Are you a half person? I don’t mean are you half a person – as in how you might feel if your husband gets home from work at one in the morning and your 2 year old wakes you up 4 times to straighten her blanket. Hypothetically speaking.
But are you a half person in the way someone might be a dog person or a salty snack person?
I am without a doubt, through and through, 100% a half person. Half caf, half sweet and now (get ready, this is half genius) … half gluten!
Everyone at our house does better when we moderate our gluten intake. A couple of ways we do this is by varying the grains we eat (and not eating them at every meal) and by not baking very often.
But for a week or so I had several overripe bananas staring me down, calling out to me from my blue counter top every time I reached over them for a knife or my rice cooker. Finally I gave in and decided to experiment with a lower carb & gluten banana bread.
I’m thrilled with the result. I read that coconut flour absorbs a lot of liquid, so I upped the liquid ingredients. And since it doesn’t rise as much, I added a couple of eggs. It is rich but only lightly sweet. I feel my body receiving it better since it is lower in gluten and carbs and higher in healthy fat, protein and fiber from the coconut flour.
The texture is a tad different than your grandma’s but in no way does it come across as an imposter. It tastes like true, delicious banana bread. Try it and tell me what you think!
Reduced-Carb Banana Bread (Whole Wheat/Coconut Flours)
Makes one loaf
3 overripe bananas
1/4 cup butter, melted
2 T coconut oil, melted
1/4 cup honey
1 cup whole wheat flour (I used freshly ground organic white winter wheat)
3/4 cup coconut flour
1/2 t baking powder
1/4 t sea salt
Optional add-ins: 1/4 cup nuts, sunflower seeds, and/or chocolate chips. (At most, about 1/2 cup add-ins.)
1. Preheat the oven to 350F and lightly grease a loaf pan.
2. In a large mixing bowl, mash together all of the wet ingredients (first five). (Scrape the bowl to make sure the honey has been incorporated and not just sunk to the bottom.) In a medium bowl, whisk together dry ingredients, except for any add-ins you are using.
3. Fold the dry ingredients into the wet until moist (don’t overmix). Then, fold in your add-ins.
4. Pour into the pan and bake 45-60 minutes, until a toothpick or knife comes out (relatively) clean and your house smells like banana bread.
5. Cool in the pan, on a rack for 20 minutes. Gently remove from pan and serve warm. We like it with butter or jam. I’ve also sliced it thin and made a pbj for my son’s lunch.
(Shared on The Nourishing Gourmet’s Pennywise Platter 9/5/13)