Posts Tagged ‘Banana nut bread’

Low Carb Banana Bread

July 24, 2011

A completly unrelated photo.

For most of this pregnancy I’ve been trying to keep my carb count and glycemic index low.  I figure that with a few pounds left over from Moxie and a strong family history of diabetes, the last thing I need is to go sugar crazy.  I am; however, plagued with an abundance of ripe bananas since the world’s cutest toddler will only eat them in exactly the right window of ripeness.  I came up with this version of a low carb banana nut bread by starting off here.  My version is basically doubled, but with more banana, more leavening, and less sweetener and oil.  It wasn’t very flavorful until fully cooled and was very slightly grainy.  Otherwise, I give it a thumbs up.

6 ripe bananas, mashed
3/4 cup agave nectar
3/4 cup olive oil
4 eggs
2 tsp kosher salt
1 tbs cinnamon
2 tsp ginger
1 tsp baking powder
1 tsp vanilla
3 1/2 cup chickpea flour
1 cup chopped pecans

Mash very ripe bananas in a bowl using a wooden spoon.  Stir in all remaining ingredients.  The batter will be pourable.  Distributed it into 2 prepared loaf pans.  Bake at 350F for approximately 35 minutes until a toothpick comes out clean.

Roughly figured on fitday.com (assuming 24 servings) I get
Calories: 188
Total carbs: 16g
Total protein: 5g
Total fat: 12 g

In regular banana nut bread
Calories: 216
Total carbs: 30g
Total protein: 3g
Total fat: 10g

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Moxie’s banana nut bread

May 15, 2011

I’m always poking bananas in the freezer since I buy huge amounts of them for Moxie.  Today I made a double batch of banana nut bread which Moxie is delighted with.  A single batch would be:

1 cup mashed ripe (almost rotting) bananas
1/3 cup butter (for the double batch I used 1/3 cup butter and 1/4 cup olive oil)
3/4 cup maple syrup (have used honey or agave before)
1 egg
1 tsp vanilla
2 tbs rum
3 tsp baking powder
.5 tsp soda
2 tsp salt (probably more)
1 tbs cinnamon
2 (plus a bit) cup whole wheat pastry flour
1 cup chopped pecans

I really just started my mixer and added, straight down the line. Added the extra bit of flour at the end so it was a nice pourable batter after I added the rum (which I just glugged in as an after thought) I made 4 dozen mini muffins and 1 loaf with the double batch. Poured out the batter into prepared pans, then baked the loaf for 35 minutes at 350, and 30 minutes at 300. The mini muffins I did 15 minutes at 350.