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 Pudding and Vanilla Wafers... the Perfect Crowd Pleaser!

Next time someone signs you up for "dessert duty" at the family barbecue, cookout, picnic or whatever other type of party you may attend this summer, consider the old pudding-and-cookies recipe. It's a gooey dessert that really wows the crowd. I usually bring the banana vanilla version (detailed below), but you can try any combination of flavors. Here's the jist of it.

The Recipe:

2 boxes of Nilla wafers

4 cups of instant Vanilla pudding

8 bananas

1 tub of Cool Whip

1 small container of sour cream (optional)

To Make:

Prepare pudding according to the recipe on box. Line the bottom of a large, snap-on plastic container with a layer of Nilla wafer cookies. Spoon out a layer of Vanilla pudding over the cookies. Slice up the bananas. Layer some of the banana slices over the pudding. Follow with a layer of Cool Whip. Repeat layering, in same order (cookies, pudding, bananas, Cool Whip.)

If you like your recipes to be a little less sweet, you can spoon a few globs of sour cream into the vanilla pudding, but even if you don't, this will come out pretty darn good.

After assembling your pudding and snapping on the lid, refrigerate overnight so that the cookies can soften overnight for extra gooey fun.

Note: whatever way you present this recipe, it will still taste just fine. You can get fancy and serve it in a parfait glass, layering very carefully and slipping Nilla wafers and bananas down the sides of the bowl, where they can be seen suspended in the pudding. Or you can mix up the Cool Whip with the pudding and just throw it together in a big container.

To serve: scoop into plastic cups or paper plates.

Reactions:

I'm not sure exactly why, but a funny thing happens to people as they consume this goopy stuff. As eating commences, a hush falls over the gathering, and the sound of smacking lips and plastic spoons grazing cups can be heard. Appreciative murmurs soon follow. Both children and adults grow mesmerized, inhaling cup after cup like it's their job.

Here are some verbal reactions I've had:

"Ooooh. That stuff is GOOD. What is that, bananas?"

"Hey, honey you have to come over here and try this banana stuff!"

"Do you mind if I just sit here next to the pudding? I'll leave some for other people... I swear."

"Wait, so... what's the recipe again? Bananas? And then... what do I do with the pudding..."

"What IS that?" (pause.) "Oh! Oh, MY. Uhh... can I have more?"

"This is some good slop!"

The last time I made this, it occurred to me that it would work just as well with any number of pudding-and-cookie flavors.

Variations:

Oreo cookies and chocolate pudding

Sugar wafers and lemon pudding

Butter cookies, vanilla pudding and strawberry slices

If you bring this dessert to your next family function, just know that you're not coming home with leftovers. Enjoy.

Copyright 2005 Dina Giolitto. All rights reserved.