Banana Bread

Banana Bread

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Banana Bread
Diet Level:4
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Prep Time 5 Minutes
Cook Time 50 Minutes or 2-4 Hours (depending on method used)
Servings
Thick Slices
Ingredients
Prep Time 5 Minutes
Cook Time 50 Minutes or 2-4 Hours (depending on method used)
Servings
Thick Slices
Ingredients
Diet Level:4
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Instructions
Oven Method
  1. Preheat the oven to 350 degrees.
  2. Spray a loaf pan with cooking spray.
  3. Mix all of the ingredients together in a large bowl (or if you are starting with whole oats instead of oat flour, you could throw everything in a blender to mix, blending until mixture is smooth).
  4. Pour mixture into prepared bread pan and bake for 40-50 minutes, or until a toothpick comes out clean.
  5. Let cool and slice into 8 slices.
  6. Enjoy, or store leftovers in fridge for up to one week, or in the freezer for up to one month.
Slow Cooker Method
  1. Start by finding a loaf pan that fits inside your slow cooker. It may not sit perfectly in the bottom, but you may prop it up on some balls of foil, and it will fit just snuggly at the top. If you don't have a loaf pan you may pour the batter directly into the bottom of your slow cooker. Spray either the loaf pan, or the bottom of your slow cooker with cooking spray.
  2. Mix all of the ingredients together in a large bowl (or if you are starting with whole oats instead of oat flour, you could throw everything in a blender to mix, blending until mixture is smooth).
  3. Pour mixture into prepared bread pan and place bread pan in slow cooker. (If you are not using a pan, pour batter directly into slow cooker.) Place a dish cloth or 2 thick paper towels over the top of the slow cooker. Place lid snugly on top of towel, (the towel helps prevent moisture from forming on the lid, and making the bread wet).
  4. Cook for 3-4 hours on HIGH heat (depending on your slow cooker, and if you are cooking it in a loaf pan versus the bottom of the slow cooker, which would take less time). Cook just until a toothpick comes out clean.
  5. Let cool and slice into 8 slices.
  6. Enjoy, or store leftovers in fridge for up to one week, or in the freezer for up to one month.
Recipe Notes

NOTE ON BAKING BLENDS:

JoJo Erythritol Stevia Baking Blend (click on name to go to Amazon purchase link) is a good one to use in recipes. The reviews on Amazon are great as well.  It only has the two ingredients listed in the name: Erythritol and Stevia. It is non-GMO and organic. While erythritol IS a sugar alcohol, it does not cause the digestive issues of other sugar alcohols and has been approved by the FDA. Also, when purchasing, be sure to watch labels for non-GMO and organic erythritol.

SweetLeaf SugarLeaf Sugar Mix (click on name to go to Amazon purchase link) is great for recipes as well. It has stevia and raw organic cane sugar as its ingredients. This brand is non-GMO and contains no sugar alcohols. Organic cane sugar is unrefined sugar, minus the cancer-causing and environmentally damaging pesticides present in conventionally grown sugarcane. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. 

Both erythritol and stevia (by itself) are sugar-free and neither raises blood sugar at all. However, the biggest difference comes in the form of taste. Stevia is super sweet. It’s 250 to 300 times as sweet as sugar. That’s why it has a bit of that artificial sweetener aftertaste, even though it comes from a natural source. Erythritol is much less sweet, coming in at 60 to 80 percent as sweet as sugar.

Sooooo, if you process ALL the information out there regarding sugar substitutes...and, believe me, there is A LOT of information out there...here is the bottom line---QUANTITY MATTERS!  It always does, right?

If you are going to have a treat once a week, then either one of the above baking blends is a great choice for you. Neither one of them is going to send you into a diabetic coma! They both taste great substituted in recipes. They are BOTH a much better choice than table sugar!

NOTE ON DIET LEVELS:
This recipe is marked as a "Diet Level 4" recipe and is also marked as "sugar-free." However, if you are going to use the SweetLeaf SugarLeaf Sugar Mix, then you would, technically, NOT be within a "sugar-free" diet level. Only utilizing the JoJo Erythritol Stevia Baking Blend would keep you within the sugar-free boundaries.

Flourless Banana Pancakes

Flourless Banana Pancakes

Here’s a great way to use up those ripe bananas. You know the ones…no one wants to eat them because they are just a little too ripe, but you can’t quite make yourself toss them in the trash? Yeah…those:) You’ll actually get best results with this recipe if you use those ripe bananas: go for the ones that already have brown spots.

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Flourless Banana Pancakes
Diet Level:6
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Category Breakfasts
Diet Level 6: Clean Eating
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Serving
Ingredients
Category Breakfasts
Diet Level 6: Clean Eating
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Serving
Ingredients
Diet Level:6
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Instructions
  1. Crack the eggs in a bowl and whisk them.
  2. In another bowl, lightly mash the bananas with a potato masher or a fork.
  3. Add the egg, the baking powder, the vanilla, and the cinnamon to the mashed bananas and stir to combine.
  4. Pour about 2 tablespoons of the batter at a time onto a skillet placed over a medium-low heat and cook until the bottom appears set (1 to 2 minutes). Flip with a spatula and cook another minute. NOTE: With just eggs as a binder, you’ll also find it easier if you make smaller pancakes, as big ones have a tendency to break apart when they’re flipped.
  5. Serve immediately, topped with fresh fruit and maple syrup, if desired.
Recipe Notes

The recipe calls for vanilla extract and cinnamon, but you could add whatever spices you like. Bananas make a great vehicle for just about anything. The instructions also give amounts for one person, but it’s easy to modify for a group; just use the ratio of 2 eggs:1.5 bananas. For example, for four people, you would use 8 eggs and 6 bananas.

To make this a sugar-free Diet Level recipe, simply use sugar-free maple syrup. You can go HERE to find my recommendation for a brand without additives.

Lemon Pound Cake

Lemon Pound Cake

This lemon pound cake is just as rich and lemony as the one you get at Starbucks! However, it is sans the flour, sugar, butter, or oil!  This clean eating and grain-free treat has the perfect balance of tart and sweet. It is a great dessert dish to bring to a family gathering, baby shower or potluck.

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Lemon Pound Cake
Diet Level:5
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Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Optional Frosting
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Optional Frosting
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
  2. Mix the dry ingredients together in a medium bowl, and add the wet ingredients. Stir until combined.
  3. Pour into loaf pan.
  4. Bake 35-45 minutes, or until toothpick comes out clean. (Bake first 20 minutes covered with foil, then uncover and bake 20-25 minutes longer.)
Optional Frosting
  1. To make the optional frosting, mix ingredients for frosting and spread over loaf just before serving! (Leftovers can be stored in the fridge.)
Recipe Notes

Go HERE for a link to purchase Sweet Leaf Baking Stevia for this recipe. There are other brands available at HEB and Whole Foods.

Kite Hill Almond Milk Yogurt can be found at Whole Foods.

You can freeze slices of this cake and thaw out one slice at a time for a treat!

Flax Meal Bread

Flax Meal Bread

This bread bakes up light with a mild nutty flavor. It does not taste like coconut at all. It’s perfect on its own with butter or, if you like, you can use it for an occasional sandwich too!

The batter is thick, but not sticky, once all the ingredients are stirred together. You can divide it into two mini loaf pans, or pack it all into a regular size loaf pan. For mini loaves, use 5-3/4 by 3-1/4 by 2-1/4 pans and for a full size loaf, try an 8×4-inch pan.

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Flax Meal Bread
Diet Level:6
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Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat your oven to 350 degrees and grease pan(s). Then sift the coconut flour into a mixing bowl.
  2. Add remaining dry ingredients and whisk.
  3. Add eggs, water and vinegar.
  4. Stir until batter comes together. It will be thick.
  5. Press batter into pan(s) and bake until cooked through, about 40 minutes.
  6. Allow bread to cool in pan until just warm, then remove from pan, slice and enjoy.
Recipe Notes

The bread is best when allowed to cool slightly before slicing, but after that, it keeps for several days wrapped tight either at room temperature or in the fridge. To reheat, simply microwave a slice or two for a few seconds.

This bread also freezes very well, and you can simply thaw at room temperature then serve as you like.

Strawberry Coconut Breakfast Bake

Strawberry Coconut Breakfast Bake

I love when I find a great breakfast recipe that doesn’t include eggs or grains as the main ingredient. This dish is hot, easy, and so appetizing! This breakfast comes together by combining some eggs with nut milk, to give it a baked oatmeal type texture.  Then, the shredded coconut, walnuts, and fruit are the bonus! What I love about this recipe is that it is packed with healthy fats and only sweetened with the fruit.

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Strawberry Coconut Breakfast Bake
Diet Level:5
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Prep Time 5 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat your oven to 350 degrees. Grease an 8 inch square pan and set aside.
  2. In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking powder, and sea salt.
  3. In a smaller bowl, whisk together eggs and milk. Now add in mashed banana and coconut oil.
  4. Add wet ingredients into dry and mix well. Then fold in strawberries (or fruit of choice).
  5. Bake for 40-45 minutes, or until top is firm and golden.
  6. Serve hot!
Recipe Notes

*Feel free to substitute other fruits for the strawberries.

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