A Québec's Classic... for diabetics

Banana Bread For Diabetics

INGREDIENTS

1. 1 1/2 cup (375 ml) whole wheat flour
2. 3 large ripe bananas, well mashed
3. 3 tsp (15 ml) baking powder
4. 2/3 cups (167 ml) extra virgin olive or canola oil
5. 12 envelopes of Stevia or Saccharine (comme Sweet'N Low ®) or Aspartame (comme NutraSweet®) or Sucralose (comme Splenda®)
6. 4 tbsp. tsp (60 ml) pure cocoa powder (optional) - OR - 2 tbsp. 1 tsp pure vanilla powder
7. 1 beaten egg
8. 1 C. tsp (5 ml) salt or substitute

PREPARATION

1. With the rack in the middle, preheat the oven to 350 °F (175 °C).
2. Butter or oil 2 9 x 5 in (23 x 13 cm) loaf pans with a capacity of 1.5 liters (6 cups) and line it with a strip of parchment paper, leaving it overhanging on two sides.
3. In a large bowl, mix the wet ingredients (oil, egg, mashed bananas) well.
4. In another bowl, mix the dry ingredients (flour, salt, baking powder, sugar and cocoa powder or vanilla) well.
5. Gradually add the composition of the wet ingredients to that of the dry ingredients and mix continuously until homogeneous.
6. Redistribute the final composition between the 2 molds and for approximately 30 to 45 minutes, or until a toothpick inserted comes out clean. Leave to cure for at least 30 minutes BEFORE opening the oven for the toothpick test.
7. Leave to cool on a rack for 1 hour before unmolding and serving.