Banana-apple Breadbreads, breakfast, diabetic 1/2 cup reduced calorie margarine 1 sugar stubstitute to equal 1 cup +2 tbs sugar 2 eggs 1 3/4 cup all-purpose flour 2 3/4 teaspoon baking powder 3 medium bananas, chopped 1 cup peeled, coarsely chopped apple 1 vegetable cooking spray Cream margarine in a large bowl; gradually add sugar substitute, beating at medium speed of an electric mixer until light and fluffy. Add eggs, and beat until thick and lemon colored. Combine flour and baking powder; add to creamed mixture, mixing well. Fold in bananas and apple. Spoon batter into an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with cooking spray. Bake at 350 degrees F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Makes 1 loaf (16 slices). Nutritional information per slice: calories - 105, protein - 2 gm., fat ~ 4 gm., carbohydrates - 16 gm., cholesterol - 35 mg., fiber - trace, sodium - 211 mg. Diabetic Exchanges: Starch - 1, Fat - 1. FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988 |
