Baked: Banana Bread II

A low carb and low fat banana bread recipe that's perfect for ripe bananas.

Prep Time: 15 mins

Cook Time: 90 mins

Total Time: 105 mins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Banana Bread II

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

8 large egg whites
1 tsp cinnamon
2 tsps vanilla
2 cups mashed banana
6 servings 1 packet splenda
8 oz oat flour

Instructions

1. Mix together the oat flour, sweetener and cinnamon.

2. Separately mix the vanilla and mashed bananas. Blend the oat mixture and the banana mixture together with a mixer.

3. Beat the egg whites with a mixer until fluffy - be careful not to over beat as they will "deflate".

4. Gently fold the egg whites into the oat flour mixture until the oat mixture is incorporated well with the eggs. If you beat the mixture or stir vigorously it will "deflate" the eggs so be careful.

5. Pour into a non-stick loaf pan and bake at 325 °F (160 °C) for 1 hour and 30 minutes. Baking times may vary with different ovens.

6. Test to see when done - I use the knife method; when it comes out clean it is ready.

7. Remove from the oven and let cool about ten minutes. Then loosen the sides and turn the pan over.