I am on a tangent as hubby has just been told he is diabetic.  I love to bake and he loves to eat my baking, so I am valiently trying to convert some of my favorite recipes to something he and me :) can eat and still enjoy.  I find that using sugar substitutes change the color and texture of a lot of replacement recipes.  This we don't like.  So, I'm wasting a lot of time and money, but once in a while I hit pay dirt.  I am going to post the goody recipes here for you all to enjoy if you have the need. 

The first recipe I made was blueberry muffins and after three tries with three different sugar substitutes, we never did find one we liked.  So on I went and tried another favorite, Banana Nut Bread.  On the third try, Bingo!!.  Delicious.

Sugar Free Banana Bread
      Yield: 1 loaf

    1/2 c  Margarine, softened
      1 c  Ideal (sugar substitute)
      2    Eggs
      1 c  Mashed ripe bananas
    1/4 c  Milk
      1 ts Vanilla
      2 c  Pillsbury flour
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Chopped walnuts

 Preheat oven to 350 degrees.  In large mixing bowl, cream butter and sugar.  Beat in eggs one at a time.  Stir in banana, milk and vanilla.  Add remaining ingredients and stir by hand just until well combined.

Pour into 9 x 5 inch loaf pan, greased on botom only.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.  Remove from pan and cool  completely before slicing.
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The next experiment will be Autumn Apple Torte which is another one of our favorites.  I will try the same substitute I used in the Banana Bread first and hope that works.  Then it will be on to Tomato Soup Cake and Lemon Chess Bars and Maple Walnut Bars and, and, and.  Stay tuned...this could be really interesting.