Banana Walnut Bread (GF)

BANANA WALNUT BREAD

Real, moist banana bread, dark in color – good carbs!  In the tropics, the animals and the birds all love bananas, even my adopted doggie, Smiley.   I used a few raisins instead of walnuts for this bread in the photo because I am usually in weight maintenance mode although I could stand to lose some weight again.  You might see some more strict dieting lower carb options on my blog for a while.    Sorry about the quality of the second photo.  It was in my kitchen late at night and the lighting was poor.  The loaf keeps its height and does not sink.  I'm beginning to notice that with the new and improved Splendid Gluten-Free Bake Mix that there is little to no sinking with the baking.  I need to verify this but it seems that way.

¹/₂  cup butter

2 bananas, mashed

³/₄  tsp EZ-Sweetz to equal ³/₄  cup sugar

¹/₄  cup granulated erythritol

2 eggs

1 tsp vanilla extract

2 cups Gluten-Free Bake Mix

2 tsp baking powder

1 tsp baking soda                

¹/₄  tsp salt

¹/₂  cup sugar-free chocolate chips, OR walnuts

Preheat oven to 350°F. In food processor, process butter, mashed bananas, EZ-Sweetz, erythritol, eggs and vanilla extract.  In medium bowl, combine Gluten-free Bake Mix, baking powder, baking soda and salt.  Add to egg mixture and process until batter thickens up.  Stir in sugar-free chocolate chips, OR walnuts.

Line an 8 x 4 x 3-inch loaf pan with parchment paper (or aluminum foil, unless the pan is really new and nonstick).  Spray with nonstick cooking spray. Pour batter into pan.  Bake approximately 50 minutes to 1 hour, covering loaf lightly with sheet of foil during the last 25 minutes. Test loaf with a dinner knife and if it comes out clean, loaf is done.  Allow loaf to cool a few minutes and pick up the parchment paper and set it down on a cake rack. Gently remove paper from sides of the loaf.  If not using parchment paper or foil, allow the loaf to cool in pan about 10 minutes on cake rack and then remove. Allow loaf to cool completely before slicing with a sharp bread knife.  Refrigerate or freeze leftovers after a day.

Helpful Hints:  Low-carb baking often sticks to the baking pan.  Lining the pan with foil or wax paper and spraying with nonstick cooking spray will ensure the bread comes out easily.  Allow the bread to cool completely before slicing with a sharp bread knife.  Refrigerate or freeze leftovers after a day.  If you are in weight maintenance mode, raisins may be used instead of walnuts, or use half the amount of raisins and snip them in half with a kitchen scissors. Even sugar free chocolate chips may be used. It is easy to slice super-thin slices of low-carb loaves (fewer carbs and calories!) after they have been refrigerated and thoroughly chilled.  The bake mix used only 1/2 tsp xanthan gum - successful in this recipe to reduce it from 3/4 tsp.  No frosting is required - this is a very tasty loaf!  It tastes like the real thing.

Yield:  18 servings

1 serv: choc. chips/walnuts

143.5/143.2 calories

3.1/3.7 g protein

10.9/11.7 g fat

0.2/0.4 g fiber

5.7/5.7 g net carbs