Thursday, October 29, 2009
Low Carb Banana Bread, Gluten Free with Coconut Flour
This is a simple recipe for banana bread. If you like less sweet banana breads, you can reduce the erythritol to 2 Tablespoons. Yes bananas have carbs, maybe about 60 carbs in two large bananas. But this bread made about 12 - 16 servings so it only contains 4 - 7 effective carbs a slice. Also, coconut flour has a lot of great fiber, which helps to lower that count.
TIP - when cooking with stevia, always make sure you are using exact amounts and a good tasting stevia. Check out my post about it.
ECC= effective carb count (carbs minus fiber)
carbs for bread with walnuts: for 1/12th slice= 6.5 ECC, for 1/16th slice =4.8 ECC
2 mashed very ripe bananas
1/4 cup melted butter, or coconut oil
6 organic fresh eggs
2 TBLS raw organic milk or coconut milk
1/4 cup erythritol or 2 Tablespoons agave or honey
1/2 cup coconut flour, sifted
1/2 tsp of NuNaturals Stevia or 1/4 tsp perfectly even measurement Sweetleaf Stevia
1 tsp baking powder
1/2 tsp sea salt
1/2 cup walnuts or pecans, chopped
1 tsp vanilla
1/8 tsp or small pinch of nutmeg
Combine eggs, butter/oil, banana, milk, and agave nectar. Sift coconut flour, stevia and baking powder and salt into mixture, blending until the flour is well mixed (banana will be lumpy). Add vanilla & nutmeg. Mix in nuts. Pour into a greased loaf pan (use your judgment- mine is approx. 9 x 5). Bake at 350 degrees for about 45 minutes or until the middle does not jiggle when shaken and a toothpick inserted comes out clean. Mine came out a lovely golden light brown.