We had a discussion about banana bread at work the other day. Mainly it centered on the concept that you can replace the eggs in a banana bread recipe with applesauce. My point was that you’re taking the ONE ingredient in the whole thing that isn’t sugar, and replacing it with more sugar. Bleah.
But since then, I was jonesing for banana bread. So this is what I came up with.
2 ripe bananas, mashed
1/2 stick butter (1/4 cup), softened
1/2 cup coconut flour
1/4 cup almond flour
1/3 cup Splenda
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp xanthan gum
1 tsp vanilla extract
Mix the bejeezus out of it all, then put it into cupcake papers. This made 8 muffins; you could double the recipe for either 16 muffins or a loaf. Bake at 350° for 35 minutes (muffins) or 1 hour (loaf) or until a toothpick comes out clean.
These came out great. I described them to Scott as “like so much Aperture Science cake — delicious and moist.”
They’re not low-carb (How could they be, with bananas?) but they’re moderate carb:
Per muffin (8)
– fiber: 4g
Now I’m trying to come up with other fruit/vegetable matter that could be a good muffin base, since these had the squishy moistness that’s missing in so many gluten-free baked goods. Scott suggested avocado, which … hmm. Seems a bit weird. Certainly canned pumpkin with some pumpkin pie spice might work. What other lower-carb fruits or veggies could be made into muffin or loaf form?