Chocolate Cherry Banana Bread Diabetic Friendly Recipes

CHOCOLATE-CHERRY BANANA BREAD

Steps:

• In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg whites and egg until smooth. , In a small bowl, combine the banana, sour cream and vanilla. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt; add to butter mixture alternately with banana mixture. Drain cherries and coarsely chop; fold into batter with pecans. , Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CHOCOLATE-CHERRY BANANA BREAD (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 350 degree F.
• Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
• In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda.
• Make a well in center of flour mixture; set aside.
• In a medium bowl, combine sour cream, milk, egg, and oil.
• Stir in mashed banana and vanilla.
• 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.
• 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.

BANANA BREAD/ DIABETIC

Steps:

• Put applesauce, eggs, and bananas in the mixing bowl and mix until well mixed.
• Add soda, and flours, one cup at a time.
• I placed them in 6 small loaf pans in order to be able to figure serving size.
• Bake at 350 for 25 minutes.

CHOCOLATE-CHERRY BANANA BREAD

Steps:

• Place cherries in a small bowl and pour boiling water over them; let stand for 15 minutes.
• In a large bowl, beat butter and sugar until crumbly (about 2 minutes).
• Add egg whites and egg one at a time, beating well after each addition.
• Combine the banana, sour cream and vanilla in a smaller bowl.
• In another bowl, combine the flour, cocoa, baking powder, baking soda, cinnamon and salt.
• Alternately add the banana mixture and the flour mixture to the egg mixture mixing well after each addition.
• Drain the cherries and coarsly chop.
• Fold them into the batter along with the pecans.
• Pour into a 9" X 5" X 3" loaf pan coated with non-stick cooking spray.
• Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean when inserted near the center of the loaf.
• Cool for at least 10 minutes before removing the pan.
• Place on wire rack to cool completely.