Low Carb Banana Bread
My symptoms started March 6th. The coughing. I coughed almost constantly for the first three days. First thing I did was check my supply of cold pills and started taking them. I also downed Robitussen DM with great enthusiasm. The cough medicine soothed my throat temporarily, but nothing stopped the coughing. The hacking. My lungs did not burn. They just felt full. My breathing was pretty shallow.I sequestered myself in the den. I wanted my husband to get some sleep. I didn’t get more than a wink.
By the second night I thought about going to the ER....
Low Carb Banana Bread
I have been working on a low carb banana bread recipe for weeks. I wanted one that had actual banana in it and not just banana flavoring. I eat very few bananas these days because as they ripen their carb count/glycemic index load goes up. So this is a treat. Don’t plan to eat the whole loaf yourself. That could get dangerous.
Servings: Serves 6
3 cups of super-fine ground almond flour (Bob’s Mill makes a good one)
1 cup of mashed, ripe banana (1 large one or two small)
4 Tbl of butter, melted
½ cup of granular sugar substitute. I use Swerve or ZSweet
2 tsp of baking powder
Walnut pieces or chocolate chips (optional). They have just come out with Bittersweet (dark) chocolate chips. Use them sparingly and you’ll be okay. I used about ¼ cup.
To make this I put all the ingredients in a large bowl except the nuts and/or chips. Be sure when you add the ingredients that you scatter the baking powder across the surface of the ingredients so it’s not all in one spot. Beat on medium for a full minute. Make sure your banana is getting fully incorporated. Scrape down the bowl and beat a full minute more on a medium-high setting. It’s the beating of the eggs that will be one of the secrets to a moist, leavened bread.
Stir in your chips or nuts with a spatula.
Line your loaf pan with parchment paper. I used a 9-by-5-inch pan. (One other time I used mini pans and baked them in about 20 minutes. Keep an eye on them. Loaf pans are different sizes.)
Pour in your batter. Bake at 350 degrees for 50 to 55 minutes. Test for doneness with a toothpick. If it comes out clean it’s baked. Let it cool most of the way before you try to take it out of the pan. Cool completely and serve. Leftovers can be stored in a ziplock bag.