For the sugarheads, substitute 1/2 cup Splenda with 1 cup sugar.
For the glaze, use icing sugar instead of Splenda.
You bake him this:
Coffee cake made with no sugar, blueberries, bananas, pineapple, cranberries, sliced almonds and oatmeal. Coated with a Splenda lemon-butter glaze.
For the diabetic in your life. In my life, it's my husband.
After a slice he was like, Girrrl, you just has to put this on your train site.
I was like, yep.
I also know this won't solve my breakfast dilemma. I know that I will wrap a piece up for myself and leave it on the kitchen counter where it will sit all day while I fantasize about it at work. So I won't.
RECIPE
Grease a bundt pan, set it aside.
Preheat your oven to 400F
2 cups ripened bananas, mashed
1/2 cup blueberries
1/2 cup diced pineapple (if using canned, be sure to drain the pineapple well or else the added liquid will cause the batter to be too runny)
1/4 cup dried cranberries
1/4 cup sliced almond (slivered)
2 cups dry oatmeal
2 and 1/3 cups flour
2 eggs
3/4 cup milk
1/4 cup canola oil
1/2 cup Splenda
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp ground cinnamon
Please note: You can substitute 1 cup of the flour for 1 cup of whole wheat flour. Just be aware this will change the consistency of the cake (less moist) and you will need to add more liquid to the recipe. Use 1 cup of milk instead of 3/4 cup.
In large bowl, combine banana, blueberries, pineapple, cranberries, eggs, oil, milk and oatmeal. Mix well and let it sit for 10 minutes so the oatmeal softens.
Stir in flour, Splenda, baking powder, baking soda, salt, cinnamon and vanilla. Stir until mixture is fully moistened. Fold in almonds.
Pour into bundt pan.
Bake 45 to 50 minutes or until toothpick comes out clean.
To make the glaze:
- Let cake cool for 30 minutes.
- Melt 1/2 cup butter and stir in 8 tbsp of Splenda and 1 tsp of lemon extract. Add more Splenda to thicken the glaze to a glue like consistency.
- Drizzle over cake.
14 comments:
hey...looks delish! i'm a diabetic too, so can you post the recipe???
Sure
It's my own creation.
I'll edit the post and add it in.
I guess it would also be a guilt-free (the butter kind of kiboshes that a bit but it's not a lot ... ) dessert for some people.
Cindy,
Did you know that this box remembers my name? Please make me this. I won't give any to your mother.
Oh my God, Dad. Please stop. You're killing me.
Thanks for sharing! I'll be makin' it real soon.
Do you have thje real sugar version, I can stand splenda/aspartame.
See update at the beginning of the post
Damn I wish I'd read this last night when I $ade banana bread with whole wheat flour! It cooked 15 minutes quicker than when made with regular flour and is not as moist :( I would have added another banana if I'd known! Oh well it is still yummy. And the spice cake sounds good too!
Baking with whole wheat flour is complex and challenging as it's more coarse, doesn't bind as well as refined flour and can often cause cakes and breads to fail. Fail meaning they come out too dry or fall apart.
The key is oil. Canola works well and of course, adding more liquid. The rule is 6 extra tbsp of liquid to each cup of flour.
So let's say your banana bread recipe calls for 2 cups of flour which you substitute with whole wheat flour. You need 12 more tbsp of a liquid that will keep the dough moist throughout the cooking process. Milk is good but ideally oil is better as it doesn't dry out.
I hope this makes sense.
Thanks,
Please tell me the update wasnt there before I asked the question?
To quote ned flanders "this looks Scrum-diddly-umptious",
And Homer "MMMMMMM - Bundt cake"!!!
Made this last night for my mom who is 76 and diabetic. She said it was delicious and froze the rest to eat over time. It's very difficult for her to indulge. Thank you very much for sharing even if you didn't bake this on a GO train. LOL.
Hi Jean
You're welcome. Glad it worked out.
Al, I modified the post after you wrote your comment.
Thanks for the tips CJ. My banana bread doesn't have oil. It only calls for half a cup of butter or margerine. Hrmm I think if I had to add that much oil or butter it would be healthier to use regular flour. Ugh. I dunno!!
And therein, DF, lies the paradox of baking with whole wheat flour.
Pastry chefs tend to steer clear of whole wheat because it is difficult to bake with. You can substitute with extra virgin olive oil. The butter and margarine are used due to the fact these are softening agents.
Generally, just substituting half of the flour with whole wheat does cause for a healthier baked good, as you are cutting out the refined carbs by at least half.
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