Home » Breads » MY DIABETIC VERSION OF MY LATE AUNT’S BANANA NUT BREAD

MY DIABETIC VERSION OF MY LATE AUNT’S BANANA NUT BREAD

1/2 cup butter, softened
1 cup Splenda Granulated
2 large or 3 medium eggs
1 tbsp milk
2 large ripe bananas, mashed
2 cups white whole-wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts
3/4 tsp vanilla

Preheat oven to 350 degrees.
Spray a 9-inch loaf pan with nonstick cooking spray; set aside.

In a medium mixing bowl, combine the butter and Splenda; add the eggs and milk. Add the bananas and stir to blend.

In a separate bowl, combine the flour, baking soda, baking powder, and salt; add to the banana mixture. Stir in the vanilla and nuts.

Transfer the mixture to the prepared loaf pan and bake at 350 degrees approximately 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack about 10 minutes before removing from pan to cool completely on the wire rack.

The picture below is this bread I made this morning.

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