Blueberry Banana Loaf - Managing Diabetes Recipe of the Day
Managing Diabetes Recipe of the Day
Blueberry Banana Loaf
Looking for a way to use up ripe bananas? Banana bread certainly fills the bill, but most recipes are loaded with fat. We've slimmed down our version by cutting back on the margarine, and we added whole-wheat flour, rolled oats, and blueberries for texture and color. For a unique-looking loaf, bake the bread in a coffee can. Fill the can about 3/4 full to allow for expansion of the dough, and reduce the baking time by 5 to 8 minutes.
Number of Servings: 16
Serving Size: 1/2-inch slice
Ingredients
Name Measure Weight
whole-wheat flour 1 cup ---
all-purpose flour 3/4 cup ---
baking soda 1 tsp ---
cinnamon 1/2 tsp ---
salt 1/4 tsp ---
rolled oats, quick-cooking 1/2 cup ---
margarine 3 tbsp ---
sugar 1/3 cup ---
large egg, or 1/4 cup egg substitute 1 ---
mashed bananas (about 2 bananas) 1 cup ---
fresh lemon juice 1 tbsp ---
fresh or thawed blueberries 1 cup ---
Preparation Instructions
1. Preheat the oven to 350 degrees F. Spray an 8 1/2- x 4-inch loaf pan with nonstick spray.
2. Combine both flours, the baking soda, cinnamon, and salt in a large bowl. Stir in the oats.
3. Cream the margarine and sugar in the large bowl of an electric mixer. Beat in the egg; add the bananas and lemon juice. Stir until blended.
4. Add the dry ingredients and mix just until moistened. Gently fold in the blueberries.
5. Pour the batter into the loaf pan and bake for about 1 hour, until an inserted toothpick comes out clean.
6. Let the bread cool in the pan for 10 minutes; turn it out onto a wire rack to cool completely. Wrap and refrigerate several hours before cutting into 16 slices.
Exchanges Per Serving
1 Starch
1/2 Fruit
Nutrition Information
Amount per serving
Calories 115
Calories from Fat 26
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 13 mg
Sodium 145 mg
Total Carbohydrate 21 g
Dietary Fiber 2 g
Sugars 7 g
Protein 3 g
Blueberry Banana Loaf
Looking for a way to use up ripe bananas? Banana bread certainly fills the bill, but most recipes are loaded with fat. We've slimmed down our version by cutting back on the margarine, and we added whole-wheat flour, rolled oats, and blueberries for texture and color. For a unique-looking loaf, bake the bread in a coffee can. Fill the can about 3/4 full to allow for expansion of the dough, and reduce the baking time by 5 to 8 minutes.
Number of Servings: 16
Serving Size: 1/2-inch slice
Ingredients
Name Measure Weight
whole-wheat flour 1 cup ---
all-purpose flour 3/4 cup ---
baking soda 1 tsp ---
cinnamon 1/2 tsp ---
salt 1/4 tsp ---
rolled oats, quick-cooking 1/2 cup ---
margarine 3 tbsp ---
sugar 1/3 cup ---
large egg, or 1/4 cup egg substitute 1 ---
mashed bananas (about 2 bananas) 1 cup ---
fresh lemon juice 1 tbsp ---
fresh or thawed blueberries 1 cup ---
Preparation Instructions
1. Preheat the oven to 350 degrees F. Spray an 8 1/2- x 4-inch loaf pan with nonstick spray.
2. Combine both flours, the baking soda, cinnamon, and salt in a large bowl. Stir in the oats.
3. Cream the margarine and sugar in the large bowl of an electric mixer. Beat in the egg; add the bananas and lemon juice. Stir until blended.
4. Add the dry ingredients and mix just until moistened. Gently fold in the blueberries.
5. Pour the batter into the loaf pan and bake for about 1 hour, until an inserted toothpick comes out clean.
6. Let the bread cool in the pan for 10 minutes; turn it out onto a wire rack to cool completely. Wrap and refrigerate several hours before cutting into 16 slices.
Exchanges Per Serving
1 Starch
1/2 Fruit
Nutrition Information
Amount per serving
Calories 115
Calories from Fat 26
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 13 mg
Sodium 145 mg
Total Carbohydrate 21 g
Dietary Fiber 2 g
Sugars 7 g
Protein 3 g
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