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fatfreebananaloaf1

The big colorful “FAT-FREE” sign on a product label rarely convinces me to purchase. This label usually means the product is full of sugars and artificial additives to make up for the lack of natural flavor. In this case, however, after several baking experiments and lots of taste-testing to get it right, I have finally come up with a recipe for a banana loaf that is delicious and moist, and can also carry the labels fat-free, sugar-free, diary-free, and gluten-free with integrity and dignity. It’s not crumbly or cakey, and it holds together like a real loaf. It can even be toasted. It’s gratifying to finally achieve a result I’ve been striving towards for quite some time.

The closest thing to “bread” that goes anywhere near my stomach, this loaf disappears pretty quickly when it’s made at my house. I’ve eaten it plain, also spread with peanut butter or honey, sometimes with mashed bananas or avocados, and even toasted to go with my eggs. Many people who try it in my kitchen have no idea this loaf contains none of the usual suspects, and when I tell people I make “bread” without flour, butter, yeast, oils, or sugar, they often question how it’s possible to make food with no ingredients. Eating healthy wholesome foods is not only possible, it’s actually much easier than you would think. If true “fat-free food” is your thing, you might wanna check out this Fat-Free Banana Loaf.

Fat-Free Banana Loaf Recipe:

2 organic eggs
5 ripe bananas
1 cup water
1.5 cups banana flour
1 tsp baking power
1/4 tsp baking soda
pinch salt

In the blender, place the two eggs and blend until light and creamy. Add the bananas one at a time and continue to blend until the mixture is smooth. Gradually add the water until it is thoroughly blended in.

Still in the blender, add the flour and baking powder and soda, along with the salt and blend until smooth. You might need to scrape down the sides with a spatula to get all the ingredients incorporated into the mixture.

Pour the mixture into a greased loaf pan and bake at a moderate temperature for 25-35 minutes. It’s done when a wooden skewer comes out clean. Leave the loaf in the pan to cool for about 10-15 minutes before turning out to cool.

Serve warm or cold with the spreading of your choice. This loaf can be toasted after it has cooled.

Buen Provecho!

Keep an eye out for the release of my cookbook: Going Bananas: 101 Things You Didn’t Know A Banana Could Be – coming soon to amazon.com. If you’re interested in COOKING WORKSHOPS, get in touch!

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