Banana Tea Loaf

Description
Adapted from the Joslin Diabetes Gourmet Cookbook, 1993
 * Tested with changes noted by Elizabeth Rodier, Jan 1993

Ingredients

 * 2 bananas, ripe, mashed
 * ½ cup canola oil (such as crisco)
 * 2 large eggs
 * 2 tbsp frozen orange/pineapple juice concentrate
 * 1¾ cup flour
 * 2 tsp baking powder
 * ¼ tsp baking soda
 * ½ tsp orange peel
 * cooking spray

Directions

 * 1) Preheat oven to 350°F.
 * 2) Line a 9 by 5 inch loaf pan with waxed paper and spray with cooking spray.
 * 3) In a large bowl, combine bananas, oil, beaten egg, juice concentrate and orange peel.
 * 4) Stir dry ingredients together and then stir them into banana mixture until just blended.
 * 5) Spread the batter in the pan and bake for 45 minutes or until the top is lightly browned.
 * 6) Cool in a pan for 5 minutes, then transfer to a wire rack.
 * 7) Slice the first sample while the loaf is still warm.
 * 8) Comment in the original recipe states that the well-wrapped loaf keeps in the refrigerator and freezes well.
 * 9) Slice is smaller than a slice of regular bread (about half size).

Nutritional information

 * 1 tbsp peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3 grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium
 * 1 tbsp regular strawberry jam made of equal parts fruit and sugar would add 54 calories, 14 grams carbohydrate or 1 fruit exchange

Original nutritional information 1/ 18 recipe = 1 bread, which used 1 large egg white plus 6 tbsp egg substitute, ⅛ tsp almond extract, orange juice concentrate, 2 cups unbleached flour and no orange peel.
 * Joslin exchanges: 1 fat
 * 122 calories | 2g protein | 14g carbohydrate | 6g fat (44% of calories) | trace cholesterol | 61mg sodium | 105mg potassium