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Banana Tea Loaf
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2 ripe Bananas, mashed
1/2 Cup Canola oil
2 Large Eggs, beaten
2 Tablespoon Frozen orange/pineapple juice concentrate
1/2 Teaspoon Orange peel
1 3/4 Cup Flour
2 Teaspoons Baking powder
1/4 Teaspoon Baking soda
Cooking spray
Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper and spray with cooking spray. In a large bowl, combine bananas, oil, eggs, juice concentrate and orange peel. Stir dry ingredients together and then stir them into banana mixture until just blended. Spread the batter in the pan and bake for 45 minutes or until the top is lightly browned. Cool in a pan for 15 minutes, then transfer to a wire rack.
Store well-wrapped loaf (in plastic wrap) in the refrigerator or freezer.
Servings: 18
Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1 large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract, orange juice concentrate, 2 cups unbleached flour and no orange peel.
Original nutritional info. 1/18 recipe = 1 bread, 1 fat
Joslin Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6 grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg potassium.