Maybe it’s the transition to Suburbia but I am embracing my inner Betty Crocker. Adventures in cooking is a favorite, but Baking is new territory!
With a bunch of over ripening bananas staring me in the face I decided to do some searching. Lo & Behold … a Banana Bread Recipe with options and inspiration thanks to Running with Spoons!
Now keep this in mind….. this is not low carb, but no added sugar and is sweetened naturally. I’m a T1D (Type one Diabetic) I take chemicals in my coffee (and the occasional diet soda) but do not use them for cooking/baking. 🙂 In addition, I am also not afraid of carbs – we all need a balance of carbs, proteins and fats to fuel the bod. We have choices and you’ve heard me say this before – knowledge is power!!!!
FUN FACT: Did you know those brown spots on your bananas are actually a sign of an increase in antioxidants?! Vitamin levels decrease ever so slightly when your bananas ripen, but your friend Potassium stays loyal and true!!
Now, I tweaked this recipe a bit – added extra banana and I love walnuts (yay extra protein and good fats!), if I hadn’t run out of them I would have added my favorite source for a little extra protein and Omega 3s – Chia Seeds!!! Next time, next time….I’ll also try playing with different flour as well!
All in all – this Banana Bread came out just as expected. Lightly sweet, moist (side note: I hate that word), with the right amount of crunch from the walnuts. Now, please take note this is an APPROXIMATION, but if you are counting carbs this is approx 23-27g carbs & approx 3-4g of protein per slice (10-12 slices in a loaf)
Now I’m not only happy this came out tasty – I’ve got breakfast for the next week! What what!!! 🙂 Although this recipe does not use butter in the recipe, but if I’m feelin it I may add a shmear to a slice 😉
Tell Me: What are your go-to alternative sources for flour?
Stay Fit Stay Fly!
Jam of the Day: That’s What I Like – Bruno Mars