I made this (my recipe) tonight & it turned out great! Thought I'd share. I put, in parenthesis, what I used in order to make it South Beach friendly. Hope you enjoy it!

Banana Nut Bread



2 Cups mashed bananas
2 1/2 Cups all-purpose flour (I used whole wheat pastry flour)
1/2 cup sugar (I used granular Splenda)
1/2 cup brown sugar (I used 1/4 cup granular Splenda & 1/4 cup SF maple syrup)
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. oil (I used canola oil)
1/3 cup milk (fat free or 1%; I used Hoods Carb Count Down-green or blue carton) Note: I added approximately an extra 1/8 to 1/4 cup more milk.
1 tsp. vanilla
1 tsp. cinnamon
1 cup chopped nuts (I used walnuts)
1 to 1 1/2 capfuls of banana extract (to taste) (note: CAPfuls not CUPfuls!)
a little extra liquid Splenda & liquid Stevia (to taste, depends on how sweet you want it)


Dump all ingredients in a bowl and mix well. Put into a 9 inch loaf pan and bake at 350 deg. for 65-70 min. or until done (I used two mini loaf pans for 40-45 min.) It's done when you stick a toothpick in it & it comes out "clean".

Is this at all low carb? I wonder if Almond flour could replace the whole wheat?

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franfrog

I haven't tried it with any other flour so I'm not sure about the almond flour. My carb list has one small banana as having 21.2 carbs. You would need to figure out the carbs for the whole recipe. The amount of bananas needed would probably be the most problem as far as keeping the carbs low. (& the flour you use) We did Atkins for 4 months & lost the weight we wanted to lose. After that, we switched over to South Beach. Does anyone else know how to make this more low carb for those on Atkins?

i would cut it down to 1 banana if i even used a banana.. or even just 1/2 a banana..
and would try maby soy flour and soy protein.. mix.. and maby use some egg white I was going to attempt a tweak of a recpie i have to try and come up w/ one..I was never much of a baker always more someone who just cooked.. (i guess its beacuse i tend to forget about the oven and hate timers..
They also have brown suggar substitue.. out .. I would also maby hrmm just gota ingenious idea.. maby some shreaded zuchini to add that extra moisture.. ya know.. zuchini muffins n stuff dont realy have a zuchini or squash taste to them beacuse of the spices you add to it.. shrug.. just to cut the amount of carbs that 2 banans have..
If i attempt a go at it ill post how i did it..

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

One person on another board tried it with a mixture of soy flour and almond flour. She said that it didn't rise. Would oat flour rise? Since I made two mini loaves, I froze one of them. Both my husband and I did fine (weight wise) when we ate it. We're in maintenance now though & doing SB instead of Atkins. If you try a different flour make sure it's one that will rise or add something to it to help it rise.

the riseing issue is why i said about useing the egg whites ect.. who knows... im still 50 LBS away from maitnence so i can not realy allow my self 20+ carbs for 1 banana..

good to hear it did not effect you adversly..

__________________
01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

I wonder if it would work if you only used 1 or 1/2 banana and got the rest of the flavor from banana extract and used the zucchini like you were thinking about? One person told me that the brown sugar twin left a bitter aftertaste. That's why I did the splenda and sf maple syrup. That worked well and didn't leave an aftertaste.