This diabetic-friendly banana bread offers a comforting, moist texture without the spike in blood sugar associated with traditional sugary loaves. By utilizing ripe bananas and undiluted apple juice concentrate as natural sweeteners, this recipe delivers genuine fruity flavor. The addition of wheat germ and oats boosts the fiber content, promoting satiety and digestive health. The crumb is dense yet tender, enriched with chopped walnuts for a satisfying crunch. It is an excellent choice for breakfast, a mid-day snack, or a light dessert. Simple to prepare with wholesome pantry staples, this loaf stays fresh for days and pairs beautifully with herbal tea or coffee.
Healthy Banana Bread-Diabetic
Description
This diabetic-friendly banana bread offers a comforting, moist texture without the spike in blood sugar associated with traditional sugary loaves. By utilizing ripe bananas and undiluted apple juice concentrate as natural sweeteners, this recipe delivers genuine fruity flavor. The addition of wheat germ and oats boosts the fiber content, promoting satiety and digestive health. The crumb is dense yet tender, enriched with chopped walnuts for a satisfying crunch. It is an excellent choice for breakfast, a mid-day snack, or a light dessert. Simple to prepare with wholesome pantry staples, this loaf stays fresh for days and pairs beautifully with herbal tea or coffee.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease a 9x5-inch loaf pan with non-stick spray or a light coating of oil.
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In a large mixing bowl, whisk together the all-purpose flour, wheat germ, oats, baking powder, salt, and baking soda until evenly combined.
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Using a pastry blender or two forks, cut the corn oil spread into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
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In a separate medium bowl, mash the bananas until smooth. Stir in the undiluted apple juice concentrate, egg substitute, chopped walnuts, and vanilla extract until well blended.
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Pour the wet banana mixture into the bowl with the dry ingredients. Stir gently with a spatula just until the flour is moistened; do not overmix, as this will make the bread tough.
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Spoon the batter into the prepared loaf pan, smoothing the top with a spatula.
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Bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top browns too quickly, tent loosely with foil after 45 minutes.
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Allow the bread to cool in the pan on a wire rack for 10 minutes. Then, remove the bread from the pan and let it cool completely on the rack before slicing.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 248.9kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 661.4mg28%
- Total Carbohydrate 38.0g13%
- Dietary Fiber 1.5g6%
- Sugars 10.6g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
