Frozen cherries and berries make a pretty and tasty twist on banana bread. These fruit-studded mini loaves are great for gifts and bake sales. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly coat 8 mini loaf pans with cooking spray. Line bottoms of pans with parchment paper or wax paper; set aside. In a large bowl, combine flours, oats, baking soda, cinnamon, and kosher salt.

  • In a medium bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating until combined; scrape sides of bowl and beat 2 minutes more. Beat in yogurt, egg, banana, milk, and vanilla.

  • Add the banana mixture to the flour mixture all at once; stir until moistened. Cut large pieces of frozen fruit into small pieces. Set aside about 1/4 cup of the fruit. Fold the remaining fruit into the batter. Divide batter among prepared loaf pans (use a generous 3/4 cup batter for each pan). Sprinkle the reserved fruit on the tops of the loaves.

  • Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack 5 minutes. Remove from pans and cool completely on wire racks. Remove parchment from bottoms of loaves.


Tips: Sugar Substitutes: Choose from Splenda Sugar Blend, C&H Light, or Truvia Baking Blend. Follow package directions to use product amount equivalent to 1/2 cup sugar. PER SERVING: Same as below, except 125 cal., 19 g carb. (6 g sugars). Exchanges: 0 other carb.

Test Kitchen Tip: The mini loaf pans are available from Sur La Table (

Equipment: 8 mini loaf pans (4 x 2 1/2 x 1 1/4-inch)

Nutrition Facts

135 calories; 3.4 g total fat; 1.9 g saturated fat; 8 mg cholesterol; 164 mg sodium. 103 mg potassium; 22.5 g carbohydrates; 1.6 g fiber; 10 g sugar; 4.5 g protein; 135 IU vitamin a iu; 1 mg vitamin c; 29 mcg folate; 33 mg calcium; 1 mg iron; 15 mg magnesium;