Grandma and her boys

Tuesday, 15 December 2009

The best Banana Bread

The best Banana bread I have ever tasted was at one of the many
Christmas gatherings I have been to in the last 3 weeks
So am passing it on to you all.
It is quite good for diabetics as you can substitute the sugar

Chocolate and Cherry Banana Bread

1-1/2 cups all-purpose flour
2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
 1 egg, beaten
1/4 cup sour cream
1/4 cup fat-free milk
2 teaspoons cooking oil
1 teaspoon vanilla
2/3 cup mashed banana (about 2 medium bananas)
8 maraschino cherries, drained and chopped
1/4 cup chopped walnuts
2 tablespoons miniature semisweet chocolate pieces


1. Preheat oven to 350 degree F.
2. In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda.
3. In a medium bowl, combine sour cream, milk, egg, and oil. Stir in mashed banana and vanilla.
4. Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in chopped cherries, walnuts, and chocolate chips.
5. Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes.
Remove bread from pan. Cool completely on wire rack. Makes 16 slices.

*Sugar Substitutes: Choose from Splenda Sugar Blend or Equal Sugar Lite. Follow the package directions to use the amount equivalent to 2/3 cup sugar.

No comments: