Erin McKenna of Babycakes Bakery
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- The Good News This recipe is full of potassium-packed bananas. Instead of processed sugar, it calls for agave nectar, a natural sweetener; a little canola oil replaces the usual butter. The bread is an improvement on the one Erin McKenna often made with her mother when she was growing up: "I thought it was so healthy, because of the bananas. I didn't factor in all the sugar and butter."
- 1 cup Bob's Red Mill gluten-free, all-purpose baking flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3 overripe bananas, mashed
- 1/4 cup canola oil
- 1/3 cup agave nectar
- 1/3 cup unsweetened soy milk
- 2 teaspoons pure vanilla extract
Preheat the oven to 350°. Lightly oil an 81/2-by-41/2-inch loaf pan. Line the bottom and sides of the loaf pan with parchment paper and set aside.
In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt. In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.
NOTES One Slice 198 cal, 8 gm fat, 0.6 gm sat fat, 33 gm carb, 3 gm fiber.