The Go-to Banana Bread

This is THE banana bread recipe I use whenever I have overripe bananas.  It's from one of my favorite baking sites.  While I realize that a carb is a carb no matter how you try to spin it for a diabetic, I tried to adapt it so that it's as healthy as I can make it while maintaining it's moist banana-y goodness so Cy can enjoy some too.

Before

After

 Banana Bread Recipe:
adapted from TheJoyofBaking website


Ingredients:

Whole Wheat Flour...1C
Almond Flour...1/2C
Flax seed meal...1/4C
sugar (splenda or other sugar alternative)...1/2C
cinnamon...1tbsp
Baking powder...1tsp
baking soda...1/4tsp
salt...1/4tsp
Eggs...2
melted butter (or coconut oil)...1/2C
vanilla extract...1tbsp
Ripe bananas...3
Nuts (anykind- I use walnuts or pecans)...1C

Directions:
(Makes 1 9in loaf pan)

1.  Preheat oven to 350F. Toast nuts.

2.  Mix all dry (flours, flax seed meal, cinnamon, baking powder, baking soda, and salt) ingredients together in a bowl.

3. In a separate bowl, mash bananas, mix in melted butter, sugar, mixed eggs, and vanilla extract.

4. Add dry ingredients into the wet and mix with a spatula.  IMPORTANT- don't overmix!  The batter can be clumpy NOT smooth, we don't want to overmix the batter which makes for rubbery bread.  Gently mix in your nuts.

5.  Pour batter into a parchment lined (or sprayed) loaf pan.

6. Bake for about 55-60min.  Check to see if a toothpick comes out clean.