We all need a little something sweet here and there. Make this delectable treat to satisfy that nagging sweet tooth.
So, hurricane Sandy put a damper on the start to the week for many of us. We were more fortunate than others, as we didn't experience any damage and didn't lose power in my area. I used the day to catch up on work with my online clients, write blogs, clean my already immaculate home, train and spend some time with Jacob the ladder.
As many of you know, I am Greek, and I’m actually the first generation to be born here in the United States. Although it took my parents a long time to embrace my fitness lifestyle, my mom has been great at helping me with food prep when life gets too busy. Anytime she cooks, she always does her best to make a "cleaned up" version, or she’ll whip up a separate little pot just for me. She really is the best mom ever. When she called me on Monday she was making various banana breads, because she had so many bananas that she didn't want to go to waste. (I could think of numerous other things that she could have been doing, but cooking makes her happy so whatever puts a smile on her face!) Although I’m in my off-season, I don’t use that as a reason to indulge. The main reason being, it makes me feel yucky for days, and I find it also throws my blood sugar levels off. So, I convinced her to make gluten-free banana bread, using Splenda instead of sugar and replacing the 3/4 cups of butter with a much smaller amount of I Can't Believe It’s Not Butter® and applesauce.
Once Sandy calmed down, I stopped by to see my mom like I do most days, and I picked up the banana bread she had made for me. It was too late at night to snack however, so I waited until morning to have a slice along with my MHP Probolic shake right before my workout. I took a bite and immediately thought: Can we say heaven? Mom’s cooking (or baking in this case) is always the best. It’s like anything they make has that extra wow factor to it. (Yes, it sounds like I’m kissing my mom's hiney a bit right now, but it’s the truth!) And because it was so good, I’m going to share the recipe with y'all! For an added treat, take a 1/2 scoop banana or vanilla Probolic and mix with 1 cup low-fat Greek yogurt and a little Splenda. Pop it in the freezer for about two hours, and voila, banana frozen yogurt! You can thank me later. Keep it clean… and thanks, mom!
Mama Zoe's Gluten Free Low Sugar Banana Bread
2 cups of gluten free baking mix
1 1/2 tsp baking soda
4 ripe bananas
1 cup of loose splenda
2 tbsp I Can’t Believe It’s Not Butter
4 egg whites
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup pecan, chopped (optional)
1. Preheat oven to 350 degrees.
2. Coat a 9x5 loaf pan with cooking spray.
3. In a large bowl combine the flour, baking soda and set aside.
4. Mash 2 bananas in a bowl very coarsely with a fork. Then, using a wire whisk, mix the splenda with the other 2 bananas in a mixer for about 3 minutes.
5. Add the egg whites, vanilla, apple sauce and butter, and mix well. Then, mix in the flour mixture, being careful not to over blend.
6. Toss in the pecans and the mashed bananas and mix using a rubber spatula.
7. Pour mixture into the pan, and bake for about and 1 hour, or until golden brown. (Use a toothpick inserted in the middle of the bread and make sure it comes out clean. If not, cook it a little longer.)
8. Cool the bread in the pan for about 10 minutes, then place on a cooling rack and let it cool completely.