2 1/4 cups all-purpose flour
3/4 cup uncooked rolled oats
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe bananas (about 6 medium bananas)
3/4 cup thawed frozen unsweetened apple juice concentrate
4 eggs, beaten
1/2 cup butter or margarine, melted
2 teaspoons vanilla
3/4 cup chopped walnuts
Cream Cheese Glaze (see below)
Preheat oven to 350 degrees F. Combine dry ingredients in large bowl. Add all remaining ingredients except walnuts and Cream Cheese Glaze; mix well. Stir in walnuts; spread into well-greased Bundt or tube pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; turn cake out onto wire rack. Cool completely. If desired, prepare Cream Cheese Glaze. Spoon over top of cake, letting excess glaze drip down sides. Serve at room temperature or chilled.
Cream Cheese Glaze
3 ounces regular or reduced calorie creem chease, softened
2 tablespoons thawed frozen unsweetened apple juice concentrate
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon
Combine all ingredients in small bowl; beat until smooth.
Serving size: 1 slice Yield: 12 servings Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit Nutrition: 313 Calories, 7 g Protein, 40 g Carbohydrate, 15 g Fat
Recipe from Sugar-Free Desserts. Reproduced with permission of Famous Brand Name Recipes magazine. Call 1-800-745-9299 (USA) or 1-708-676-3470 to order Diabetic Cooking cookbooks.
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Last Updated: Monday March 08, 2010 17:48:18
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