Sunday, April 1, 2012

Banana Bread! Sugar Free, Fat Free

Nothing brings back good memories like banana bread.

The look of mashed bananas, the smell of it baking in the oven.

It's difficult to improve a banana. But banana bread does it and does it well.

Only problem is most banana breads are full of refined sugars, oils, fats and starches and to me - why unhealthify and complicate something as simple and delicious as a banana?

That's why I created this simple and super satisfying banana bread recipe.

It uses agave and stevia instead of sweetener and spelt flour instead of whole wheat (lower cal, higher protein) and employs no oils, butters or fats.

And as long as you like bananas you will LOVE the taste and texture -- don't you worry!

Simplified Banana Bread
  • 1 "Flax Egg" --> 1 Tbsp flax mixed with 3 Tbsp warm water 
  • 1 3/4 cup spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 4-5 packets stevia powder
  • 1 tsp cinnamon
  • 1 tsp Jamaican or regular all spice
  • 2 Tbsp agave nectar
  • 3 over-ripe bananas, mashed
  • 1/2 Tbsp vanilla extract
  • 1 Tbsp lemon juice
  • Up to 1/4 cup non-dairy milk (I didn't need it but add it in if your batter is too dry)
  • Shredded coconut/walnuts/almonds (optional - to taste - I just put a little unsweetened shredded coconut on top before baking!)
Preheat your oven to 365 degrees. Yes, I said 365. It seemed like a good neutral baking temperature for a bread.

Lightly grease or flour a non-stick bread loaf pan (about 8inX4in or so).

Mix together ground flax and warm water with a fork and set aside for 5-10 minutes.

Whisk together your dry ingredients in a large bowl until just combined. (Note - you don't want to overbeat or overwhisk spelt flour because it will get crumbly!)

With your mixer on low, slowly add in your agave, bananas, vanilla, lemon and finally the "flax egg"

At this point, I had a great consistency (should be "pourable" but not liquidy) but if your mix is still too dry feel free to add in some almond or soy milk until it can be spooned/spatulaed into your bread pan.

Transfer batter to bread pan and bake bread for about 35-40 minutes. I took mine out early because I wanted it moist and gooey but just make sure it doesn't burn!


Eat straight out of the oven. 

I promise, you will love it!

Live long and prosper! Banana style :)

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