Nutty Yam Banana Bread

You guys requested more breakfast items that are weekday friendly so hang in there, I’m working on it. I found my recipe for Banana Yam Bread… and it is delicious! You really won’t believe this as it is diabetic friendly!!!  You can make this bread the night before and have it for breakfast. Cut some fresh fruit up and have it with the bread as well. If you want to induldge, smear a little bit of reduced fat cream cheese on your slice (or even peanut butter if you love peanut butter!). You can also wrap your piece in a damp paper towel and microwave it for a few seconds for a warm moist piece the next morning. Hope you enjoy this one!

Banana Yam Bread from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

16 servings/serving size: 1 slice

1/2 cup mashed bananas (about 1)
1 cup mashed sweet potatoes (Louisiana yams)
1/3 cup light brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg
1 egg white
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped pecans

1. Preheat oven 350º F.  Coat 9x5x3-in nonstick loaf pan with nonstick cooking spray.
2. In large bowl, mix together bananas, sweet potatoes, brown sugar, oil, vanilla, egg, egg white.  In small bowl, combine flour, baking soda, baking powder, cinnamon.
3. Stir flour mixture into banana mixture, mixing just until combined. Stir in pecans. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.

Nutritional information per serving
Calories 137
Protein (g) 3
Carbohydrate (g) 18
Fat (g) 6
Calories from Fat (%) 39
Saturated Fat (g) 1
Dietary Fiber (g) 1
Sugars (g) 7
Cholesterol (mg) 13
Sodium (mg) 94
Diabetic Exchanges: 1 starch, 1 fat
Terrific Tidbit: One 15-oz can of sweet potatoes= 1 c fresh cooked – or leftover sweet potatoes work fine too.

Banana Yam Quick Bread-Diabetic and Freezer Friendly

My kids are all coming in for the week of Christmas with my three granddogs (when will they have kids)–between book signings and parties–who has time to cook so I turn to my My trim&TERRIFIC Freezer Friendly Meals Cookbook  that not only includes recipes, but everything you wanted to know about freezing but didn’t know where to look.  Also, check out quick breads as I have those in my freezer for those unexpected gift-Chocolate Zucchini Bread-yum!  To the kitchen to make a chili, lasagna, of course gumbo, and some sweet treats…this way there is no stress in my kitchen

Here’s my freezing tips:  

Food must be at room temperature before freezing.

• Avoid freezing high sodium foods as salt lowers freezing point of water
• Don’t overload your freezer.
• Do not put cold glass or ceramic dish in a hot oven as dish may possibly break.
• Allow room for food to expand as food freezes
• Air and moisture cause freezer burn—use freezer plastic containers and freezer plastic bags for moisture proof and airtight freezing.

Home for the Holidays-Make ahead and freeze

Are you one of those that love bread? Looking for a wonderful bread to be the hit with any dinner?  Well, I am having a dinner party tonight (a thank you to our doctor friends), and of course, this is the bread I am serving.  What’s great is I made the bread this morning in my round pans and refrigerated it–when time for my party– I will pop it in the oven.  You will be surprised at how many people want the recipe and think you made this sensation from scratch. Biscuits, Italian seasoning, and Parmesan cheese create this quick, easy, and unbelievably tasty pull-apart bread that adds to any meal.  Shhhh-I won’t tell if you don’t how easy it is!!!

Italian Pull Aparts from Holly Clegg trim&TERRIFIC Gulf Coast Favorites

Makes 20 biscuits

2 tablespoons butter, melted
1 1/2 teaspoons dried oregano leaves
1 teaspoon dried basil leaves
1 1/2 teaspoons sesame seeds
1/3 cup grated Parmesan cheese
2 (10-ounce) cans refrigerated buttermilk biscuits
Instructions
1. Preheat oven 400°F. Pour melted butter into 9-inch round pan coated with nonstick cooking spray.
2. Combine oregano, basil, sesame seeds, Parmesan cheese in resealable plastic bag.
3. Cut each biscuit into two pieces. Add biscuit pieces to bag, shake to coat. Arrange coated biscuit pieces in prepared pan, sprinkle with any remaining mixture. Bake 15-18 minutes or until golden.

Nutritional information per serving: Calories 89, Calories from fat 37%, Fat 4 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 259 mg, Carbohydrate 12 g, Dietary Fiber 0 g, Sugars 1 g, Protein 2 g, Diabetic Exchanges: 1 starch, 1/2 fat

TERRIFIC TIDBIT: Use kitchen scissors to make biscuit cutting easier.

Bread lovers-Simple Italian Pull Aparts begin with biscuits