Susan and other's please note, my parenthesis of the recipe and
explanations here: :

I tried to make it ( recipe ) clear and "diabetic useful " and I apologize
if one thinks I posted an objectionable recipe as this is not my intention
at all!

With proper substitutions this is not intense sugar at all.

Note: I used 100% whole wheat flour, and baking sugar substitute!!!

One may not be familiar with baking with King Arthur "white "whole wheat
flour. It is 100% whole wheat but looks white and not tan. It's a terrific
whole wheat flour for baking and to replace white flour!

From King Arthur Flour's Site :

"Milled from white whole wheat, rather than red, unbleached King Arthur
White Whole Wheat Flour has all the fiber and nutrition of traditional whole
wheat, with milder flavor and lighter color. Thus, white whole wheat is a
great way to add whole grains to your family's diet."

Also the amount of orange juice is for a whole loaf and one can get a modest
12 slices or more from the loaf.

Also bananas are ripe and not over ripe as I think over ripe bananas would
have more sugar in them.

I use Splenda to substitute for the sugar.

Also remember the recipe is for an entire loaf and portions make over 12
servings.

Dear group, I do apologize if any find that recipe objectionable. My
diabetic relative loved it and it did not spike any of his blood sugar
readings

All I can say, one may give it a try and check their blood sugar readings.

And thank you Susan for your input. I am new here and learning the ropes
so to speak

sincerely

Joan













"Susan" wrote in message@mid.individual.net...
> x-no-archive: yes
>
> This is intensely high sugar, jeez. Bananas, OJ, white flour?
>
> I'd substitute orange extract, banana extract, xylitol or erythritol and
> CarbQuick bake mix. I'd still have to keep portions small with that.
>
> Susan
>
> Joan and Papillons: Cosmo & Midge wrote:
> > Just recently tried this . Moist , excellent texture, not sweet but I
used
> > it as a base for strawberry shortcake ( fresh strawberries and light
whipped
> > cream ). Very well received. I don't know the source to give credit to.
My
> > changes are the ones in parenthesis but use the original recipe if you
wish
> > .
> >
> >
> > Low Sugar Banana Bread
> >
> > 2 cups all purpose flour ( try White Whole Wheat Flour by King Arthur
> > Flour )
> > 2 tsp low sodium (or regular ) baking powder
> > 1/2 tsp baking soda
> > 1/2 tsp cinnamon
> > 3 ripe bananas or enough for 1 1/2 cups
> > 1 egg ( may use egg substitute )
> > 1/3 cup canola (or oil of choice )
> > 2 Tbs sugar ( or use sugar substitute for baking )
> > 1/2 cup unsweetened orange juice ( fresh squeezed and a bit of grated
> > orange zest )
> > (optional : 1/2 tsp vanilla extract )
> > non stick cooking spray.
> >
> > Into a bowl sift dry ingredients. In a blender puree smooth the bananas
and
> > liquids.
> > Blend both mixtures well by hand. Batter may be thick.. If too dry add
a
> > bit more juice or water. Pour into a 8 inch non stick loaf pan ( spray
> > with non stick cooking spray ) and bake 350F 40 to 50 minutes or tested
done
> > in center with wooden toothpick.. My loaf domed and cracked at the top(
> > which is normal for many quick breads ) . I had to cover with foil the
last
> > 10 to 15 minutes of baking to prevent over browning. Carefully remove
from
> > pan to finish cooling on cooling rack. When cool, wrap in foil and use
the
> > following day ( flavors will blend ).
> >
> > This can be served with fat free or low fat cream cheese, sugarless jam,
> > etc. light butter or margarine etc.
> >
> > I made a dessert by placing a slice on a plate, pouring on sugarless
> > blueberry topping, adding fresh strawberries and a good spritz of
bottled
> > light whipped cream.
> >
> > Frezzes well, Yield, 1 large 8 inch loaf
> >
> > Enjoy!
> >

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