One of the ways you can tell how much action a particular recipe gets is to open someone's cookbook and see where the pages land. It can be fun to try this experiment the next time you visit a friend (and have had a glass of wine or two.) I've been making this Fannie Farmer Cookbook recipe for about.... oh, 40 years. (Ack! Believe me, that was hard to say.) But, it is still true; I started making this as a girl, using my Mama's cookbook, and when you crack open my own copy of the Fannie Farmer cookbook, this is one of the primary spots where it falls open.
Now, I know there are untold numbers of banana bread recipes out there, and I don't claim this one is the most delicious. Our elementary school pal Laura Kate served us some banana bread a few months ago that was unbelievably delectable, and Johanna did not spare my feelings about how much she wanted me to make that recipe. However, I think this one is one of the healthiest recipes around. The only moisture comes from ripe bananas and eggs - no butter, no oil, no fat. Most of the loaf breads out there (zucchini, pumpkin, persimmon) all seem to call for a cup of "salad oil."
Of course, if you've been following my posts, you know that the fat is no longer a problem for me - it's the sugar. Yeah, and the carbohydrates. So, of course, I had to make some changes to my old favorite. That being the case, I will give both versions of the bread; the original from Fannie Farmer, and the sugar-free, whole-grain adaptation. Either one is completely delicious, but of course, the whole grain version is even more nutritious, and you know how I like to pack in those nutrients.
Fannie Farmer's Banana Nut Bread
3 ripe bananas, well mashed
2 eggs, well beaten
2 cups flour
3/4 cup sugar
1 tsp salt
1 tsp baking soda
1/2 cup coarsely chopped walnuts
Preheat the oven to 350 F. Grease a loaf pan. Mix the bananas and eggs together in a large bowl. Stir in the flour, sugar, salt, and baking soda. Add the walnuts and blend. Put the batter in the pan and bake for one hour. Remove from the pan to a rack. Serve warm or cooled, as you like it.
Notes from Christine: the recipe does not specify the size of the bananas, and of course, banana sizes vary widely. I use 3 large bananas, or 4 small ones. This can mean varied liquid amounts, which can add to the length of the baking time. Just be sure to test the center with a toothpick to make sure it comes out clean.
Christine's Banana Nut Bread - EVEN NEWER - LOWER CARBIER THAN EVER!
Adapted from Fannie Farmer
3 large, ripe bananas, or 4 small ones, well mashed
2 large eggs
1/3 cup erythritol
3 TB xylitol
5 tiny scoops stevia
1 cups whole wheat pastry flour
1/4 cup almond meal
3 TB plain whey powder or milk powder
1/4 cup flax meal
1/4 cup soy protein
1 TB wheat germ
1 tsp salt
1 tsp baking soda
1/2 cup coarsely chopped walnuts
Preheat the oven to 350F and grease a loaf pan.
In a small bowl, measure all of the sweeteners and whisk to combine.
In a large bowl, mash the bananas with a fork and stir in the sweeteners, then whisk in the eggs.
Measure the flours, salt and baking soda into a medium sized bowl and whisk them to combine. Add the dry ingredients to the banana mix and stir well. Add the nuts and stir in well. Spoon batter into the loaf pan, and bake for about an hour, until a toothpick inserted in the center comes out clean. Run a butter knife around the edges of the pan to loosen the loaf, then cool on a rack. This is most delicious toasted, served with butter or cream cheese.
Notes from Christine: You may have a bunch of questions as to why I've given the substitutions I have. Why whole wheat pastry flour? Well, pastry flour is lower in gluten than regular flour, and more finely ground; therefore, it makes a less dense bread, which I consider desirable! This way you get the whole grains and the reduced carbohydrates, but without the heaviness. Why the flax meal? Flax meal is full of omega 3 fatty acids, which actively convert "bad" cholesterol into "good" cholesterol in your body. Here is a lovely way to sneak them into something yummy. Why the xylitol, erythrytol and stevia? As I have written in previous posts, stevia is a calorie-free, completely natural sweetener extracted from stevia leaves. However, it has a funky aftertaste. Therefore, it is best to mix it with another sweetener. Xylitol and erythritol are sugar alcohols, which the body metabolizes differently than sugar. They are way lower in calories, and metabolized 75% more slowly than cane sugar. They are very useful tools for diabetics or other sugar intolerant folks. I like those numbers! Plus, it is actually good for your teeth. However, erythritol is only abut 60% as sweet as sugar, and xylitol is extracted from birch wood.... So, ta-da! Mix them together!
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