Trim Healthy Mama E / Sugar Free / Gluten Free
Who doesn’t love a good banana bread?! I like to make my banana bread in a silicone bundt pan – it’s easy to remove the bread and it looks so so pretty. Another thing I like to do to dress up my banana bread is add either chopped pecans or walnuts to it. I add only enough to enhance the flavor but not enough to kick it out of the E setting (Trim Healthy Mama Plan), if you are not following the plan but want a healthy banana bread recipe this is for you.
Ingredients
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 5 egg whites, room temperature
- 1.5 cups bananas, ripe and mashed (about 4)
- 1 tsp vanilla extract
- 2 cups rolled oats, ground into flour
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup low carb brown sugar
- 1/2 cup Greek yogurt
- 1/4 cup pecans or walnuts, chopped (optional but highly recommended)
Instructions
1. In a small bowl combine baking soda and vinegar, mix until it stops fizzing.
2. In a stand mixer beat egg whites until stiff peaks form.
3. Add the rest of the ingredients and mix until well combined.
4. Pour the batter into a bunt pan, depending on the type and size your pan you might need to oil it or divide your batter. I always have a little bit that doesn’t fit, therefore, I make a separate little loaf.
5. Bake at 350 for 40-45 minutes or until a toothpick comes out dry.
Enjoy!
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Banana Bread
Ingredients
- 1 ts baking soda
- 1 tbsp apple cider vinegar
- 5 egg whites, room temperature
- 1.5 cups bananas, ripe and mashed (about 4)
- 1 tsp vanilla extract
- 2 cups rolled oats, ground into flour
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup low carb brown sugar, lightly packed
- 1/2 cup Greek yogurt
- 1/4 cup pecans or walnuts, chopped (optional but highly recommended)
Instructions
- In a small bowl combine baking soda and vinegar, mix until it stops fizzing.
- In a stand mixer bear egg whites until stiff peaks form.
- Add the rest of the ingredients and mix until well combined.
- Pour the batter into a bunt pan, depending on the type and size your pan you might need to oil it or divide your batter. I always have a little bit that doesn't fit, therefore, I make a separate little loaf.
- Bake at 350 for 40-45 minutes or until a toothpick comes out dry.
Make muffins. Baked for 30 min
Made in glass loaf pan and baked 40min
We loved it, including my husband and children! This is noteworthy, because they tend to not love the THM things I make with the baking blend. Using oat flour seems to help considerably. A couple of notes: I found it easier to add the egg whites very last, folding them in gently so the fluffiness could stay. 🙂 I used a silicone bundt pan and at 40 minutes it was overdone. . . I think next time I’ll try 30-35. Also, just for personal preference (and to make it easier to get the egg whites gently in) I added 2 Tbsp. melted butter. I realize this means I might have gone into S-helper mode, but I’m at goal so I’m cool with that. Fantastic recipe! Thank you so much!
I’m so glad you all enjoyed it. It’s definitely a favorite around here also.
Trie this today. It was very tasty, even tho I forgot the cinnamon….was putting it into recpie builder for the nutrition, then noticed the cinnamon. 🤣 Mine did not rise very much, tho. Do you think I should have added some baking powder? Looking forward to more recipes.
I’m so glad you liked it. I don’t think mine rose all that much either but you can definitely try adding baking powder. It won’t hurt the recipe.
I don’t have a bundt pan. Do you know if I could make in a regular loaf pan or an 8 X 8 pan?
Hi Charla. Thank you for your question. I haven’t tried myself but I don’t see why not. Just keep checking for doneness. Let me know how it works out for you.