Original recipe was for Sour Cream Banana Bread
I altered the recipe to make it more diabetic friendly but I first must say, my husband didn’t like it at all. I find it edible but not delicious so will have to make some tweaks to it to see if I can make it better. It has a very nutty flavor because I used almond flour (available at Trader Joe’s) and quite a bit of walnuts.
It barely alters my blood glucose but is quite filling so works well for one of my daily snacks.
Wet Ingredients (mix first):
1/4 cup Splenda
1/2 cup applesauce
1 tbsp vegetable oil
1 cup mashed bananas (about 2 large ripe bananas)
1/2 cup lowfat yogurt
1 tsp vanilla extract
Dry ingredients (mix in a separate bowl):
1 cup almond flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 cup toasted, chopped walnuts
Preheat oven to 350 F. Use non-stick spray on mini muffin pan or large loaf pan. Mix together wet ingredients until well blended. Mix dry ingredients together in separate bowl then add to wet ingredients. Mix just until dry ingredients are incorporated, do not over mix. If using a muffin pan or mini loaf pan, bake about 15 to 20 minutes (until cake tester comes out clean). If baking large loaf, probably will be 35 to 40 minutes (use a cake tester).
I made some with or without nuts and I made muffins as well. Beware, bread will stick to muffin liners, so not advisable to bake this way. Next attempt will include more bananas for flavor and probably more oil (instead of mostly applesauce). I was surprised I could taste the Splenda aftertaste so I may need to try a different sweetener.