| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads, Cooper, Diabetic, Snacks |
14 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Unsweetened shredded coconut |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt; optional |
| 1 |
c |
Ripe or overripe banana; mashed |
| 3 |
tb |
Vegetable oil |
| 2 |
tb |
Honey |
|
1 |
fat |
INSTRUCTIONS
Preheat oven to 350F. Lighly grease an 8x4 inch loaf pan or coat with
vegetable spray.
In a mixing bowl, combine the flour, coconut, baking powder, baking soda,
and salt (optional). In another mixing bowl, combine the banana, oil, and
honey.
Stir the banana mixture into the dry ingredients just until combined. (Do
not overmix.) The batter should be lumpy and stiff.
Spread the batter evenly into the prepared loaf pan and bake until a tester
(toothpick) inserted in the center comes out clean, about 45-50 minutes.
Allow the banana bread to cool in the pan about 10 minutes, then turn it
out of the pan and cool completely on a rack.
Exchanges: 1 starch/bread
NOTES : For low fat version, substitute applesauce for oil. I make
homemade applesauce with no sugar.
Recipe by: Healthy & Hearty Diabetic Cooking by CDA
Posted to recipelu-digest Volume 01 Number 518 by Sewgoode
<Sewgoode@aol.com> on Jan 13, 1998
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