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Hello All!
Well, I made Heather's brown sugar banana bread recipe tonight -- without the sugar -- and it seems to have worked out just fine.
I had a tiny taste of the banana bread and it tastes incredibly sweet. I used very sweet organic bananas. If I had made the recipe with sugar, it would have been too sweet for me.
The only problem in making the two loaves of banana bread was my inept baking skills. I made a HUGE mess -- I used zillions of dishes and got flour all over the floor and on myself. I muddled some of the egg yolks with the egg whites (how the heck do you separate them?!), and I got mushed banana on the countertop and walls! It took me an incredible amount of time (about an hour) to prepare this recipe and then almost as long afterwards to wash all the dishes, the floor and walls!
I think I need some baking lessons. I've only baked about four times in my life and the last time was about 10 years ago. Perhaps it's just that I don't have any aptitude for baking (or cooking). I seem to have come from a long line of unmaternal women. In fact, the only person who bakes (and likes to cook) in my immediate family is my father, but, alas, I don't appear to have inherited his genes.
Well, anyway, by some miracle this recipe worked. Hopefully I'll get better at making it as I get more practice. My one concern is the large number of eggs in the recipe. I'm allergic to eggs and my throat tickled a little after eating a small piece of the banana bread. I had hoped I was just allergic to the egg yolk, but I guess the egg white is problematic too.
By the way, I found both my cake mixer and my flour sifter so the only investment I had to make were the ingredients. I also found two five-by-nine-inch loaf pans in my cupboard. It's amazing what I've got stashed away there!
I must sign off now. I have to wash the flour out of my hair.
Belinda
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Hi Belinda! I'm so glad the bread worked out for you! Don't worry about making a mess, I'm notorious for that too. My dad actually made fun of me a few weeks ago b/c of the way the kitchen looks when I'm done baking, lol.
As for the eggs, have you ever tried a vegan egg replacer like Ener-G (it's spelled something like that). I've never tried them, but I heard they work fine. I wouldn't want to mess around with an egg allergy if I were you!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Quote:
The only problem in making the two loaves of banana bread was my inept baking skills. I made a HUGE mess -- I used zillions of dishes and got flour all over the floor and on myself. I muddled some of the egg yolks with the egg whites (how the heck do you separate them?!), and I got mushed banana on the countertop and walls! It took me an incredible amount of time (about an hour) to prepare this recipe and then almost as long afterwards to wash all the dishes, the floor and walls!
I think I need some baking lessons. I've only baked about four times in my life and the last time was about 10 years ago. Perhaps it's just that I don't have any aptitude for baking (or cooking). I seem to have come from a long line of unmaternal women. In fact, the only person who bakes (and likes to cook) in my immediate family is my father, but, alas, I don't appear to have inherited his genes.
Hee hee - me too! I made the gingerbread muffins on Friday, and ended up with a horrible mess and a really bad attitude. If my husband didn't enjoy cooking, I would revert to my grad school diet of lots of sandwiches and cereal.
But the muffins were good - now to see how to bribe the other human in the house to bake a batch for me.... 
p.s. See if you can find powdered or packaged egg whites. It's way easier than trying to juggle the yolk from shell half to shell half or using your fingers as a cup for the yolk to let the whites drain into a bowl.
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Hi Belinda,
I have posted this info once before with another board member. My mother n law has diabetes and so did my grandfather. There is a new line of product called Diabetisweet. It's a sugar substitute with no asparatame,sacchrine,sucrose,frutose,sorbitol,maltodextrin,or dextrose. It's also available in brown sugar. It' totally IBS safe and you use it in recipes for baking too.
Check it out here at www.diabeticproducts.com
Hope you can try this. Good luck baking. 
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Sherr1:
I actually don't need to add a sweetener because I am so used to not eating anything sweet. It has been years now since I had anything with sugar in it so the sugar-free banana bread was an incredible treat for me.
If anyone has any other easy IBS-safe, sugar-free baking recipes to pass on, please don't hesitate! The banana bread is gone and I'm raring to bake again! Someone told me apple sauce can be used in place of sugar in some recipes.
By the way, I am very nervous about artificial sugar and egg substitutes. I always prefer to use natural organic ingedients, where possible.
Thank you all!
Belinda
P.S. I've managed to gain two pounds in the past 10 days! I am up to 82 pounds now and would like to gain just two or three pounds more. Hopefully I won't lose those two precious pounds when I go to the gym tonight!
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it's still an artificial sweetener, and it looks like there is some controversy over it's use. Check here http://www.wholefoods.com/healthinfo/acesulfamek.html
I would probably choose to go sugar-free instead of using any artificial sweetener. I just don't trust a food that doesn't occur in nature.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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