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Sunday, May 16, 2010

REAL BANANA LOAF


REAL BANANA LOAF
This loaf is as good as any high-carb banana loaf. Substituting half the Vital Oat Ultimate Bake Mix with Carbalose flour from Netrition.com results in a loaf that is very difficult to tell apart from the real thing. Using only my bake mix is lovely too – a bit more moist and slightly less like the real thing in taste and texture.

1/2 cup boiling water (125 mL)
1/4 cup raisins, OR chopped dates (50 mL)
1 medium banana, mashed
2 eggs
1/2 cup butter, softened (125 mL)
1/3 cup SPLENDA® Granular (75 mL)
1/3 cup granulated erythritol (75 mL)
1 tbsp Da Vinci® Sugar Free (15 mL)
Banana Syrup (optional)
1 2/3 cup Vital Oat Ultimate Bake Mix (400 mL)
1 tsp baking powder (5 mL)
3/4 tsp baking soda (3 mL)

Prepare loaf pan: Spray a 9 x 5 x 3-inch (2 L) loaf pan with nonstick cooking spray. Line with wax paper and spray wax paper as well. Otherwise use tin foil.

In cereal bowl, pour boiling water and stir in raisins or chopped dates. Let sit for 10 minutes. Drain.

In food processor, process mashed banana, eggs, butter, SPLENDA® Granular, erythritol and Da Vinci® Sugar Free Banana Syrup (if using).

In medium bowl, combine Vital Oat Ultimate Bake Mix, baking powder and baking soda. Add to food processor; process. Stir raisins or dates into mixture. Spread in prepared loaf pan, smoothing top, and bake in 375°F (190°C) oven 35 to 40 minutes, or until a knife inserted comes out clean. Cover lightly with foil during last 15 minutes of baking.

Nutritional Analysis: 18 servings, 1 serving: Raisins/Dates
104.1/103.0 calories; 3.9/3.8 g protein; 7.1/7.1 g fat; 6.0/5.7 g carbs
Without raisins or dates:
96.6 calories; 3.8 g protein; 7.0 g fat; 4.2 g carbs

Helpful Hints: Low-carb baking often sticks to old, nonstick baking pans. The above method prevents that. First spraying the pan with nonstick cooking spray helps the wax paper to adhere to the sides of the loaf pan and cuts down on the likelihood of the wax paper sticking into the batter. Foil works better but the loaf can get a little darker in color, especially around the edges, so cover lightly with foil during last 15 minutes of baking. I frosted my banana loaf with a cream cheese frosting but it is really not necessary.

Vital Whole Wheat Ultimate Bake Mix may be used instead (use whole wheat pastry flour in place of oat flour).

4 comments:

Julie said...

This bread is delicious! I didn't have any store-bought oat flour for the bake mix so I ground my own oats. It worked like a charm. I've been disappointed with SO many recipes for low carb baked goods, but this one does not disappoint! Thank you, Jennifer!

Jennifer said...

Wow, you are welcome, Julie. I hope you can find more lovely recipes on my website. I like my desserts to taste like the real thing so I have fairly high standards.

Janet said...

I just made this bread and it is just like high carb bread! I didn't have the vital oat flour mixture but I do keep a large container of your other baking mixes pre-mixed so it's real handy.
I didn't add the raisins so my batter seemed a bit heavy. I added a bit more Davinci banana syrup to compensate. The bread is moist and good. Thank you Jennifer for another great recipe!!

Jennifer said...

That's great, Janet. I also have a banana bread in the new gluten-free cookbook and people like that one too. :) Thank you for sharing and also your clever tweaks.