Excellent Banana-Pecan Bread That is Perfect For Diabetics

If you are diabetic or just trying to cut back on sugar in your diet, give this yummy Banana-Pecan Bread a try. This bread is made with Splenda but still offers the wonderful taste of banana bread. This bread has a touch of fresh orange juice which adds an extra touch of moisture, often lacking in sugar-free baked goods. Make this bread a day ahead, wrap in plastic wrap before cutting, and let set overnight for an even better bread. Makes a good gift for diabetics; use in gift baskets, housewarming, hostess gift, birthdays, or Christmas gifts.

BANANA-PECAN BREAD

1 3/4 cups all-purpose flour
2/3 cup Splenda granular
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas (3 med bananas)
1/3 cup butter, softened
2 tbsp milk
juice from 1/4 large fresh orange
2 eggs
1/3 cup chopped pecans

Preheat oven to 350 degrees.

In a large mixing bowl, combine 1 cup of the flour, Splenda granular, baking powder, baking soda, and salt. Stir the mixture to combine.

To the dry mixture, add the mashed bananas, butter, milk, and orange juice. Using an electric mixer, blend on low speed until well blended. Turn speed to high and blend for two minutes. Add the eggs and the remaining 3/4 cup of flour. Beat the mixture until well blended. Stir in the pecans.

Spray an 8 or 9-inch loaf pan with nonstick cooking spray. Pour the batter into the pan and smooth out evenly. Bake at 350 degrees for 50 to 60 minutes or until the bread is browned and a toothpick inserted in the thickest part comes out clean. Cool in the pan on a wire rack for 5 to 10 minutes. Remove from the pan and cool completely on the wire rack.

NOTE: This bread is even better if cooled, wrapped in plastic wrap and allowed to set overnight before slicing.

Enjoy!

Banana Bread Recipes For Diabetics

Back-to-school and the upcoming fall season call for bringing out fruit bread recipes. Following are some recipes for banana breads and muffins. All are suitable for diabetics.

BANANA-ZUCCHINI BREAD

1 cup egg substitute
2 cups Equal Sugar-Lite
3/4 cup canola oil
1/4 cup unsweetened applesauce
2 medium sized ripe bananas, mashed (1 cup)
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

In a large mixing bowl, beat eggs. Blend Equal, applesauce and oil into eggs. Add banana and mix well. Combine flours, baking powder, baking soda, cinnamon and salt. Stir flour mixture into egg mixture. Stir in zucchini and pecans just until combined. Pour mixture into two greased 9-inch loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pans and cool completely on wire racks.

BANANA NUT BREAD

3 large well-ripened bananas
1 egg or 1/4 cup egg substitute
1/2 cup sugar-free applesauce
1/3 cup low-fat milk
1/3 cup sugar or Splenda for Baking
1 tsp. salt, optional
1 tsp. baking soda
1/2 tsp. baking powder
1 cup all-purpose flour
1/2 cup whole-wheat flour
(or you can use 1 1/2 cups all-purpose flour)
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Mash bananas with a fork. Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas. Mix well with fork. Slowly stir in the flour. Stir only until flour is moistened. Fold in chopped nuts. Lightly grease a loaf pan with cooking spray. Pour batter into pan. Bake 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 5 minutes before removing to a cooling rack.

BANANA CHOCOLATE CHIP MUFFINS

3-4 large bananas, ripe and mashed
3/4 cup Splenda granular
1/4 cup egg substitute or 1 egg
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt, optional
1/3 cup butter, melted
1/4 cup mini chocolate chips

Preheat oven to 375 degrees. In a large mixing bowl, blend together bananas, sugar and egg or egg substitute. Add flour, baking soda, baking powder and salt. Blend well. Stir in the butter and chocolate chips. Fill paper-lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes.

Enjoy!