A modified version of banana-chocolate chip bread from the American Diabetes Association's 2004 'Healthy Calendar Diabetic Cooking,' this version cuts carbs and fat even more by using Splenda® baking mix, better oil and less of it, and pecans instead of chocolate chips.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
10
Yield:
1 loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8x4-inch loaf pan with cooking spray.

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  • Combine bananas, buttermilk, egg whites, and oil in a medium bowl. Mix well.

  • Combine flour, oats, sucralose blend, baking powder, baking soda, and salt in a large bowl. Make a well in the center; add banana mixture all at once and mix well.

  • Reserve 1/8 cup pecans and stir the remainder into the batter. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Cook's Note:

Using a dry buttermilk mix like Saco(R) powder instead of fresh buttermilk is much more practical and economical than buying fresh buttermilk just for this recipe.

Nutrition Facts

217 calories; protein 4.9g; carbohydrates 33.2g; fat 6.6g; cholesterol 0.2mg; sodium 369.1mg. Full Nutrition
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