Banana Bread Diabetic Recipes

NO SUGAR ADDED BANANA BREAD

Steps:

• Preheat your oven to 325 and prep a loaf pan for nonstick.
• In a medium sized bowl, whisk together your flour, baking soda, and baking powder. Set this bowl aside.
• Next, in a mixing bowl, cream together the sugar alternative and the butter. Then stir in the beaten eggs and the vanilla extract. Next, we will add the flour mixture to the mixing bowl with the other ingredients. Do so by adding half of the flour mixture at a time, gently mixing between additions. When this is blended, you can fold in the bananas and optional chopped nuts.
• Bake your bread for 65-70 minutes or until a toothpick comes out clean. Allow it to cool for a few minutes before removing from the pan.

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
• Mix flour, baking soda, and salt together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

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.