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Author Topic: Banana Bread  (Read 2049 times)

Graindead

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Banana Bread
« on: November 05, 2013, 02:16:09 PM »
This is quite tasty. We make them in a large muffin tin. I believe it makes 8 muffins. It's hard to believe your not cheating. I wrap them individually in plastic wrap and freeze them in a ziplock. Pull one out as I get the urge for a treat, but usually cut it in half and then into slices. Hit it with the micro for a few seconds, then some butter. I tend to eat less in one sitting and still enjoy the moment!

Paleo Banana Bread
Prep time: 10 mins
Cook time: 60 mins
Total time:1 hour 10 mins
Serves: 8
IngredientsInstructions
  • Preheat your oven to 350 degrees fahrenheit
  • Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
  • Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
  • Grease a 9x5 glass (see notes) loaf pan with a fat of your choice (I used grass-fed butter). If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist
  • Pour in your batter and spread it evenly throughout
  • Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
  • Remove from oven and flip your bread out onto a cooling rack
  • Slice and serve
Variations
  • Cranberry Orange - Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
  • Chocolate Blueberry - Add 1 cup of fresh blueberries and 1/2 cup of cocoa powder
  • Pumpkin Pecan - Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces
Notes: If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 mins and normal size muffins 30-35 minutes.
Credit where due: From civilizedcavemancooking.com
« Last Edit: November 05, 2013, 02:19:32 PM by Graindead »

Bob Niland (Boundless)

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Re: Banana Bread
« Reply #1 on: November 05, 2013, 06:08:16 PM »
> It's hard to believe you're not cheating.

Well, you are, on net carbs.

I calculate the net carb load of one of these muffins at over 22 grams, which is 7 grams over the WB entire-meal/six-hour limit, if that's all you eat, which it's apt not to be.

These muffins are surely wheat free, and free of multiple other common food hazards, but they aren't as low carb as many here would target. The problem is the banana, which is 12.5 grams per muffin all by itself.

HungryinTN

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Re: Banana Bread
« Reply #2 on: November 05, 2013, 06:42:26 PM »
Maybe the solution is to just eat half a muffin?   :)

Bob Niland (Boundless)

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Re: Banana Bread
« Reply #3 on: November 05, 2013, 06:53:12 PM »
> Maybe the solution is to just eat half a muffin?

Betcha can't eat just one half  ;)

You could also make them smaller, but I'll bet the Chocolate Blueberry variation comes in on or below target for net carbs, and that would be my choice (and probably why blueberry and choc are 2 of the flavors of Wheat Free Market Foods muffin pre-mixes, and banana is not).

It is possible to make banana-flavored very low carb stuff. Quest Nutrition does, for example. But working with whole bananas is challenging from a carb standpoint.

Graindead

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Re: Banana Bread
« Reply #4 on: November 06, 2013, 10:58:36 AM »
Maybe the solution is to just eat half a muffin?   :)

Actually I do slice them in half. I'll take the half and cut it into slices and put the other half away. I may eat one muffin over the course of a week.  My daily carb load is very low- I'm in pretty good shape having a half occasionally.
Thanks for the heads up Boundless.
« Last Edit: November 06, 2013, 11:06:09 AM by Graindead »

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Re: Banana Bread
« Reply #4 on: November 06, 2013, 10:58:36 AM »

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