We love banana bread at our house but most recipes contain a lot of sugar and carbs. So, I developed a lower carb option that my family really loves and I don’t feel guilty eating a slice, or two. In this recipe, I use Sprouted Whole Wheat Flour, and Birch Xylitol which is a sweetener that tastes just like sugar but does not impact blood sugar levels. You can find it online, just make sure it’s Birch Xylitol. Here’s how to make it:
Preheat oven to 350 and spray a 9 x 5 in. loaf pan with cooking spray.
In a large bowl mix together the sprouted wheat flour, Dark cocoa Powder, Birch Xylitol, sea salt, & baking powder. Mix dry ingredients well. Add in mashed bananas, egg, melted butter, vanilla, oil, and mix until well combined. Next, add in the chopped walnuts and mix into the batter. See note at bottom, you could also add sugar free chocolate chips (optional).
Pour the batter into the sprayed loaf pan and using a butter knife dipped in oil, make a slice along the top length of the batter, wiping and dipping the knife as needed. The oil dipped slice on top helps to make sure the center bakes without drying out the bread. See photo below. Bake the loaf at 350 for 48-50 minutes. Check for doneness by inserting a toothpick into the center, it should come out clean. Do not over bake.
When done, remove the pan from the oven and cool on a wire rack for 15 minutes and then remove the bread and allow to cool on the wire rack or slice and serve warm. Enjoy and happy cooking!
Ingredients
1 cup sprouted wheat flour
1/2 cup Special Dark Cocoa Powder
3 tsp. aluminum free baking powder
1/2 tsp. sea salt
1 1/2 cups ripe mashed bananas
1 large egg at room temperature
1/4 cup melted butter
1/4 cup safflower oil
1 cup Birch Xylitol
1 tsp. vanilla
1 cup chopped walnuts
Note: You could also add sugar free chocolate chips if desired.