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Carol
Fenster’s Banana Bread
Reprinted
with permission from Carol Fenster, Ph.D. Savory Palate
Press
(800)
741-5418 (for more recipes: www.savorypalate.com)
Copyright © 2004
1/4 cup canola oil
2/3 cup
brown sugar, packed
2 large
eggs or 1/3 cup flax mix*
1 teaspoon
vanilla extract
1 teaspoon
xanthan gum
1/2
teaspoon salt
2 teaspoons
baking powder
1 1/4
teaspoons cinnamon
1 1/2 cups
mashed ripe bananas
1/2 cup
chopped pecans or sunflower seeds
1/2 cup
raisins
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 Moist and
flavorful banana bread makes a tasty breakfast or nutritious snack.
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Preheat oven to 350ºF. Grease 9 x 5-inch nonstick pan. For smaller loaves,
use two small loaf pans 5 x 3-inches each.
Cream oil, sugar, eggs (or flax), and vanilla together. Add flour, xanthan
gum, salt, baking powder, and cinnamon to egg mixture, alternating with bananas.
Stir in nuts (or seeds) and raisins. Batter will be somewhat soft. Transfer to
pan(s).
Bake 9 x 5-inch loaf for 1 hour; 5 x 3-inch pans for 45 minutes. Serves 10.
Calories 285; Fat 9g; Protein 3g; Carb 50g; Chol 45mg; Sodium 245mg; Fiber 2g
* (1 teaspoon
flax meal simmered 5 minutes in 1/3 cup water) |
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