Tuesday, 9 April 2013

Banana Bread (Low Carb & Gluten Free)

This is one of the things I've missed most since creating low carb treats. The unfortunate thing is, they still aren't very low in carbohydrates. Well I guess you have to induldge in a treat every once in a while, and even if it is semi-healthy. The reason banana bread is so high in carbs is because of the bananas. Those dang bananas! I've heard of people replacing the banana with zuccini or pumpkin, but I've missed my banana bread, maybe I'll try a zuccini bread next time! I sadly could not find my loaf pan so I had to use a 9x9 brownie pan, making the slices longer and thinner. (Insert ending sentence here)

Makes approximately 6-12 slices (depending on what type of pan you use)

4 over ripe bananas, mashed
1/3 cup sucanat
1/4 cup coconut oil
3 eggs
1 tsp vanilla
1 cup coconut flour 
1 cup almond flour
dash of salt
1 tsp baking soda
1/4 - 1/2 tsp cinnamon (according to how much you like cinnamon)

Preheat oven to 325F. Grease a loaf or 9x9 pan and lightly dust it with coconut flour. In a small bowl, whisk all eggs together. In a large bowl, mix mashed bananas, sucanat, coconut oil and eggs. Add vanilla. In another bowl, whisk coconut flour, almond flour, salt, baking soda and cinnamon together. Fold the dry ingredients into the wet ingredients until completely combined. Pour batter into pan and smooth the top. Lumps from the coconut oil will form, don'r worry, it is normal. Put into the oven for 40-60 minutes or until knife comes out clean. Cut and serve with butter.

Adapted from an Eat Life Whole blog recipe

Nutritional info (per one slice)

Calories: 224
Total Fat: 13g
Sat. Fat: 6 . 3g
Monounsaturated Fat: 0 . 8g
Polyunsaturated Fat: 0 . 6
Cholesterol: 46 . 5mg
Sodium: 101 . 4mg
Carbs: 21g 
Fibre: 5 . 4g
Net. Carbs: 15 . 6g
Sugar: 10g
Protein: 6g