Ingredients: Non-stick cooking spray 2 cups unbleached all-purpose flour 1 cup whole-wheat flour 2 teaspoons anise or fennel seeds, crushed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 medium ripe banana 1 1/2 cups buttermilk 1 egg 1 egg white 1/2 cup firmly packed light brown sugar 2 tablespoons canola oil 2 tablespoons lemon juice 1 tablespoon shredded lemon peel 1 teaspoon vanilla extract 1/3 cup dried cranberries

Recipe Info Category: Diabetic Rating: 4 Contributor: Claudia Brewer

Preheat oven to 350°F. Spray an 8-1/2 x 4 in. loaf pan with non-stick cooking spray; set aside. In a large bowl, stir together the flours, anise seeds, baking powder, baking soda and salt until well combined. In a food processor or blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel and vanilla; process until smooth. Pour mixture into the dry ingredients; stir just until moistened. Stir in the cranberries. Spoon into the prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan; cool completely on a wire rack.

Makes 16 slices.

Per serving: 143 calories; 3 g fat; 14 mg cholesterol; 25 g carbohydrate; 4 g protein; 155 mg sodium; 0 g fiber.
Per serving: 140 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 27g Carbohydrate; 12mg Cholesterol; 171mg Sodium
Food Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates