NO GOOD, sorry.
Many diets recommend cutting back on the sugars in our diets. While I realize that this includes more than just the granulated white stuff we manufacture from beets or sugar cane, I though that I try to at least start by cutting back there. The following recipe derives its sweetness from the fruit’s natural sugar content. I also used whole wheat pastry flour that I found at Rainbow Foods the last time I bought groceries.
Banana Nut Bread
1 1/2 ripe, mashed banana
1 large egg
1/2 c 2% milk
1 3/4 c whole wheat pastry flour
1/4 t baking powder
dash of salt
3/4 t ground cinnamon
1/2 t ground ginger
1 cup dried, pitted prunes and apricots, coarsely chopped
1/3 c chopped pecans
Preheat oven to 350* F.
Grease a 8×14 inch loaf pan.
Blend together the banana, egg and milk.
In a separate bowl, sift together the dry ingredients: flour, baking powder, salt, cinnamon, ginger.
Combine the wet and dry ingredients, stirring until just moistened. Mix in the dried fruit pieces and chopped nuts.
Spoon the batter into the prepared pan and place into the center of the oven for 30 minutes. Check the loaf. If the top is already browning on top, lower the oven temperature to 325*F. Either way, bake the bread for another 10 minutes or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Next, remove the bread from the pan and allow it to cool completely on a wire rack.
~~~this recipe was modified from DATE & BANANA LOAF p. 109 of Great Healthy Food Diabetes by Azmina Govindji, A Firefly Book, 2003~~~