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WHOLE-GRAIN BANANA BREAD

Some diabetics can handle bananas and some cannot. I happen to be one that can eat bananas without a blood sugar spike. Only you know how well your body tolerates bananas. I got a recipe from KAF that sounded delicious. Since it was a whole-grain recipe it was easy to turn into a diabetic-friendly recipe. If you like banana bread, you will enjoy this bread. Looking toward the holidays, this would be great for holiday meals and gifts.

Batter

  • 2 cups thoroughly mashed banana; about 4 or 5 medium bananas
  • 1/2 cup olive or coconut oil
  • 1/2 cup Splenda Brown Sugar Blend
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, toasted if desired; optional*
  • *Leave the nuts out, if desired; or substitute up to 1 cup sugar-free chocolate chips, sunflower or pumpkin seeds.

Topping

  • 1 tablespoon Splenda Granulated
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
  2. In a large bowl, stir together the mashed banana, oil, Splenda, eggs, and vanilla.
  3.  Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
  4. Scoop the batter into the prepared pan. Mix together the Splenda and cinnamon, and sprinkle over the batter.
  5. Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread’s temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
  6. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
  7. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

This is a KAF photo.

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