Sunday, November 1, 2009
A GF/No Sugar Added Banana Nut Tea Bread
I don't know about you, but I've always got some bananas in an overripe state on my counter. Today I had three, which meant it was time to make Banana Nut Bread!
My friend Carly Harvey posted this on her blog, and I've tried it a couple of times as written, except I use my favorite "GF Bisquick," AKA Pamela's Baking and Pancacke Mix.
I also haven't tried to make it since I've had to cut back significantly and seriously on sugar and white carbs this summer.
So I spent a little time working with this, and I've adapted it for a GF/No added Sugar diet. One loaf makes about 8-10 slices. Note: While the sugar in this is natural sugar (from bananas) and from Splenda products, THERE ARE CARBS in here, folks. A lot of carbs. But they're good, fiber-filled carbs in this adaptation, not just empty white calories (and oh Lord, I do love empty white calories). I would say the fiber count in a slice of this is about 10 grams or so, with all that flax and all. So small slices, people. Small slices.
Here it is, for your holiday baking.
Carly Harvey's Meme’s Banana Bread, adapted to GF/No Sugar Added
Preheat oven to 350 degrees. Grease a loaf pan.
1 1/2 cup mashed ripe bananas (about 3 bananas)_
2 cups Pamela's Baking Mix
1/3 cup ground flax seeds (I buy them ground and refrigerate them)
1/2 cup Splenda and 1/4 cup brown-sugar Splenda (or if you're not SF, use one cup sugar)
1/3 cup vegetable oil
1 tsp vanilla
3 eggs (or equivalent egg substitute if you like. I have great free-range eggs, so I use eggs).
1/2 cup chopped nuts (I used hazelnuts).
Beat all ingredients vigorously for 30 seconds. Bake 55-65 minutes.
Much love, and isn't that kid cute? I mean...you all know what banana nut bread looks like, right?