Title: Banana Tea Loaf
Categories: Diabetic Bread
Yield: 18 Servings

2		Bananas; ripe, mashed
1/2	c	Canola oil like Crisco;
2	lg	Eggs;
2	tb	Frozen orange/pineapp. conc.
1 3/4	c	Flour;
2	ts	Baking powder;
1/4	ts	Baking soda;
1/2	ts	Orange peel;
		Cooking spray;

Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1 large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract, orange juice concentrate, 2 cups unbleached flour and no orange peel.

Original nutritional info. 1/18 recipe = 1 bread, 1 fat Joslin Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6 grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg potassium.

Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper and spray with cooking spray.

In a large bowl, combine bananas, oil, beaten egg, juice concentrate and orange peel. Stir dry ingredients together and then stir them into banana mixture until just blended.

Spread the batter in the pan and bake for 45 minutes or until the top is lightly browned. Cool in a pan for 5 minutes, then transfer to a wire rack. Slice the first sample while the loaf is still warm. Comment in the original recipe states that the well-wrapped loaf keeps in the refrigerator and freezes well. Slice is smaller than a slice of regular bread (about half size).

Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down on cholesterol use 1 whole egg and 2 whites, or home made egg substitute.

When comparing bread recipes, consider serving size as well as calories. Does the serving taste good alone or would I add 1 tsp margarine (1 fat)?

1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3 grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium

1 tb regular strawberry jam made of equal parts fruit and sugar would add 54 calories, 14 grams carbohydrate or 1 fruit exchange

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