Chocolate-Cherry Banana Bread (Diabetic Friendly)

Chocolate-Cherry Banana Bread (Diabetic Friendly)

wtorek, 18 lutego 2014

Chocolate-Cherry Banana Bread (Diabetic Friendly)

Time: 45 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup Splenda sugar substitute, baking blend
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 cup Egg Beaters egg substitute (or 1 egg, beaten)
• 1/4 cup fat free sour cream
• 1/4 cup nonfat milk
• 2 teaspoons cooking oil
• 1 teaspoon vanilla
• 2/3 cup mashed banana (about 2 medium bananas)
• 8 maraschino cherries, drained and chopped
• 1/4 cup chopped walnuts
• 2 tablespoons miniature semisweet chocolate chips

Directions

• 1 Preheat oven to 350 degree F.
• 2 Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
• 3 In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda.
• 4 Make a well in center of flour mixture; set aside.
• 5 In a medium bowl, combine sour cream, milk, egg, and oil.
• 6 Stir in mashed banana and vanilla.
• 7 Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
• 8 Fold in chopped cherries, walnuts, and chocolate chips.
• 9 Spoon batter into prepared pan.
• 10 Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
• 11 Cool in pan on a wire rack for 10 minutes. Remove bread from pan.
• 12 Cool completely on wire rack. Makes 16 slices.