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Banana Oatmeal Bread

Diabetic Recipe

Two healthy variations of moist banana oatmeal bread - both made with oatmeal while one is turned into yummy breakfast muffins.

Banana Oatmeal Bread

Recipe Ingredients

2-1/4 cup all-purpose flour
2/3 cup wheat germ
1/2 cup oats, uncooked
1/4 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons light corn oil spread
1-1/2 cup mashed bananas, about 3 medium-sized
1 6-ounce can frozen apple juice concentrate, thawed
1/2 cup egg substitute, thawed
1/3 cup walnuts, chopped
1 teaspoon vanilla extract

Recipe Directions

Preheat oven to 350-degrees. Spray a 9x5-inch loaf pan. In large bowl, mix first seven ingredients. With pastry blender, cut in corn oil spread until mixture resembles coarse crumbs.

Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moist. Spoon batter into pan. Bake 60 minutes or until toothpick inserted into center of bread comes out clean. Cool bread in pan on a wire rack for ten minutes; remove from pan and cool slightly. Serve warm, or cool completely to serve later.

Nutrition Information

Yield: 18 servings.
Calories per serving: 180; Cholesterol: 0 Sodium: 130mg

Diabetic exchanges: 1 starch, 1 fruit, 1 fat

Banana Oatmeal Muffins

Oatmeal Banana Muffins are made with whole wheat flour. These muffins are packed with nutrients and delicious flavor. Spiced with cinnamon and nutmeg.


3 cups whole wheat flour
3/4 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon sugar
1 egg
2 tablespoons olive oil
1-1/2 cups low fat milk
1 small banana, cubed
1/4 cup sunflower seeds, toasted


Combine the flour, oats, baking powder, cinnamon, nutmeg and sugar in a bowl. Add the remaining ingredients and blend.

Spoon into oiled muffin tins or paper muffin cups. Bake in a 375-degree oven for 15 to 20 minutes.

Nutrition Information

Yield: 12 muffins.
Serving size: 1 muffin.
Calories: 180; Carbohydates: 29mg; Protein: 5g; Fat: 5g; Sodium: 91mg; Cholesterol: 23mg
Exchange: 1 bread, 1 fruit, 1 fat