Diabetic Banana Bread Food

DIABETIC BANANA BREAD FOR BREAD MACHINE

Steps:

• Place Ingredients in bread pan in order listed, or as directed by bread machine manufacturer.
• Select cake cycle and start machine.

DIABETIC BANANA BREAD

Steps:

• For oat flour, rolled oats were powdered in food processor.
• Preheat oven to 350 degrees. Grease the bottom only of loaf pan. Combine dry ingredients. In separate bowl, combine wet ingredients. Lightly fold wet ingredients into dry ingredients with spatula just until combined. Bake for about 55 minutes Cool for five minutes and invert. Store in refrigerator for four days or on the counter two days.

BANANA BREAD/ DIABETIC

Steps:

• Put applesauce, eggs, and bananas in the mixing bowl and mix until well mixed.
• Add soda, and flours, one cup at a time.
• I placed them in 6 small loaf pans in order to be able to figure serving size.
• Bake at 350 for 25 minutes.

BANANA YOGURT BREAD

Steps:

• Combine flour, baking powder, baking soda and salt in a large bowl; make a well in center of ingredients.
• Combine yogurt, banana, sugar, margarine, egg whites, egg and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
• Coat a 9 inch loaf pan with cooking spray, sprinkle with 2 teaspoons flour.
• Spoon batter into prepared pan.
• Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
• Let cool in pan for 10 minutes, remove and finish cooling on wire rack.

DIABETIC ZUCCHINI BREAD (LOW SUGAR, LOW CALORIE, LOW FAT )

Steps:

• Preheat oven 350 degrees.
• Grease and flour two medium loaf pans.
• In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
• To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
• Add flour slowly.
• Add shredded carrots, zucchini and nuts.
• Beat mixture (by hand or mixer).
• Pour loaf into pans.
• Bake 45 mins or 'til toothpick comes out clean.

SUGAR-FREE BANANA BREAD

Steps:

• Grown ups: Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
• Children: Weigh the flour, baking powder, cinnamon and sultanas into a bowl and mix with a wooden spoon. Then weigh the butter, vanilla essence, egg, milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork. Pour the 'wet' banana mixture into the 'dry' flour mixture and combine thoroughly with a wooden spoon. Weighing needs to be very accurate when baking so help older children to measure carefully. Younger children can also get involved by spooning or pouring into the scales with adult supervision. Younger children can also beat the egg with a fork and mash the banana with a potato masher.
• Grown ups: Pour the cake mixture into the prepared tin and bake for 30 - 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.
• Children: Drizzle with agave syrup if using.

DIETETIC BANANA NUT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
• In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
• Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.