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Banana Nut Bread (Diabetic Friendly)

Prep Time25 mins
Cook Time1 hr
Cool Time30 mins
Total Time1 hr 55 mins
Course: Dessert, Quick Breads
Cuisine: Multicultural
Keyword: Banana, bread, Diabetic, Splenda, Whole Wheat
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