Best-loved Baking Recipe in Low-Carbing Among Friends, Vol-1

This recipe has probably been made the most and enjoyed the most of all my baking and dessert recipes from Low-Carbing Among Friends, Volume 1 from the tremendous feedback I have received (that was fun!!).  

I made the banana loaf again the other day for the photo for the booklet and added dark mini chocolate chips.  It was moist and delicious.  People have also made muffins using this recipe.   I had two going in the oven that were put in at different times and I opened the oven door too often (putting foil on top and checking the other loaf).  The reason I had two going is quite comical.  I was tired from working all day and decided to make the loaf.  Anyway, I completely forgot to add the butter and I had just put the loaf in the oven.  I quickly took it out and stirred in half the amount of melted butter required (it turned out great, but the top of the loaf was a little more craggy.  At any rate, not sure at that moment in time how it would turn out, I quickly made another and put it in the oven alongside the first loaf. lol  That's the story.  So, it is quite possible to save calories and use half the amount of butter called for in the recipe.)  Chocolate chips (my favorite) or nuts work best in this loaf.

Real, moist banana bread, dark in color – good carbs!  In the tropics, the animals and the birds all love bananas, even my adopted doggie, Smiley.   I used a few raisins instead of walnuts for this bread in the photo because I am usually in weight maintenance mode although I could stand to lose some weight again.  You might see some more strict dieting lower carb options on my blog for a while.    Sorry about the quality of the second photo.  It was in my kitchen late at night and the lighting was poor.  The loaf keeps its height and does not sink.  I'm beginning to notice that with the new and improved Splendid Gluten-Free Bake Mix that there is little to no sinking with the baking.  I need to verify this but it seems that way.

1/2  cup butter
2 bananas, mashed
3/4  tsp EZ-Sweetz liquid sweetener (sucralose or stevia) to equal 3/4  cup sugar
1/4  cup granulated erythritol
2 eggs
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda                
1/4  tsp salt
1/2  cup sugar-free chocolate chips, OR walnuts

Preheat oven to 350°F. In food processor, process butter, mashed bananas, EZ-Sweetz, erythritol, eggs and vanilla extract.  In medium bowl, combine Gluten-free Bake Mix, baking powder, baking soda and salt.  Add to egg mixture and process until batter thickens up.  Stir in sugar-free chocolate chips, OR walnuts.

Line an 8 x 4 x 3-inch loaf pan with parchment paper (or aluminum foil, unless the pan is really new and nonstick).  Spray with nonstick cooking spray. Pour batter into pan.  Bake approximately 50 minutes to 1 hour, covering loaf lightly with sheet of foil during the last 25 minutes. Test loaf with a dinner knife and if it comes out clean, loaf is done.  Allow loaf to cool a few minutes and pick up the parchment paper and set it down on a cake rack. Gently remove paper from sides of the loaf.  If not using parchment paper or foil, allow the loaf to cool in pan about 10 minutes on cake rack and then remove. Allow loaf to cool completely before slicing with a sharp bread knife.  Refrigerate or freeze leftovers after a day.

Helpful Hints:  Low-carb baking often sticks to the baking pan.  Lining the pan with foil or wax paper (keep edges high) will ensure the bread comes out easily. Once removed from the pan, allow the bread to cool completely before slicing with a sharp bread knife.  Refrigerate or freeze leftovers after a day.  It is easy to slice super-thin slices of low-carb loaves (fewer carbs and calories!) after they have been refrigerated and thoroughly chilled.  No frosting is required - this is a very tasty loaf!  It tastes like the real thing.

Yield:  18 servings
1 serv: choc. chips/walnuts
143.5/143.2 calories
3.1/3.7 g protein
10.9/11.7 g fat
0.2/0.4 g fiber
5.7/5.7 g net carbs