September 15, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is CHOCOLATE-CHUNK BANANA NUT BREAD. To make this week’s recipe you’ll be needing All Purpose Flour, Granulated Splenda No Calorie Sweetener, Baking Soda, Baking Powder, Salt, Squares Bakers* Semi-Sweet Baking Chocolate, Eggs, Bananas, Oil, Milk, and Chopped Walnuts. There’s 180 calories and 19 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

Recipe for Chocolate-Chunk Banana Nut Bread from our Breads recipe section.


2 cups all-purpose flour
1 cup Splenda No Calorie Sweetener, Granulated
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 (1 ounce) squares Bakers* Semi-Sweet Baking Chocolate
2 eggs
1 cup mashed ripe bananas
1/3 cup oil
1/4 cup milk
1/2 cup chopped walnuts


1 – Preheat oven to 350 degrees F. Grease 9×5-inch loaf pan. Set aside.
2 – Combine flour, Splenda Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
3 – Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.
4 – Pour into greased loaf pan.
5 – Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Recipe Yield: Serves: 18“Serving Size: 1 (1/2 inch) slice

Calories: 180
Fat: 10 grams
Saturated Fat: 2.5 grams
Fiber: 2 grams
Sodium: 105 milligrams
Cholesterol: 25 milligrams
Protein: 4 grams
Carbohydrates: 21 grams


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