You wouldn’t believe this banana bread has only 5 g net carbs per slice. Yes, there’s walnuts in it, too.
You wouldn’t believe this banana bread has only 5 g net carbs per slice. Yes, there’s walnuts in it, too.
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Years ago, my parents were working on a recipe probably similar to this with the intent of selling the finished product. They never did sell it (too much pain in the butt marketing and licensing), but they called it “Body Floss” due to its exceptionally high fibre content (lol, yeah, you can see their marketing woes already). Anyhoo … It was dense, high protein, extremely high fibre, and tasted good. Expensive to make, though … They used weird flour (I dunno, amaranth or something) along with soy protein or some such. And a bunch of eggs. They added some kind of husk or hull (I dunno, like bran or corn husks) to bring up the fibre in order to counteract the … Ehem … problems due to its high protein/density.
Haha! Crazy parents. I’m pretty sure theirs had a higher carb count than yours here, though. I don’t remember exactly. I suppose it might depend on whether you count the fibre as part of the carb measurement.
I’m thinking they were using psyllium husks, Michael Ireland? Not necessary at all, but people do use them in doughs and other breads. Banana bread however, is not really “bread,” it’s closer to say, a heavy pound cake-type sweet.
This particular one I made (twice, now) VERY closely resembles the real thing, so much so, you would scarcely know one from the other. Banana bread made the traditional way is just eggs, flour, butter or oil, sugar, baking powder, and bananas, sometimes walnuts, a little vanilla and/or cinnamon (I used all three in this). It’s not known to be full of protein or a big source of fiber at all.
This has 3 eggs and 3 grams of fiber from almond flour + coconut flour + whatever fiber is in the banana flesh. The recipe I modified does not call for any sweetener, but because I included a very good facsimile of brown sugar which I’ve replicated using sugar free ingredients, I believe that’s what gives it the extra boost toward being close to the real thing.
In fact, both recipes are 4-5 grams protein per serving. I don’t pile on protein. I aim for no less than 65 g and no more than 90 g per day, because I’m insulin-resistant, and too much spikes me.
Aha, ya, that could be it … It’s been a few years. In any case, it’s challenging to make it not-weird, so good work! Also +1 for the cinnamon and not using sugar. We use xylitol in our house.
I haven’t tried xylitol yet. I mixed ~1/8 tsp with 2 tablespoons of granulated erythritol (which measures like sugar, 1:1). This replicated almost EXACTLY a brown sugar taste/texture. Was it needed? No, the 2 bananas made it sweet enough. However, this addition made a huge difference.
Ya, straight xylitol is 1:1 as well. It’s less expensive than erythritol, buuuuttt … If you’ve never eaten much of it (it’s also in a lot of berries), it can cause a little gastrointestinal ummm anomalies lol. Just go easy on it for the first little while so your digestive tract has time to ramp up the right enzyme production.
Yeah, that’s the stuff they put in sugar-free chocolates for years, and if you eat more than the recommended serving, you get some loosey goosey biz in the bathroom for sure.