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Sugar Free Peach and Banana Cobbler

Sugar Free Peach and Banana Cobbler

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
SandiNicol

SandiNicol

My own creation! This recipe is good for diabetics, but can easily be made as a non-diabetic dessert by using real sugar instead of a sugar substitute. This dessert is not super sweet, allowing the natural sweetness of the fruit to come through. If you like sweeter desserts, double the amount of the sugar substitute or sugar. You can use whatever sugar substitute is your preference.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Mix white peaches, bananas, 2 tablespoons flour, and 1 teaspoon sugar substitute in a bowl until the fruit is coated; spread into the bottom of the prepared baking dish.
  3. Whisk 1 cup flour, baking powder, salt, and cinnamon in the same bowl used to mix fruit; stir in skim milk, egg, corn oil, 2 teaspoons sugar substitute, and vanilla extract to make a batter. Pour batter in an even layer over the fruit.
  4. Bake in the preheated oven until cake is golden brown and a toothpick inserted into the middle of the cake layer comes out clean, about 30 minutes. Cool in pan on rack at least 20 minutes before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lutzflcat
0

lutzflcat

8/17/2014

The nutritional breakdown on this recipe intrigued me, and I had some very ripe peaches and bananas which needed to be used soon. I used Truvia for the sugar substitute, and although the peach-banana portion of the dessert was very good, I didn’t care for the cobbler topping. The recipe says to “...pour batter,” but it was so thick, I just had to drop spoonfuls on the top. And that’s OK, but I was disappointed in the taste of the topping. Followed the recipe to the letter, with the exception of using regular Georgia peaches (what I had on hand) instead of white. Really wanted to like this, and although the recipe writer says it's good for diabetics and it may be a compromise that person's willing to make, it's doubtful I’ll make again. I’m the first reviewer, so I don’t want to discourage others from trying, personal taste is always a factor. SandiNicol for sharing your recipe.

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