Best Banana Bread Diabetic Recipes

BANANA BREAD/ DIABETIC

Steps:

• Put applesauce, eggs, and bananas in the mixing bowl and mix until well mixed.
• Add soda, and flours, one cup at a time.
• I placed them in 6 small loaf pans in order to be able to figure serving size.
• Bake at 350 for 25 minutes.

DIABETIC BANANA BREAD FOR BREAD MACHINE

Steps:

• Place Ingredients in bread pan in order listed, or as directed by bread machine manufacturer.
• Select cake cycle and start machine.

CHOCOLATE-CHERRY BANANA BREAD (DIABETIC FRIENDLY)

Steps:

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

DIABETIC 3 INGREDIENT BANANA BREAD COOKIES

Steps:

• 1. Crank the oven to 350
• 2. Line a cookie sheet with parchment paper
• 3. Mash the bananas really well in a bowl
• 4. Dump the oats & nuts into the bowl with the mashed bananas
• 5. Mix thoroughly
• 6. Drop by TBSP full on the cookie sheet
• 7. Bake at 350 12 to 15 minutes
• 8. When they're done, take them off the sheet pan and set them on a rack to cool

EASY DIABETIC FRIENDLY BANANA BREAD

Steps:

• 1. PREP TIME: 10 MINUTES BAKE TIME: 45 TO 55 MINUTES MAKES: 2 (8X4-INCH) LOAVES OR 4 (MINI) LOAFS. PREHEAT OVEN TO 350 DEGREES F. GENEROUSLY SPRAY DESIRED SIZE LOAF PANS WITH 'BAKER'S JOY' NONSTICK COOKING SPRAY.
• 2. IN A LARGE BOWL BEAT ALL INGREDIENTS UNTIL WELL MIXED. DIVIDE BADDER EVENLY BETWEEN PANS. BAKE 40-45 (MINI-PANS); 45-55 MINUTES (8X4-INCH) PANS, OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN AND INSIDE & CRACKS DON'T LOOK WET.
• 3. COOL IN PANS ABOUT 15 TO 20 MINUTES ON WIRE RACKS.
• 4. REMOVE LOAVES FROM PANS TO COOLING RACKS TO COOL COMPLETELY. *(THIS HELPS TO PREVENT CRUMBLING WHEN SLICING). * FOR EASIER SLICING, STORE LOAVES TIGHTLY COVERED & FREEZE FOR 24 HOURS or UNTIL READY TO EAT. ALLOW TO THAW FOR A FEW MINUTES & ENJOY!