Fall is in the air and baking is everywhere
Hi Everyone! Hope you are all well and enjoying the brisk morning air and cooler days. I really don't know why but Fall seems inspire baking in all of us (or so it seems from bloggers I enjoy following). I usually don't need much inspiration (simply because I love to eat what I make) but time does not always permit. However, I hate to throw good food away and my poor bananas were turning brown quickly! What's a girl to do but make banana bread :-) It just happens to be a family favorite and a healthy filling snack I can send in the kids lunch too. I love serving this bread to my family since its packed with Super Foods and is high in protein! Hope your family loves it as much as mine.
*NOTE: I typically take a "faster-is-better" approach to baking. Not always does it produce better results necessarily, its just "better" because I get it done faster and can move on to more important things. You will find I don't take the time to whisk egg white separately or sift the flour, for example. I do the least amount to create the best results if that makes sense. If I didn't approach baking this way, I simply would NEVER have the time. Hopefully some of you can relate and appreciate my "short-cuts". It really does save a lot of time!
Recently, we have made some huge changes to our diet (yes-overdue changes) including eliminating wheat, any non-gmo foods (finding organic corn tortillas is a challenge to say the least and we HAVE to have our Mexican food), and much more. I was already cutting way back on the whole wheat flour in recipes but now am learning to bake without any at all. Removing the gluten, that acts as the "glue", out of breads, cakes, or muffins, makes for a crumbly mess if you don't find a substitute. Thankfully, there are lots of great options that don't alter the taste much at all. Chia seeds are excellent and ground flax (this can make a bold taste change if your not used to the taste) are amazing Super Foods and work wonderful at creating a "gluten" in baked goods. The flax does add a wheaty, earthy, nutty flavor but my family is used to it since I've added this for years. This sugar free, gluten free bread recipe turned out so well that I really wanted to share it with you all. Please share on social media if you enjoy. Thanks!
High Protein Sugar Free Banana Nut Bread
If possible, have all ingredients at room temp. Preheat oven to 350 and position rack in center of oven. Grease a loaf pan.
I mix all my ingredients in a Ninja but you can use any mixer or blender.
Blend till smooth:
4 Rip bananas (I chop them into chunks directly into Ninja)
Add & Blend:
4 eggs
2 Tablespoons Chia Seeds
1/2 Teaspoon Stevia Select Vanilla Stevia or 2 Teaspoons vanilla extract
Now Add till blended:
1 cube butter softened or melted (*May substitute Coconut Oil or preferred oil)
Add the rest of these ingredients:
2 C. Brown Rice Flour
1/2 C Ground Flax Seeds (let these sit in 1/4 C. boiling water for 5 min. before adding to rest of mixture. This is what is creating the gluten effect to make the bread hold together better)
1 1/2 teaspoons salt
1/2  Teaspoon baking Powder
1 Teaspoon baking soda
Be sure to dump all the flour and mix them a bit. This is especially important for the stevia to mix well and not get any super sweet bites)
1 Cup Walnuts (eliminate for allergies or sub sunflower seeds)
After you have scraped the sides with a spatula and can see everything is well blended, put batter in your greased loaf pan. Bake in the hot oven for 65 minutes or until toothpick inserted in center comes out clean.
 
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