Banana Tea Loaf
Adapted from the Joslin Diabetes Gourmet Cookbook, 1993
- Tested with changes noted by Elizabeth Rodier, Jan 1993
- 2 bananas, ripe, mashed
- ½ cup canola oil (such as crisco)
- 2 large eggs
- 2 tbsp frozen orange/pineapple juice concentrate
- 1¾ cup flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp orange peel
- cooking spray
- Preheat oven to 350°F.
- Line a 9 by 5 inch loaf pan with waxed paper and spray with cooking spray.
- In a large bowl, combine bananas, oil, beaten egg, juice concentrate and orange peel.
- Stir dry ingredients together and then stir them into banana mixture until just blended.
- Spread the batter in the pan and bake for 45 minutes or until the top is lightly browned.
- Cool in a pan for 5 minutes, then transfer to a wire rack.
- Slice the first sample while the loaf is still warm.
- Comment in the original recipe states that the well-wrapped loaf keeps in the refrigerator and freezes well.
- Slice is smaller than a slice of regular bread (about half size).
- To cut down on cholesterol use 1 whole egg and 2 whites, or home made egg substitute.
- When comparing bread recipes, consider serving size as well as calories.
- 1 tbsp peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3 grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium
- 1 tbsp regular strawberry jam made of equal parts fruit and sugar would add 54 calories, 14 grams carbohydrate or 1 fruit exchange
Original nutritional information 1/18 recipe = 1 bread, which used 1 large egg white plus 6 tbsp egg substitute, ⅛ tsp almond extract, orange juice concentrate, 2 cups unbleached flour and no orange peel.
- Joslin exchanges: 1 fat
- 122 calories | 2g protein | 14g carbohydrate | 6g fat (44% of calories) | trace cholesterol | 61mg sodium | 105mg potassium