Multi-grain, whole-grain and wonderfully spiced: gluten-free, sugar-free, dairy-free and flavorful with no unnecessary sugar or fat. Great for the health conscious, or for those on special diets who still want to eat the good stuff!
Patty
Grind (easy to do in a blender or coffee grinder):
2 Tbsp flax seeds (or 2 1/2 Tbsp pre-ground)
1/2 c oats or millet (for gluten-free, use gluten-free oats) OR millet four, or oat flour
To this, add and blend in:
1/2 c milk, milk substitute, or unsweetened fruit juice (apple, orange, white grape)
1/4 c unsweetened fruit juice concentrate (comes in frozen cans: apple, orange, white grape) or unsweetened fruit juice
2 eggs
3 large over-ripe bananas (about 1 1/2 c) - mashed
2 tsp vanilla
*freshly grated zest from an organic orange or lemon (*optional)
*5 single-serving packs of stevia (*optional)
Combine separately:
1 c brown rice flour
1/2 c quinoa flour
1 tsp baking powder
3/4 tsp baking soda
1/4 - 1/2 tsp sea salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp freshly grated nutmeg
Mix wet and dry together until well combined, but don't over-mix.
*Optionally fold in one or more:
1/2 c chopped and dusted dried dates, apricots, figs
1/3 c unsweetened carob or chocolate chips
1/2 c chopped walnuts or pecans
Pour batter into loaf pan that's been greased and dusted with rice flour (I use a glass loaf pan). Bake in an oven that's been pre-heated to 350 for 50 - 60 minutes. It's ready when a toothpick inserted in the center comes out clean.
Enjoy :-)
March 9, 2008 - 14:38
I just found your website and can't tell you how excited I am. My diet is gluten, dairy, and sugar free. I have already booked marked a dozen recipes and am so excited to try this banana bread. While there are lots of breads that suit 1 or 2 parts of my diet restrictions, I have such a hard time finding one that meets all 3. Thank you, thank you, thank you!!
March 10, 2008 - 15:46
My pleasure Krista!
I've been on very restrictive diets, and know people with allergies and intolerances, and noted the necessity for recipes (particularly for baked-goods) made with alternative ingredients. It's great to be able to eat something delicious that's healthy and won't make you sick! Right now I'm very gluten-sensitive so I'm taking a break from wheat and having fun experimenting in the kitchen.
Thanks for your sweet comment - please let me know how the baking goes :-)
March 12, 2008 - 17:00
Hi,
What size are your individual serving packs? The ones I saw at the store varied from .5 - 2 g. That would be quite a difference x5 packs. The stevia I bought is not in serving size packs but just loose, and since I've never used it before I really don't have a clue what to add. A tablespoon?
March 13, 2008 - 10:46
Hi Krista,
Whatever the package considers "one serving" - use about 5 of that quantity. A serving is usually equvilent in sweetness to a teaspoon of sugar. Different brands of stevia are sweeter than others, so quantities will differ. A scant tablespoon of the stevia you have will probably work well - I wouldn't add anymore than that to start as stevia does have a distinctive flavour. (The stevia in this recipe is only meant heighten the sweetness of the naturally sweet fruit already present - the result won't be as super-sweet as a traditional banana bread.) Feel free to experiment and have fun!
*on second thought, try with 1tsp of the stevia to start, as it can be super strong.
August 15, 2008 - 16:28
Thank you Patty. My husband is on a very restricted diet and recipes are few and far between. The Super-Healthy Banana Bread is a hit. I used no milk (all apple juice) and substituted "Eggbeaters" for the eggs. I couldn't find quinoa flour, only seeds. So I "ground" them in the blender and ended up with a gritty sort of flour. The banana bread is a tad on the dry side, probably because of no milk and eggs. Next time I'll try adding a tablespoon of canola oil. I look forward to trying more of your recipes.
August 19, 2008 - 09:32
Thanks Margaret! You're right, the eggs and milk do add fat which makes a moister bread, so maybe add 2 Tbsp of oil if it's a bit dry... I'll try this using whole quinoa seeds - ground.
January 26, 2009 - 23:10
I just made this banana bread and I cannot tell you how happy I am with how it turned out!! Even my "foodie" roommate likes it! Your website has seriously been my savior while being on the Candida diet and I cannot thank you enough for bringing back some baked goods into my life!
February 4, 2009 - 10:17
Hi Lisa,
Thanks so much for the great feedback - you totally made my day. I can't express how happy it makes me to know that my little kitchen experiments bring joy and health to others! Thanks again and happy healthy baking. :)
September 9, 2009 - 16:58
Sorry if this seems like a silly question, but if I buy frozen juice concentrate, I would make the juice first and then measure out 1/4 cup? Also, how much difference does using the stevia make? I don't have any and am wondering how good it would be if I just left it out.
September 10, 2009 - 13:28
Hi Renee,
You would use the pure juice concentrate undiluted for a sweeter bread, or regular fresh juice (or the concentrate mixed with water) for a less sweet bread. If you have the juice concentrate, I recommend using it undiluted. It's totally fine to leave the stevia out (it only makes the bread a little bit sweeter).