Chocolate-Cherry Banana Bread (Diabetic Friendly) - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
2/3 cup Splenda sugar substitute, baking blend
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup Egg Beaters egg substitute (or 1 egg, beaten)
1/4 cup fat free sour cream
1/4 cup nonfat milk
2 teaspoons cooking oil
1 teaspoon vanilla
2/3 cup mashed banana (about 2 medium bananas)
8 maraschino cherries, drained and chopped
1/4 cup chopped walnuts
2 tablespoons miniature semisweet chocolate chips

Preparation

Preheat oven to 350 degree F.
Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda.
Make a well in center of flour mixture; set aside.
In a medium bowl, combine sour cream, milk, egg, and oil.
Stir in mashed banana and vanilla.
Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
Fold in chopped cherries, walnuts, and chocolate chips.
Spoon batter into prepared pan.
Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove bread from pan.
Cool completely on wire rack. Makes 16 slices.