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)
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.