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Old 12-11-2012, 08:53 PM   #1
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Best Banana Bread

Or leave the 2 mashed bananas out and use some other fruit/nut/flavorings. The basic batter is VERY moist and has a very smooth texture. It will now be my go to sweet bread batter.
To give credit where it is due, the basic bread batter from which this was created was inspired by a recipe at Sugar Free Low Carb Recipes website. I added vanilla, sweetener, baking powder, glucomannan powder and 2 mashed bananas. I believe the smooth texture is now the perfect foundation for all of my favorite sweet breads. This morning, I added 2 mashed bananas for a lovely banana bread that (cut into 18 slices) only has 3.74 g. net carbs per slice! The texture of this batter is amazingly smooth and moist. No crumbling! The basic batter only has 1.08 g. net carbs (cut into 18 slices), so conceivably you could add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast/dessert sweet breads. Be sure to add in the added carbs from any fruit/nut/flavor additions to recalculate your new per-serving numbers, because the numbers below only reflect the basic batter. This recipe is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.

INGREDIENTS:

1/3 c. coconut flour
2/3 c. almond flour
¼ tsp. sea salt
1 T. glucomannan powder
sweetener equivalent for ½ c. sugar (I used ¼ c. Steviva, a blend of erithritol & stevia
1 stick unsalted butter, melted
3 T. coconut oil, liquified
½ tsp. vanilla
8 eggs, beaten
2 mashed bananas

DIRECTIONS: Preheat oven to 350º. Grease a loaf pan with a coating of coconut oil. I use an odd-size loaf pan 4″x 2½x 10″ that allows me to get 18 smaller slices from my loaf. Using a standard loaf pan, you may only get 9 slices and have to cut them in half to get the carb values shown below for each of my 18 slices. Mix dry ingredients in a small mixing bowl. In a larger bowl, beat or whip all wet ingredients. Add the dry items to the wet and whip with a whisk or electric mixer until smooth. Fold in your desired fruit, nuts or flavorings and stir well. Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out dry/clean. Cool a bit, slice into 18 servings (or 9 cut in halves) and serve warm.

NUTRITIONAL INFO FOR BANANA BREAD: Makes 18 servings, each contains:
141 calories
12 g fat
5.61 g carbs, 1.87 g fiber, 3.74 g NET CARBS
4.24 g protein
90 mg sodium
78 mg potassium
10% RDA Vitamin A, 12% B12, 11% iron, 10% phosphorous, 10% riboflavin and 13% selenium

NUTRI.INFO FOR THE BASIC BATTER ALONE (no fruit/nuts/flavorings):
129.3 calories
11.9 g fat
2.612 g carbs, 1.53 g fiber, 1.08 g NET CARBS
4.1 g protein
90 mg sodium
69.3 mg potassium
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My recipe website: http://buttoni.wordpress.com/

Last edited by buttoni; 12-11-2012 at 08:54 PM..
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Old 12-12-2012, 05:06 AM   #2
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This looks really good. Any idea just how much the 2 bananas would be since they're different sizes - anywhere near a cup, or 3/4 cup?
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Old 12-12-2012, 07:54 AM   #3
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No, because I always just use 2 bananas and never measure their length or contents. But I can tell you they were about 7" long, or what I call medium size bananas. Seems like when I used to measure such things years ago it was about 1¼c. of mashed banana, sometimes slightly less, sometimes slightly more.

Last edited by buttoni; 12-12-2012 at 07:56 AM..
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Old 12-12-2012, 08:18 AM   #4
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Peggy I don't have gluc so could I use gaur or xantham gum?

Sounds and looks great. Lovely.
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Old 12-12-2012, 01:01 PM   #5
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Someone asked that same question on my website today. I would think so, Esther, but maybe just around 1 tsp? More than that might make the batter "sticky" and not cook right.

I miss nuts in my banana bread, but hubby isn't fond of nuts. And I think the loaves cook up nicer than muffins (I like less crust).
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Old 12-23-2012, 03:40 PM   #6
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White Banana Bread?

Peggy if using 8 eggs in that small amount of flour, why
didn't your batter look yellow? I have 2 med. ripe bananas
here and would like to make this gluten free cake. Is it just
photography lighting?
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Old 12-24-2012, 06:28 AM   #7
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No, Barb, it's really that white. You'd think the eggs would yellow it up, but they didn't. Maybe my coconut flour is whiter than some? I use Let's Do Organic brand. And they were large eggs, too!

I love, love, LOVE my little Canon SD 750 point-n-shoot camera though, as it consistently takes good pics with a photography total dufus at the controls. But it can't perform magic. The bread is really that light.
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