This is the most moist banana bread recipe I have ever found. When done properly, this moist banana bread recipe will melt in your mouth. It’s almost like a piece of heaven to eat. I believe that the milk is what really adds the moistness to the bread. If you can get your hands on real cows milk right from the cow, the cream in the milk helps add even more moistness and taste to this amazing moist banana bread recipe. I hope you enjoy this moist banana bread recipe as much as I do. This is my favorite moist banana bread recipe that I have ever found. Enjoy!Moist Banana Bread Recipe Ingredients:

1/2 cups of oil
1 cup of sugar
2 eggs
3 ripe bananas mashed to a paste
2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of fresh baking powder, always use fresh powder
1 teaspoon of baking soda, again making sure it’s fresh
3 tablespoon of milk
1 teaspoon of vanilla
1/2 cup of chopped pecans

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As a diabetic, are you constantly looking for simple diabetic recipes? Recipes for diabetics sometimes offer some very bland and tasteless menu ideas. Here are a couple of my favorite recipes for diabetics that taste great. Your non diabetic family members will love them, too!

First, let me say I am not a nutritionist nor medical professional of any kind. I am, however, diabetic having been diagnosed with type 2 diabetes in 1996. These recipes are a compilation of ones I have used since then.

Breakfast is one of our most important meals. Starting the day with a good breakfast gives us energy for the rest of the day. This is even more important if you are diabetic. Here then, are two of my favorite diabetic breakfast recipes.

Weight Watchers Diabetic Blueberry Scones recipe
Makes 8 servings

Ingredients
1 1/2 cups fresh blueberries, picked over and rinsed
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons Splenda (plus more for sprinkling on top if desired)
4 tablespoons heart-healthy margarine
1/3 cup fat-free evaporated milk
1/2 cup egg whites, lightly beaten
1 tablespoon egg white (optional)
1/4 teaspoon nutmeg, rounded
1/2 teaspoon salt, scant
1 teaspoon lemon zest, grated

Preparation
1. Adjust the rack to center of the oven, and heat to 400 degrees F.
2. In a large bowl, sift together the two types of flour, 3 tablespoons Splenda, baking powder, and salt. Using a pastry blender or two knives, cut in the margarine until the largest pieces are the size of small peas.
3. Stir in the blueberries and lemon zest.
4. Using a fork, whisk together the milk and egg white in a liquid measuring cup.
5. Make a well in the center of the dry ingredients and pour in the cream mixture.
6. Stir lightly with a fork just until the dough in lightly mixed.
7. Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
8. Using a sharp knife, cut into eight wedges.
9. Transfer to the baking sheet lightly sprayed with cooking spray.
10. Brush the top with some egg white and sprinkle with Splenda if desired.
11. Bake for about 25-30 minutes (until golden brown).
12. Transfer the scones from the baking sheet to wire racks to cool.

WW POINTS per serving: 4
Nutritional information per serving: 193 calories, 6.2g fat, 2.6g fiber

Here’s a delicious scone recipe that’s made with cranberries (fresh, frozen or dried) and white chocolate.

The chocolate is a wonderful addition that adds just enough sweetness to the scones.

Weight Watchers Cranberry and White Chocolate Scones recipe
Makes 8 scones

Ingredients
1/2 cup fresh or frozen cranberries (or dried cranberries)
1/2 cup white chocolate chips (or pieces)
1 3/4 cups flour
1/4 cup sugar
1 large egg, beaten
5 tablespoons chilled unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons half-and-half

Preparation
1. Preheat the oven to 400 degrees F.
2. In a bowl, blend together (by hand or using an electric mixer) the butter, flour, sugar, baking powder and salt.
3. Add the cranberries, white chocolate chips, beaten egg and the half and half, and stir until the dough holds together.
4. Turn out onto a lightly floured board and knead for 2 minutes.
5. Form into a 1/2-inch thick round, then cut the round into 8 wedges (if you want, you can also make two smaller rounds of smaller wedges).
6. Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
7. Bake the scones at 400 degrees F for about 14 minutes (or until golden brown).

Weight Watchers Points for one scone: 6
Nutritional information for one scone: 271 calories, 12.8g fat, 1g fiber
Source Weight Watchers Recipes