I had some overripe bananas, so I pulled out this tried and true recipe for Banana Bread. I think it originally came from Cooking Light magazine, but we’re talking many, many years ago.
This is not a food to have as a regular part of your diabetic diet, but is nice as a splurge once in a while. I bake a loaf, have a slice and then freeze the rest. I slice the loaf and separate the slices with wax paper before freezing. That way, I can pull out individual servings later rather than having to defrost the whole loaf.
This bread is wonderful for breakfast; toast a slice and spread it with a bit of plain Greek yogurt.
- Baker's Joy nonstick spray w/flour
- 6 tablespoons butter
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup wheat germ
- 3 very ripe bananas
- 1/4 cup plain yogurt
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
Preheat oven to 350℉. Spray bottom and sides of 9x5x3-inch loaf pan with Baker’s Joy. Melt butter and set aside to cool.
Combine flour, sugar, baking soda, salt and wheat germ in a large bowl with a wire whisk; set aside.
Mash bananas in a medium bowl. Add yogurt, eggs, butter and vanilla extract. Mix well.
Fold banana mixture into dry ingredients until just combined. (Batter will look lumpy and thick.) Spoon batter into prepared pan and bake for about 55 minutes or until the loaf is golden. (The loaf is done when you insert a toothpick and it comes out clean.) Cool in the pan for about 5 minutes, then remove to a wire rack to finish cooling.
If this serving size contains too many carbs and/or calories for you, make your slices smaller or cut a slice in half.