Tinfoil Chef

One of the things that I hate about diabetic diets is that almost all of them put breads out of reach and since I’ve been a long time fan of breads and the nearly unlimited possibilities of sandwiches, this restriction hits me right where I live.

This sugar free banana bread however is actually diabetic friendly. I’m not sure yet about how good it’s going to be for use in sandwiches but I’m certainly willing to give it a try!

Start by sifting together 1 3/4 cups of cake flour, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda and and 1/2 teaspoon of salt.

Then add 1/4 cup of melted margarine, two beaten eggs, and liquid sweetener that’s equal to 1/2 cup of sugar. Stir this mixture until flour mixture is just nicely moistened. Fold in a couple of mashed bananas and then pour this into a greased 8 x 4 inch loaf pan.

Bake at 350 degrees until the top springs back when you touch it (about an hour or so).

1 3/4 cups of sifted cake flour
2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/4 cup of melted margarine
2 egg, beaten
Liquid sweetener to equal 1/2 c. sugar
1 teaspoon of vanilla
2 medium sized bananas, mashed

Technorati Tags: banana bread recipe, diabetic friendly, diabetic banana bread, sugar free, banana bread

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