I'm trying real hard to create new habits for a healthier life. It's not easy, bad habits die hard, right? One habit (and favorite) is baking banana bread with all those uneaten ripe bananas. I posted my family recipe of homemade banana bread here. But after losing 40 pounds these past 5 months, I simply cannot go back to the old way.
So this week after having two on-the-verge-of-rotting bananas, I decided to try my hand at updating the good ol' banana bread recipe to something a little more healthy. It was surprisingly delicious!! So here it goes...
LOW-CARB LOW-SUGAR BANANA BREAD
Made with Almond Flour
4 TBS. Butter, softened
1/2 cup granulated Splenda
4 TBS. Unsweetened Applesauce
1 tsp. Vanilla
Dash of Nutmeg
Dash of Salt
2 ripe Bananas, smashed
1 1/4 cup Almond Flour
1/4 to 1/2 cup Coconut Flour (used sparingly - see note)
3 tsp. Baking Powder
Pre-heat oven to 325°. Cream together butter and sugar. Add to mixture: applesauce, egg,
vanilla, nutmeg and salt. Mix until creamy. Add smashed bananas. Mix in baking powder,
almond flour and coconut flour (see note). Bake in a greased loaf pan for 45 minutes or until center is
NOTE ABOUT THE FLOUR: Coconut Flour is VERY absorbent. If used carelessly, it will suck every last drop of moisture from the dough. Almond Flour on the other hand, needs a little help with being absorbent, hence the addition of a little coconut flour. I suggest mixing the almond flour and baking powder first, then slowly add the coconut flour to get the desired consistency which should be like a thick cake batter or muffin mix.
The bread came out half the thickness from the original and the consistency/texture was *slightly* different but the overall taste and satisfaction was A+. Good Luck!