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A Cooking Adventure with Thom

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Banana Bread

The Diabetic Newsletter



We diabetics need something sweet that we can eat without sending our glucose reading into another world. This is a good dessert for us to enjoy without feeling guilty.



2 cup all-purpose flour
cup honey-crunch wheat germ
teaspoon baking Soda
cup rolled oats, uncooked
cup brown sugar, packed
1 tablespoon baking powder
teaspoon salt
cup egg substitute, thawed
cup walnuts, chopped
1 teaspoon vanilla extract
1 sticks margarine
1 cup mashed bananas
6 ounce can frozen apple juice concentrate, thawed


Cooking Method

1. Preheat oven to 350 F.
2. Grease 9"x5" loaf pan.
3. In large bowl, mix first 7 ingredients.
4. With pastry blender, cut in margarine until mixture resembles coarse crumbs.
5. Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened.
6. Spoon batter into pan.
7. Bake 60 minutes or until toothpick inserted into center of bread comes out clean.
8. Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightly.
9. Serve warm, or cool completely to serve later.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183