Woke up this morning to a bright sunny day. What a great day! I’ll get some errands done and enjoy some sunshine. Then I really woke up. The temperature is dangerously cold here in Chicago, yet again. High of 10 degrees, although we will be lucky if it hits that. I decided that we are not going anywhere! Last week I declared it to be a make-do week, only picking up essentials that we were out of. That make-do week is going to continue thru this week. I do need to spend a few dollars and pick up some essentials (sea salt, pan spray, flour, one kind of protein/meat, and of course spinach) to be able to make it thru the week. We have been clearing out the fridge and freezer, though. It has allowed me to be more creative! For instance, this morning I mixed some leftover couscous into a few eggs and made a yummy omelette with chopped chicken and cheese. Healthy carbs, and lots of protein! Just wish I had more spinach to add in there, as well…
Because it is make-do week, and I have half a freezer full of bananas (they get brown, I toss them in the freezer for baking or smoothies) I decided to make Mini Me some banana bread. I adapted this recipe from SimplyRecipes.com. When I say adapted, I had to sub most of the ingredients because of allergies, nutrition, or I didn’t have what they called for. I guess you could say, it is highly adapted.
Allergy-Free Banana Bread
3 very ripe bananas, peeled
1/3 cup unsweetened applesauce
¼ cup truvia baking blend
1 gelatin egg (see directions here)
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1/2 cup of all-purpose flour
½ cup wheat flour
½ cup cup oat flour
Preheat the oven to 350°, and either line a medium loaf pan with parchment or spray with baking spray.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the applesauce into the mashed bananas.
Mix in the baking soda and salt. Stir in the Truvia, gelatin egg, and vanilla extract. Mix in the oat and all purpose flours.
Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°, or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)
If you want to double the recipe like I did, you can bake in a fluted tube pan for an 1hr 10 min
Not only does this recipe come out very tasty, it is also reasonably healthy!! Very low sugar, lots of fruits. One loaf makes 10-11 servings, one fluted shaped cake makes 20-22 servings.
Nutritional information (22 servings): 89 cal/0g fat/19g carbs/3g protein