9th
Diabetic Dessert Recipes to take out 1: Banana Loaf
Most of us don’t eat at home for every meal, so this is the first of a selection of diabetic dessert recipes to take with you to work, or wherever you happen to be going.
Banana Loaf
14 servings1½ cup wholewheat flour
½ cup unsweetened shredded coconut
2 tsps baking powder
½ tsp baking soda
½ tsp salt
3 small mashed bananas
3 tblsp vegetable oil
2 tblsp runny (liquid) honey
Preheat oven to 350ºF (180ºC).
Keep aside a quarter cup of flour. Mix remaining flour, coconut, baking powder, baking soda and salt in a bowl.
Combine banana, oil and honey, mixing well. Stir into dry ingredients quickly but gently until just combined. Add part of the remaining flour if needed. The mixture will be lumpy.
Spread batter evenly in a lightly greased (and/or waxed paper lined) 8”x4” or 9”x5” loaf pan or divide between 14 muffin cups. Bake for about 45 min for 8”x4” pan or 35 min for 9”x5” pan or 25 minutes in muffin pan until a knife inserted in the center comes out clean. Cool for 10 minutes in pan. Turn out of pan, cool completely on rack.
Wrap in waxed paper and store overnight before slicing into 14 even portions.
108 calories. Exchanges per serving: 1 starchy choice, 1 fats & oils choice
Nutrition facts: carbohydrate 16g; protein 2g; fat 4g.
Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier 6/93
