Title: Sugar Free Banana Nut Bread
Categories: Diabetic Bread Fruit Nut
Yield: 2 Loaves
| 1/4 | c | Walnuts; |
| DRY INGREDIENTS |
| 2 | c | Unbleached white flour; |
| 2 | ts | Baking soda; |
| 1/2 | ts | Baking powder; |
| 1 | ts | Cinnamon; |
| 1/4 | ts | Salt; |
| WET INGREDIENTS |
| 1/2 | c | Oil; |
| 3/4 | c | Fruit sweetener; |
| 3 | | Eggs; |
| 2 1/4 | ts | Vanilla extract; |
| 3/4 | c | Mashed bananas;(2 md size) |
Preheat the oven to 350 degrees. Lightly spray two bread pans with lecithin
spray. Toast the walnuts in the oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool. Then coarsely chop them with a knife
or with a pulsing action in a food processor. Put them aside. Sift the dry
ingredients together. Use an electric mixer on medium speed to whisk the
oil and the sweetener together until thickened, about 5 minutes. Add the
eggs one at a time, beating well after each addition. Reduce the speed and
stir in the vanilla and the mashed bananas. On low speed, slowly add the
sifted dry ingredients and the toasted walnuts. Mix just until blended,
being careful not to overmix. Pour the batter into the prepared loaf pans.
Bake the loaves on the middle shelf of the preheated oven for 45-60 minutes
until a toothpick inserted into the center of the loaf comes out clean.
Cool the loaves slightly before removing them from the pans and cooling
them on a wire rack. When cool, wrap the breads in plastic wrap and let
them sit overnight at rom temperature before slicing (if you can wait).