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DATE AND BANANA LOAF




Source of Recipe


ma
DATE AND BANANA LOAF

Yield: Makes 15 slices
Source: "Great Healthy Food: Diabetes" by Azmina Govindji
Info: http://diabeticgourmet.com/book_archive/details/7.shtml

INGREDIENTS

- 1 cup pitted dates, coarsely chopped
- 2 cups ripe bananas, peeled and coarsely chopped
- 1 large egg
- 1/2 cup skim milk
- 1-3/4 cups self-rising flour
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger

DIRECTIONS

Preheat the oven to 350 degrees F.

Lightly grease and line an 8 x 4 inch
loaf pan with parchment paper.

Put the chopped dates, bananas, egg and milk into
a blender or food processor and process for a
minute or two until the mixture is smooth.

Sift the flour, salt, cinnamon and ginger into
a mixing bowl, then add the fruit mixture and
stir by hand until thoroughly blended.

Turn the mixture into the prepared pan and bake in the
center of the oven for about 30 minutes. If the loaf is
fairly brown on the top, turn the heat down to 325 degrees F.
If not, leave it as it is, and bake for a further 25-30 minutes,
or until a skewer inserted into the center comes out clean.

Leave the loaf to cool in the pan for 10 minutes, then turn
it out and leave it to cool completely on a wire rack.

Nutritional Information Per Serving (1/15 of recipe):
Calories: 126, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g,
Carbohydrate: 29 g, Fiber: 2 g, Cholesterol: 15 mg, Sodium: 131 mg
Diabetic Exchanges: 1 Starch, 2/3 Fruit