Lower Carb, Higher Moisture Banana Loaf |
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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 12 |
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My stepdad (a Type 2 diabetic) has a massive sweet tooth when it comes to fruit - especially bananas. Banana bread is one of his favourite snacks, but traditional sugar-free recipes can be so dry that it's not worth it to him to bother. Read more . This recipe combines Splenda, honey and Demerara sugar with roasted bananas and ricotta for a ton of moisture, while low-carb chickpea and almond flours help balance the carb load in the batter. This freezes really well, even pre-sliced and wrapped in plastic for lunches! Ingredients:
6 medium, over-ripe bananas, broken into chunks (not mashed) |
1 cup flour |
1/2 cup whole wheat flour |
1/4 cup almond flour (ground almonds) |
1/4 cup chickpea flour |
1/4 cup wheat germ |
2 tbsp ground flaxseed |
1/2 tbsp cinnamon |
1 tsp baking soda |
pinch salt |
1/4 cup unsalted butter, softened |
1/4 cup canola oil |
2 tbsp low-fat ricotta cheese |
1/3 cup splenda granular (sucralose) |
1/4 cup honey |
1/4 cup demerara sugar |
2 eggs |
1 tbsp vanilla |
Directions:
1. Preheat oven to 400F, grease a baking dish.
2. Place banana chunks in one layer in the dish and roast 25 minutes. Mash with a fork and set aside.
3. Reduce oven to 350F and grease a 9x5 loaf pan.
4. In a medium bowl, whisk together flours, wheat germ, flaxseed, cinnamon, baking soda and salt. Set aside.
5. In a large bowl, beat together butter, oil, ricotta, Splenda, honey and Demerara sugar until well blended.
6. Add eggs and vanilla, beating well, then add the mashed bananas and stir in.
7. Add the flour mixture and stir just to combine.
8. Pour into the loaf pan and smooth the top.
9. Bake for 65 minutes, until it tests done.
10. Cool in the pan for 25 minutes before unmoulding onto a rack.
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