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
Not The Knowing One 