Sugar-free Spelt Banana Bread
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 163.4
- Total Fat: 5.7 g
- Cholesterol: 0.2 mg
- Sodium: 223.4 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 4.3 g
- Protein: 3.6 g
View full nutritional breakdown of Sugar-free Spelt Banana Bread calories by ingredient
Introduction
NOTE: This is a recipe from Alisa Cooks. The picture and text are from www.onefrugalfoodie.comNOTE: When I made this recipe I accidently left out the milk and the flax. It turned out great!!! The nutritional information will change based on the milk or milk-alternative choice.
"If you want a little of the sweet stuff, feel free to add a couple tablespoons of your favorite sugar (honey, brown sugar, maple syrup, evaporated cane juice, sugar straight up, etc.) to the recipe. But, if you want a loaf of sugar-loaded, dessert banana bread, I suggest you look elsewhere." NOTE: This is a recipe from Alisa Cooks. The picture and text are from www.onefrugalfoodie.com
NOTE: When I made this recipe I accidently left out the milk and the flax. It turned out great!!! The nutritional information will change based on the milk or milk-alternative choice.
"If you want a little of the sweet stuff, feel free to add a couple tablespoons of your favorite sugar (honey, brown sugar, maple syrup, evaporated cane juice, sugar straight up, etc.) to the recipe. But, if you want a loaf of sugar-loaded, dessert banana bread, I suggest you look elsewhere."
Number of Servings: 13
Ingredients
-
1/2 Cup Unsweetened Milk Alternative of Choice
2 Tablespoons Ground Flaxseed
2 Cups Whole Grain Spelt Flour or Whole Wheat Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1-1/2 Teaspoons Baking Soda
1/4 Teaspoon Salt
1/4 Cup Grapeseed or Coconut Oil
1 Teaspoon Vanilla Extract
3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)
Directions
Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.
Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with 3/4 teaspoon almond extract for a slightly almond vibe.
* I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.
Serving Size: Makes 12-13 slices
Number of Servings: 13
Recipe submitted by SparkPeople user MELTEDGLASS.
Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with 3/4 teaspoon almond extract for a slightly almond vibe.
* I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.
Serving Size: Makes 12-13 slices
Number of Servings: 13
Recipe submitted by SparkPeople user MELTEDGLASS.
