RCI-BR.003.0061.001
Banana Tea Loaf
Adapted from the Joslin Diabetes Gourmet Cookbook, 1993 Tested with changes noted by Elizabeth Rodier, Jan 1993
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bananas2 unitripe, mashed
- ½ cup
- 2 large
- frozen orange/pineapple juice concentrate2 tbsp
- 1¾ cup
- 2 tsp
- ¼ tsp
- ½ tsp
- 1 unit
Method
1
Preheat the oven to 350°F and coat a loaf pan with cooking spray.
2
Combine the mashed bananas, canola oil, and eggs in a large mixing bowl, stirring until well blended.
3
Stir in the frozen orange/pineapple juice concentrate until evenly distributed throughout the wet mixture.
4
In a separate bowl, whisk together the flour, baking powder, baking soda, and orange peel.
1 minutes
5
Fold the dry ingredients into the wet mixture gently until just combined; do not overmix.
6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
50 minutes
8
Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing and serving.