Brown Sugar Banana Bread
This bread is a slight variation of my grandmother's recipe. It needed just a few modifications to lower the fat content and make it IBS friendly. The oil was reduced and partially replaced with extra banana puree, and whole eggs were replaced with egg whites.
I was raised by my grandparents and I learned to cook at the side of my beloved Grams. Just the smell of this bread baking takes me instantly back to my childhood and those rainy afternoons whiled away in the warmth and comfort of the kitchen. This recipe is, without a doubt, the best banana bread in the world, and it makes absolutely spectacular French toast as well.
Makes two 9 x 5 inch loaves, 16 slices per loaf. You can easily halve this recipe to make a single loaf.
Preheat oven to 350F.
Sift into a large bowl:
3 1/2 cups all-purpose unbleached white flour
2 tablespoons Tummy Fiber Acacia
(optional, but very helpful)
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
Whisk dry ingredients with a metal whisk until well blended.
In a large bowl blend with an electric mixer until creamy:
6 organic egg whites
1/3 cup canola oil
1 1/3 cup brown sugar
1 tablespoon vanilla
3 cups mashed black bananas (6-8 bananas)*
Add dry ingredients to wet and with a few swift strokes blend by hand until smooth. Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean. Cool on rack. Recipe doubles or triples easily, and extra loaves freeze well.
*The bananas have to be super-ripe for this recipe. If they're not black, they're not ready.
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have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
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