Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Bananas -- ripe, mashed
1/2 c Canola oil like Crisco
2 lg Eggs
2 tb Frozen orange/pineapp. conc.
1 3/4 c Flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Orange peel
Cooking spray
Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1
large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract,
orange juice concentrate, 2 cups unbleached flour and no orange peel.
Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper
and spray with cooking spray.
In a large bowl, combine bananas, oil, beaten egg, juice concentrate
and orange peel. Stir dry ingredients together and then stir them
into banana mixture until just blended.
Spread the batter in the pan and bake for 45 minutes or until the top
is lightly browned. Cool in a pan for 5 minutes, then transfer to a
wire rack. Slice the first sample while the loaf is still warm.
Comment in the original recipe states that the well-wrapped loaf
keeps in the refrigerator and freezes well. Slice is smaller than a
slice of regular bread (about half size).
Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down
on cholesterol use 1 whole egg and 2 whites, or home made egg
substitute.
When comparing bread recipes, consider serving size as well as
calories. Does the serving taste good alone or would I add 1 tsp
margarine (1 fat)?
