Title: Banana-Apple Bread
Categories: Bread Breakfast Diabetic
Yield: 16 Servings

1/2	c	Reduced calorie margarine
		Sugar stubstitute to equal
1	c	+2 TBS sugar
2		Eggs
1 3/4	c	All-purpose flour
2 3/4	ts	Baking powder
3	md	Bananas, chopped
1	c	Peeled, coarsely chopped apple
		Vegetable cooking spray

Cream margarine in a large bowl; gradually add sugar substitute, beating at medium speed of an electric mixer until light and fluffy. Add eggs, and beat until thick and lemon colored. Combine flour and baking powder; add to creamed mixture, mixing well. Fold in bananas and apple. Spoon batter into an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with cooking spray. Bake at 350 degrees F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Makes 1 loaf (16 slices).

Nutritional information per slice: calories - 105, protein - 2 gm., fat ~ 4 gm., carbohydrates - 16 gm., cholesterol - 35 mg., fiber - trace, sodium - 211 mg. Diabetic Exchanges: Starch - 1, Fat - 1.

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

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