It looks like banana bread, it tastes like banana bread... but there's no bananas... it's low carb, gluten free, sugar free and amazingly delicious!
**UPDATE 03/07/2015
I remade this delicious recipe with 1 cup of almond flour and 1/2 cup of oat fibre (NOTE THIS IS NOT THE SAME AS OAT FLOUR) in place of the 2 cups of almond flour. I was trying to get the bread to taste a little more cakey in texture and a little lighter on the calorie load from the nut flour. Oat fibre is an amazing "free filler" as it is basically nothing... no carbs, no fat. It acts like coconut flour in the sense that it absorbs quite a lot of moisture for its own weight.
**UPDATE 03/07/2015
I remade this delicious recipe with 1 cup of almond flour and 1/2 cup of oat fibre (NOTE THIS IS NOT THE SAME AS OAT FLOUR) in place of the 2 cups of almond flour. I was trying to get the bread to taste a little more cakey in texture and a little lighter on the calorie load from the nut flour. Oat fibre is an amazing "free filler" as it is basically nothing... no carbs, no fat. It acts like coconut flour in the sense that it absorbs quite a lot of moisture for its own weight.
Mix the dry ingredients and then add the eggs, liquids, flavorings and chia mix. Make sure its all mixed well together. pour into a greased loaf pan, I line mine with parchment so it's easy to pull put of the pan.
Something I completely gave up eating when switching to THM was bananas. They are one of the highest sugar content fruit in the world and they are just not weight loss friendly. They are ok to have a half a banana on rare ocassions when you're at goal weight, but I found that even if I made an E friendly banan bread and just had a small piece, the banana content, even though small, made me retain water and feel very bloated. It's just too much of a blood sugar spike for me. So, I haven't indulged in a piece of banana bread hot from the oven with a pat of butter on it in almost two years. Then this recipe found me... it's from Carolyn at www.alldayidreamaboutfood.com She is the genius behind a few recipes that we absolutely adore and I will post about at some point. With this recipe, she hit the jackpot... in our opinion. My husband had three slices last night... I didn't even know he missed banana bread that much, I don't think he realized either. The magic inside this bread is chia seed. When you grind it up and soak it with water, it becomes the consistency of mashed bananas, and coincidentally, gives the bread it's trademark speckled look from the bananas going brown as they cook. Add some banana extract and low carb baking ingredients, and VOILA! Start by grinding chia seed in a coffee grinder to get a fine powder. It almost doubles in volume when you do this so be sure to measure it after grinding not before. Add water, it will absorb quickly, and come together kind of like playdoh. add enough water that it ends up being the consistency of mashed bananas.
Bake for 70-75 minutes and then when it cools (if you can wait that long), frost it with thhe caramel cream cheese frosting... I never liked frosting on my banana bread until now - definitely try this frosting! I have enough frosting for two loaves by the way. Seriously, you will not even miss your old banana filled, blood sugar spiking loaf of bread once you have a slice of this one!
Next time I make this (which will be soon if we keep inhaling it), I am going to try using a mixture of oat fibre and almond flour, to cut down on the almond flour since it's so expensive. But it's definitely perfect as is! Trim Healthy Mamas, this one is an S