Recipes

Banana bread (low sugar)

I’m ALWAYS on the hunt for a quick, easy, healthy banana bread recipe. I want a bread, not a cake, which means that it’s something that’s less sweet, toast-able, able to be smothered in butter, or spread over with a bit of ricotta and a drizzle of honey or maple syrup.
I also need something that’s TASTY and that’s where my test panel  comes in – a hungry, 9 year old, starving after school.
So here’s the recipe. The other great thing about this is that it’s so easy, no prior baking skills required.
img_4165

Ingredients

This recipe has 14 carb exchanges.

1 cup mashed banana (approx 2 large or 3 med bananas)
1/4 cup sugar
2 eggs lightly beaten
50 ml light olive oil
1/4 cup (60ml) milk
200g self raising flour (or 100g wholemeal, 100g SRF)
1 tsp baking powder (optional)
2 tsp cinnamon

Method

1 Preheat oven to 180*C. Grease loaf pan and line with baking paper.
2 Combine banana and sugar in a bowl. Stir in egg, oil and milk. Add remaining ingredients. Stir until just combined. Do not overwork or it becomes a bit gluggy.
3 Pour into the lined tin. Spread so it’s even. [Tip: Give the loaf pan a few sharp taps on the benchtop so the mixture settles evenly.] 
 4 Bake uncovered about 1hr (keep your nose out to smell when it’s done. I often find mine is done in about 50 mins in my oven)
5  Stand bread 5 mins then turn onto wire rack. Turn bread top-side to cool.

 


It’s always tricky to find something for dessert that isn’t loaded with sugar and carbs. This recipe for custard doesn’t have any cream which reduces the amount of carbohydrates in there. We rely on the egg to give it the thick creaminess that makes a custard a custard.

Custard (makes 1 cup)

This recipe has approx 2 carb exchanges.

Ingredients

1 cup low fat milk
1 tablespoon cornflour
1 egg
1 teaspoon vanilla extract
1/2 tablespoon sugar
1 teaspoon cinnamon (optional)

Method

In a small saucepan, combine the milk, cornflour, egg and vanilla. Whisk together until smooth.
Over medium heat, whisk the ingredients continuously to prevent egg from setting too quickly.
When the mixture starts to bubble, turn heat down to low and keep whisking until the mixture is quite thick and no longer runny.
Remove from heat. Add the cinnamon if using. Add the sugar and stir until it has dissolved.
Serve warm.

[50g of tinned peaches (approx 3 slices) and 1/2 cup of custard = 1 exchange]

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s