Tuesday, March 10, 2015
New: Sugar-Free Banana Bread
Even after I have created a new recipe and found it delicious, I continue to tweak it; I work on lowering the carbohydrates and raising the deliciousness. And frankly, sometimes I lose confidence in ingredients that I was fond of; soy - not so thrilled with how it's raised. These days, I'm pretty excited about working with coconut flour. It is low in carbs, very high in fiber and protein, and has a fine crumb and a lovely sweet base flavor, perfect for cakes and cookies. However, all that fiber tends to suck up the liquid, and creates a strong drying effect. This is where a fruit quick bread is the perfect pairing; the moisture in the fruit binds with the coconut fiber. This, plus the addition of almond meal and additional eggs creates a moist, flavorful loaf. In this case, the new formula is so much more delicious than the old, I decided to do a new posting. One word of warning: the lower the wheat content, the lower the gluten. The lower the gluten, the lower the crown. This recipe is completely delicious, but it has a lower profile than you might be used to!
4 small, very ripe bananas, or 3 large, mashed
3 large eggs
1/3 cup erythritol
2 TB xylitol
1/4 tsp stevia extract powder
1 TB coconut palm sugar (optional, but delicious - for flavor)
1 tsp pure vanilla extract
2/3 cup xylitol or Swerve
1 TB coconut palm sugar
1/4-1/2 tsp stevia extract powder
1/2 cup whole wheat pastry flour
1/2 cup coconut flour
1/4 cup almond meal
2 TB flax meal
1 tsp salt
1 tsp baking soda
1/2 cup walnuts, broken into medium pieces
1. Preheat oven to 350 F. Grease loaf pan. (Gotta love spray-on coconut oil!)
2. Combine mashed bananas, eggs, sweeteners and vanilla in a large bowl and stir well to combine.
3. In a medium bowl, combine flours, salt and leavening. Whisk to combine, carefully breaking up any lumps of meal or flour. (Coconut flour does have a tendency to lump.)
4. Stir flour mixture into banana mixture. Stir until all lumps and dry spots are well incorporated.
5. Stir in walnuts until well distributed.
6. Scoop batter into greased loaf pan and smooth top.
7. Place pan on middle rack of preheated oven. Bake until toothpick inserted in center comes out clean, around 50 minutes to 1 hour.
8. Cool on rack until cool enough to tip out of pan. Cool completely on rack out of pan.