Banana Raisin Bread Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 tablespoons 2% milk
  • 1-1/2 cups Kellogg's Special K cereal
  • 6 tablespoons stick butter or margarine, softened
  • 1 cup Equal Spoonful*
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup raisins

    * May substitute 24 packets Equal sweetener


Directions

  1. Combine banana and milk in medium bowl. Stir in cereal. Let stand 5 minutes or until cereal is softened.
  2. Beat butter and Equal on medium speed of electric mixer until fluffy. Beat in egg and vanilla until well blended. Stir in cereal mixture. Gradually add combined flour, baking powder, baking soda and salt mixing until combined. Stir in raisins.
  3. Spread batter evenly in sprayed 9 x 5-inch loaf pan. Bake in preheated 350F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack.
  4. Store tightly wrapped in plastic wrap.

Notes:

A full flavored quick bread made with ripe bananas and raisins. Cereal adds extra crunch and beneficial nutrients.


Recipe Yield: Yield: 14 servings

Nutritional Information Per Serving:

Calories: 145
Fat: 12 grams
Sodium: 116 milligrams
Cholesterol: 36 milligrams
Protein: 3 grams
Carbohydrates: 9 grams

Diabetic Exchanges

1/2 starch, 2 fat



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