Utterly Guilt-Free Banana Bread
January 10, 2011 - Linda Grasso
Catherine Black's sugarless, vegan, gluten-free, Banana Bread
This recipe has been shared by actress Catherine Black. Here's what she has to say about it, followed by her clever and delicious recipe:
I strive to make healthy, gluten-free, sugar free food that is decadent and delicious. I had no idea what I had stumbled upon when I first made this completely guilt-free and nutritious vegan, sugar free, gluten free, GEM! I use quinoa flour, coconut oil and coconut sugar. I originally made this Banana Bread with egg and butter, because I am strong believer that butter is an essential cooking ingredient, and I love eggs, and was quite happy with the results.
Quinoa has been a long time favorite grain of mine, and the flour is fluffy and flavorful to bake with. Quinoa, by the way, contains eight grams of protein, is rich in vitamins, minerals, antioxidants and phytonutrients. Coconut, meantime, is highly nutritious and adds a buttery consitancy without any guilt. I found Coconut sugar (naturally low on the Glycemic Index (GI), improving glucose and lipid levels in people with both type 1 and type 2 diabetes) and I was a happy camper. Elissa Goodman (Integrative Nutritionist and SheSez contributor) asked me to try making a vegan version. Much to my surprise, this recipe is actually 100% better vegan! Who knew? I know it sounds strange and hard to believe, but seriously, this Banana Bread is the best I've ever tasted. Healthy, every once and awhile, can actually taste better!
4-5 ripe bananas
1 “egg” replacer
1-1/2 cup Quinoa flour
1/2- cup Coconut Sugar (use anywhere between ¼- ¾ cup sugar to taste)
1 tsp baking soda
1 tsp Aluminum Free baking powder
1/4 tsp sea salt
1/4-cup Refined Organic Coconut Oil
Optional: grain sweetened chocolate chips and nuts (almond, walnut or pecan pieces)
Mix coconut sugar, coconut oil and egg replacer together. Then add Quinoa flour to wet ingredients and mix well (it will seem clumpy and dry) Add the rest of the ingredients and mix with an electric mixer.
Grease a 9x5 inch loaf pan with coconut oil and sprinkle with almond meal to prevent banana bread from sticking. Bake at 350 degree for 45 minutes.
I use Ener-G Egg Replacer, Ancient Harvest Brand Organic Quinoa Flour (it is just ground quinoa!) and Spectrum Refined Organic Coconut Oil.
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