Today we are celebrating my fiance’s Grandmother’s 85th Birthday! She is wonderfully healthy and vibrant, which is awesome and an inspiration. I like to cook, but I rarely measure, so baking is a bit of a challenge at times. This recipe is so I can have strawberries and cake with everyone else! I like to take recipes and modify them, and half the time just end up substituting and throwing things in. I love to watch Food Network and get ideas, then change stuff to make it healthier and gluten free. But enough dallying! On to the recipe!!
Gluten Free Lower Fat Cocoa-Banana Bread
2 c gluten free all purpose flour mix
1.5 c granular Splenda
1 tsp salt
1.25 tsp baking powder
1.25 tsp baking soda
.5 c cocoa or cacao powder, I use Navitas Naturals Raw Chocolate Powder
2/3 c skim milk
1/2 c plain nonfat yogurt
2 tbsp coconut oil (could also use canola, I like coconut which I’ll explain another day, I promise)
2/3 c egg whites
3 medium ripe mashed bananas
-Preheat oven to 350. Use 2 loaf pans, spray w. nonstick spray. Do the dry ingredients and wet ingredients mixing thing, then combine dry into wet, mix well w. mixer. You can then add stuff if you want-walnuts, dried cranberries, cacao nibs, etc. Bake 40 min approx until toothpick tester comes out clean.
Seperated into 10 BIG slices here’s the macro breakdown: (yours may be slightly different for the flour, and remember to add the mix-ins if you used them, this is for the basic one.)
-4 g fat
-42 g carbs
-6 g protein
Because it is high in carbs, I would suggest having it after a weight training session, or maybe a smaller slice along with some scrambled eggs/egg whites, or lowfat cottage cheese (in other words, add protein) and have it for breakfast.
Enjoy! Let me know how it goes in the comments!
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