This is a little high in fat, but it is heart healthy fat. There is no wheat or gluten in it. I made it this time with sugar-free maple syrup, the original recipe called for agave syrup which I have read is about the same as high fructose corn syrup when it its your system. If you are not a fan of artificial sweeteners, i would say use honey or agave..at least they are natural.
I am thinking next recipe I may try substituting some apple sauce for part of the oil, which would reduce the fat and calories a little and maybe the need for sweetener. The reduction of sweetener will be the third version. I try to only change one thing at a time so i know what effect it has on the final product.
Ok..enough rambling - get to the recipe already, huh?
Makes 2 loaves, 9X5 loaf pans, spray liberally with oil, mine both stuck to the bottom.
preheat oven to 350 degrees F.
Mix together in a large bowl:
1 1/3 c sugar-free maple syrup
1c olive oil
4 large eggs
6 medium very ripe bananas (about 7-7 7/8 inch long), mashed
2 tsp vanilla extract
In a seperate bowl whisk together:
3 1/2 c chickpea flour (bob's red mill makes the one i have)
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
add the dry ingredients to the wet and combine well. Pour into oiled pans and bake until toothpick comes out clean from center. i baked them about an hour. I started with 45 minutes, then an aditional 10, then an aditional 5..they were still very moist and cake-like, so maybe a fw more minutes would have made them hold together better.
per loaf:
calories 2349
carbohydrates 253.33g
fat 137.1g
protein 59g
fiber 44g
I divided it into 8 slices to fit my breakfast carbohydrate amount:
per slice (8 slices)
calories 293
carbohydrates 31.66g
fat 17.13g
protein 7.37g
fiber 5.5g
I have this on the way to work with a whey shake ;) mmm tasty! Everyone who has tried it likes it, including the kids.
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