As far as low gi banana bread recipes go, this one is my favorite. It is the perfect snack for those early evening cravings and it also goes great with a cup of tea or a cold glass of milk. You can spread a slice with a small amount of non-hydrogenated margarine, but I find a warm slice of this bread is excellent on its own.
Ingredients
1 1/2 cups whole wheat flour
3/4 cup ground flaxseed
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 very ripe, medium bananas, mashed
6 tbsp SPLENDA® brown sugar blend
3/4 tbsp lemon juice plus enough skim milk to make 3/4 cup (or use 3/4 cup buttermilk)
4 egg whites
1 tsp vanilla
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees. Spray loaf pan with non-stick spray. Measure 1 tbsp lemon juice (freshly squeezed is best) into a measuring cup and pour in skim milk for a total of one cup. Do not stir. Allow to sit for 5 minutes. Alternatively, you can simply use 1 cup of buttermilk if you have this ingredient on hand.
In a large bowl, blend flour, flaxseed, baking powder, baking soda, cinnamon and salt and set aside.
Beat egg whites and sugar. Add bananas and vanilla and beat lightly.
Pour wet ingredients into dry ingredients and combine until well mixed. Add walnuts and stir until combined.
Pour mixture into loaf pan and bake 40 to 50 minutes.
Article Source: http://EzineArticles.com/?expert=Steve_Somerton
Comments
Post a Comment