Ever since I posted my recipe for Whole Wheat Banana Bread, user Suzanne has been on a quest to make an even healthier Banana Bread and she made one using Quinoa Flour that's posted in my Healthy Recipe Group. I've gotta say that I was rather skeptical, especially with all the steps involved but that bread sure does looks tasty — and it's healthy! To see her inventive recipe, just
"Even Lighter" Banana Bread by user Suzanne:
I've discovered Quinoa flour! I was able to easily substitute 1/2 cup of the all purpose flour with Quinoa flour. This added a full 8 gms protein and only 4 gms of unsaturated fat. The carb count of this bread actually came down by 44 gms from the original light recipe since the 48 gms in the same amount of quinoa was balanced off by it's 46 gms of fiber. I could not tell any difference in either taste or texture from the original light recipe. Then I tried substituting 1/2 cup Winter White whole wheat flour for another of the unbleached all purpose flour and neither the taste or texture was unchanged...
If you do use Quinoa flour, I suggest that you add it in first when mixing the dry ingredients with the wet - that way the protein rich flour will get coated with the wet mixture and it will not make too much gluten when baking. Excess gluten would make for a really dense bread.
I did not invent this already lightened up recipe, but I did tweak it to get it a even a bit lighter... Yum! It was wonderful, even with changing the sugar to Xylitol and substituting Smart Balance Omega Plus for the butter.
(When you start fiddling around with the ingredients like that, it's important to follow the mixing directions - or you might not get the texture right! So, fair warning! Don't slack off on the mixing technique... )
"Even Lighter" Banana Bread:
1/2 cup all purpose unbleached flour
1/2 cup Quinoa flour
1/2 cup Winter White whole wheat flour
1/2 cup cake flour (yep... it's so much better using both kinds of flour. Really!!! It's a long story, so if you want that info just email me.))
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3/4 cup Xylitol
3 very ripe bananas - about 1 1/2 cups, mashed well by hand
1/4 cup fat free plain yogurt (I used vanilla and it was fine!)
1 teaspoon vanilla
3 tablespoons Smart Balance or any other cholesterole lowering Omega-3 for baking
-3 large high Omnega-3 eggs (Land o Lakes has eggs with 350mg omega-3 per egg!)
- 1/4 cup chopped walnuts
1. Adjust oven rack to middle position and preheat oven to 350 degrees. Spray a 9x5 loaf pan with spray for baking w/flour.
2. Mix all purpose flour, whole wheat flour, baking powder, baking soda, salt and 1/4 cup xylitol in bowl, whisk a bit and set aside. Set aside the Quinoa flour. In another bowl, mix the mashed bananas, yogurt and vanilla together.
3. Beat the remaining 1/2 cup Xylitol with the Omega spread for about 3-5 minutes until it's light and fluffy. Add the eggs one at a time beating well after each.
4. Turn the mixer down to low and beat in the quinoa until just blended. Next mix in 1/3 of the banana mixture, then 1/2 the remaining flour, then 1/3 banana mixture, rest of the flour, then remaining banana mixture . After each addition, mix just until blended... do not over mix! The batter should still be a bit chunky.
5. Pour into prepared loaf pan and sprinkle the top with the walnuts.
6. Bake at 350 degrees for approx. 55 minutes or until a tooth pick inserted in center comes out clean or with just a few crumbs on it. Cool in pan for 10 minutes and then turn out the loaf and cool on a wire rack. Serve warm or at room temp.
The bread will store just fine wrapped in plastic wrap and kept on counter for at least 3 days.
If you followed the mixing directions, I know you'll love this recipe that tastes as good as, and has the wonderful texture of any regular banana bread - but with much less fat, calories and lower glycemic index!