If you or a loved one has diabetes, it can be difficult finding bread recipes that fit into your diet. It is important that you discuss with your doctor or nutritionist your personal dietary concerns since some with diabetes also need to avoid extra fat, cholesterol and salt, in addition to refined sugars. Below is a sugar-free quick bread made with Splenda. It is called a quick bread because you do not need to use yeast, wait for it to rise, or knead the dough. Add this to my Recipe Box.
Instructions
1. Line a loaf pan with parchment paper. Line a baking sheet with parchment paper and heat oven to 400 degrees.
2. Scatter chopped walnuts over the baking sheet in a single layer and bake in the oven for 3 to 5 minutes, or until toasted but not blackened. When you can smell the toasted walnuts, they are finished. This step is optional, but it will add more flavor to your banana bread.
3. Lower the oven temperature to 350 degrees to preheat for the bread.
4. Combine milk and vinegar in a small bowl and set aside to allow the milk to curdle slightly.
5. In the large mixing bowl, combine flour, Splenda, baking soda, baking powder, salt, cinnamon and nutmeg.
6. Add mashed banana and vanilla extract to milk and vinegar mixture. These are the wet ingredients.
7. Pour the wet ingredients into the flour mixture and stir to just combine. There should still be some lumps in the batter. See Warning.
8. Fold the toasted walnuts into the batter. Pour the batter into the parchment paper--lined loaf pan, and bake at 350 degrees for 45 to 55 minutes or until cooked through. Insert a long piece of dry spaghetti or a knife into the center of the loaf. If it comes out cleanly, the bread is fully cooked.
9. Let the bread remain in the loaf pan for 15 minutes before turning it out onto a cooling rack to cool completely before slicing.
Tags: baking sheet, milk vinegar, minutes until, parchment paper, quick bread, toasted walnuts