Extraordinary Banana Bread

  • 65 mins
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Diabetic Friendly – Gluten Free – Dairy Free – Vegan

Sliced thick and serve warm with a dollop of whip topping!

Prep Time: 15 minutes   Total Time: 65 minutes

Servings: 12

Banana Bread 03

Banana Bread 01

Ingredients:

  • 2 Flax Eggs (Directions below)
  • 3 very ripe medium bananas
  • ¾ cup Splenda® Brown Sugar Blend
  • ½ cup grapeseed oil
  • 2 cups gluten free flour blend*
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbs ground cinnamon
  • ½ tsp sea salt
  • 1 cup frozen Cool Whip Lite®, thawed

* I recommend either Bob’s Red Mill® 1 to 1 Baking Flour® or Betty Crocker® All Purpose Rice Flour Blend if you do not make your own blend.

Directions:

Make Flax Eggs (mix 1 tbs ground flax with 2 ½ tbs water for each egg equivalent) and refrigerate 15 minutes to 24 hours. [For this recipe: 2 tbs ground flax seed with 5 tbs water.]

  1. Preheat oven to 350°F (175°C)
  2. Mash Bananas, add sugar and combine.
  3. Add flax eggs, oil and vanilla to banana-sugar mix and combine. Do not over mix.
  4. Mix dry ingredients in separate bowl, then slowly stir into mixture. Do not beat.
  5. Bake for 45-50 minutes in 9 ½ x 4 ½ loaf pan, or until wooden toothpick comes out clean.

Serve warm topped with whipped topping.

NutInfoBananaBread

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