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Tuesday, October 18, 2016

In the Baking Groove

Over the summer I had been saving/freezing very ripened bananas for when the weather cools down.
Well, wintry weather has arrived, and I like nothing better than to bake to keep myself warm and cozy, and eventually enjoy a homemade treat with some good hot tea.

This time I tweaked my banana bread recipe in hopes that Hubby would be able to enjoy a piece of "low carb" banana bread...well as low as I could make it.
To make it low carb, I used half of the flour called for in the recipe with almond meal, added 2/3 cups of roasted flax seeds*, and cut the sugar* by a 1/4 of a cup.  Hubby and I have not developed a taste for the fake sweeteners out there...yuck...they really upset our tummies!
While the bread was baking, the house smell divine and Hubby couldn't wait to taste it!

Success!  It turned out really moist and delicious!!!

Here's my revised Banana Bread recipe:
  • 1 cup all purpose flour
  • 1 cup Almond Meal (I get it from Trader Joe's)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter or shortening-room temperature (I used Canola Oil)
  • 3/4 brown sugar
  • 2 eggs
  • 1 cup mashed ripened bananans (I used 4)
  • 1 teaspoon vanilla extract
  • 1/3 cup cold brewed coffee (instead of the milk called for)
  • 1 teaspoon lemon juice or vinegar
  • 2/3 cups roasted flax seed (also from TJ's)
  • Optional: 1/2 cup chopped nuts (I do not like nuts in my banana bread)

Directions: 
Sift flour, baking soda and salt together.  Add Almond Meal and flax seeds to sifted ingredients and mix.  
In another mixing bowl , creamed together oil and sugar together until creamy.  Add coffee and lemon juice (or vinegar) and mix well.  Add the dry ingredients (in small portions) and blend well after each addition. 
Grease the bottom of a baking pan (I use a bundt pan), and pour batter in.  Bake in a 350 degree pre-heated oven for about 60-70 minutes, or until done (depending on your oven).  Remove from oven and let cool for about 20 minutes, and then remove from pan.

Bon Appetit!

*Baker's Note (Moi): I'm planning on cutting the sugar to 1/2 cup next time; and grind the flax seed.  I'll keep you posted.

3 comments:

  1. Looks and sounds wonderful! I can almost smell it! Thanks for sharing!

    ReplyDelete
  2. sounds good, next time try coconut sugar, we have been using that to replace sugars, especially brown sugar with it but the coconut sugar would be fine in this recipe, that is what our diet calls for, I have a recipe we follow for banana muffin tops, if I find it I will give you the link, if not I can write it out and send you an email

    ReplyDelete
  3. I love banana bread any time of the year - and the added flax seeds...so smart + healthy. I am your newest follower too...thanks so much for visiting Olivia! Love your blog.

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