Banana Nut Bread (Diabetic Friendly)

Finding Diabetic friendly versions of baked goods is complicated because all-purpose flour doesn’t convert to whole wheat flour in a one-to-one ratio, and non-sugar substitutes have different chemistry than normal sugar.  Recipes involving those types of ingredients need to be iterated and improved until they turn out right.  This Banana Nut Bread recipe wonderfully demonstrates how successful that process can be!

Print Pin

Banana Nut Bread (Diabetic Friendly)

Course Dessert, Quick Breads

Cuisine Multicultural

Keyword Banana, bread, Diabetic, Splenda, Whole Wheat

Prep Time 25 minutes

Cook Time 1 hour

Cool Time 30 minutes

Total Time 1 hour 55 minutes

Servings 14 Slices

Calories 157kcal

Author The Hungry Physicist

Ingredients

• 1 C Splenda (30g)
• 1 tsp. Baking Soda (6g)
• 1 tsp. Baking Powder (4g)
• 2 Large Eggs (125g)
• 1 1/2 tsp. Vanilla (4g)
• 1/4 C Butter (melted)(51g)
• 4 Bananas (over-ripe)(494g)
• 1 1/2 C Whole Wheat Flour (244g)
• 1/2 C Walnuts (chopped)(optional)(59g)

Instructions

• Preheat the oven to 350 F/176 C.
• Grease and flour a standard loaf pan.  Cut a strip of parchment paper about the width of the pan, and line the pan with it.  This will aid in removing the bread when it’s finished.
• In a large bowl add splenda, baking soda, baking powder.
• Add eggs and vanilla, mixing well.
• Add melted butter, mixing well.
• Pre-cut the bananas into small chunks, and mix them into the batter.  Blend the batter more thoroughly with a pastry blender.
• Stir in the flour.
• Stir in any optional ingredients.
• Pour batter into the prepared loaf pan and bake for 1 hour, until a knife inserted in the center comes out clean.
• Immediately lift the bread out of the pan, and cool it on a wire rack.

Notes

Source: “Sugar-free Whole Wheat Banana Nut Bread Recipe”, Group Recipes, 2009 http://www.grouprecipes.com/76619/sugar-free-whole-wheat-banana-nut-bread.html (modified)

Nutrition

Serving: 1Slice | Calories: 157kcal | Carbohydrates: 23.31g | Protein: 4.57g | Fat: 6.16g | Saturated Fat: 1.902g | Polyunsaturated Fat: 2.462g | Monounsaturated Fat: 1.344g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 162mg | Potassium: 224mg | Fiber: 3.1g | Sugar: 6.29g | Vitamin A: 135IU | Vitamin C: 3.1mg | Calcium: 35mg | Iron: 1.07mg

You might be tempted to use any bananas for bread, but the best ones are somewhat over-ripe.  They are softer and sweeter, and incorporate more fully into the batter.  If you peel the banana and it smells NOT like a banana, throw it away.  If you see black spots inside the banana, cut them out.  Bananas free of those two situations are fair game.

You might also be tempted to substitute the Splenda in this recipe with another non-sugar sweetener, like Stevia.  While those substitutions will technically work, in this recipe Splenda definitely tastes the best. You don’t even notice the non-sugar aftertaste normally associated with these substitutes.