How to make a Banana Apple Bread for Diabetics
When I was first diagnosed with Type II diabetes, I thought I would never be able to enjoy anything in the sweets line again. You see, my grandparents and my mother were Type II Diabetics. I remember tasting some of the foods they made with the early artificial sweeteners and frankly, I thought they were awful. I am happy to say, things have greatly improved over the years. I have done extensive studying on diet and diabetes and have gone to nutritional counseling. The "sweeteners" of today are exceptional and much has been learned about dieting and diabetes. In my case, eating potatoes raises my blood sugar more than occasional sweets. I am pleased to say, today's recipes are very good. Here is an example of a very good quick bread.
BANANA APPLE BREAD
1/2 cup butter or margarine
1 cup Splenda granular
2 tbsp sugar
2 eggs
1 3/4 cups all-purpose flour
2 3/4 tsp baking powder
3 med bananas, chopped
1 cup peeled, coarsely chopped apple
Vegetable cooking spray
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
Cream butter in a large mixing bowl. Gradually add the Splenda and sugar to the butter, beating at medium speed of an electric mixer until light and fluffy. Add eggs and beat until thick and lemon colored.
Combine the flour and baking powder; add to the butter mixture, mixing well. Fold in the bananas and apple. Spoon batter into the prepared loaf pan. Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan 10 minutes. Remove from the pan and cool completely on a wire rack.
Enjoy!
About the Author
For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com
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