Sour Cream Banana Bread
 

Last night I tried the Sour Cream Banana Bread recipe from the most recent Lowcarbluxury Newsletter.

It called for 2.5 oz. of Gerber's Baby Banana food. Does anyone have any idea why a "real" banana couldn't be pureed? I read the ingredients on the baby food and it says there is modified starch tapioca and also sugar. Total carbs in the 4.5 oz. jar is 23 gram. To me a ripe banana always tastes sweeter than a green one. I'm wondering if that makes any difference in the carbs of bananas.

I would give this bread 8 out of 10. It was a nice change. It really stuck to the pan though if though I sprayed it good, so next time I'm going to do the alcan wrap thing.

[Edited by Sharon on 04-01-01 at 18:28]

I think you have the wrong baby food bananas! If you get the "beginner" ones they don't have added starch or sugar.

Sour Cream Banana Cake
 

Your absolutlely correct Deirdre.:) I posted this info in regards to the three new quick breads found at the LC Luxury site newsletter for December on our e-groups LC Canada message board yesterday.
http://www.lowcarbluxury.com/newsle...vol01-no05.html

The recipe calls for Gerber banana baby food and I used the Heinz with no starch or sugars added. I also added a 1/4 cup of walnuts and refrigerated it. At 3.5 carbs per slice it is a great substitute for a muffin in the morning. Hubby and I had a slice with whipped cream for our dessert last evening. I am going to try making the Eggnog Quick Bread and Downeast Maine Pumpkin Bread today.

Bonnie

[Edited by Webmaster on 05-01-01 at 11:51]

Banana Baby Food
 

Thanks ladies...I looked for banana baby food in two different groceries stores here this week. (It's been a few years since I had any in the house!). Zehrs is our major chain here and I read the labels on the 2 kinds of banana they had and they both had sugar and the tapioca in them. What I remembered starter foods didn't have additives if any. Thanks confirming what I was thinking.

I checked a couple of stores here for it today and all I found was the banana "dessert" too. Strange, I know they did have just bananas fairly recently. I'll have to check around more.

Gerber baby food isn't sold in Canada anymore - they were charged with price fixing a few years ago and aren't allowed to sell it here any more. All we have is Heinz and the Organic kind, which I think is made by Heinz!

Can somebody please tell me exacty where the recipe for the banana bread is? Or, just post it here? I can't find it!! I finally found regular banana baby food at Loblaws. I'm sure a pureed banana would work just as well though.

Recipe from LowcarbLuxury Newsletter
 

Banana Sour Cream Bread

1/3 cup butter, softened
1/2 cup full-fat cream cheese
4 eggs, room temperature
3/4 cup pourable (granulated) Splenda
2 teaspoons Brown Sugar Twin
1 3/4 cups almond flour
1/4 cup Vital Wheat Gluten flour
1 teaspoon baking powder
1/2 teaspoon salt
1 2.5 oz jar Gerber Banana Baby Food
1/4 cup sour cream
20 drops liquid sweetener
1 teaspoon banana flavor extract

Preheat oven to 325°F.

Cream butter, cream cheese pourable Splenda and Brown Sugar Twin well. Add eggs - one at a time - beating well after each. Set aside.

In separate large bowl, blend almond flour, Vital Wheat Gluten flour, baking powder, and salt.

In small bowl mix baby food, sour cream, liquid sweetener (I use liquid Splenda, but you can use Sweet N Low or Cyclamate sweetener if you like), and banana extract. Add to butter/cream cheese mixture and beat well.

Mix wet and dry ingredients with large spoon or mixer until fully incorporated. Pour into greased 9 x 5 inch loaf pan and bake for approximately 1 hour and 10 minutes (oven times may vary a bit.)

45 grams of carbs in entire recipe.
Makes 12 slices: 3.75 carbs per slice.

[optional:] Like a sugary topping? For an extra few grams for the loaf (almost doesn't change the amount per slice), sprinkle a bit of Diabetisweet over the top of the bread in its last 20 minutes of baking.

Walnuts or pecans can be added to this recipe as well. About 1/2 cup broken nut pieces added just before adding to loaf pan to bake works nicely.


Note: I used a small banana and pureed it myself, and also added a few pecans. The bread was really moist and had a lot of flavour.

Thanks Sharon! I did find the recipe after I posted that message. It wasn't actually in the "recipe" section of the newsletter. I tried to delete my message but apparently it didn't work!

I have all the ingredients except the banana flavour extract! There's always something!

I am going to try the recipe for the Banana Sour Cream Bread although I can't tell you how many bread recipes I have made in the hopes that they won't taste like something that you spit into the sink. Could someone please tell me where I find almond flour. I have found everything else but I have no idea where to look for almond flour. Your help would be appreciated.

RE: Almond flour
 

Almond Flour is just finely ground almonds. If you have a food processer, just throw some in and presto!



Bonnie

Almond Flour
 

You can find it already ground in most "bulk" food sections...probably cheaper to make your own though. I continue to use a small banana when I make this...it is my favourite "bread" at the present.

almond 'flour'
 

For instance, right next to the Whole Almonds, Blanched Almonds, Almond Slivers (and all the same price per 100g) in the bulk baking supplies at the Save-On/Overwaitea, is the Ground Almonds.

When baking with the stuff, I either use as is (already ground and very convenient) or grind it just a bit more in the food processor to get a finer texture. Use Pulse only or you *might* get Almond Butter.

Sour Cream Banana Bread
 

Thanks everyone for your replies, I now know what almond flour is and where to find it. I just hope this bread tastes good, I have been so disappointed in the past with other recipes.

Sour Cream Banana Bread
 

:D I just wanted everyone to know that the Sour Cream Banana Bread is just wonderful!!!! I have been eating low carb for over a year and have tried so many different recipes for muffins/breads and they all tasted terrible so I thought I would try one more time and make the Banada Bread. It was to die for. I just want to thank Sharon for sharing it with us. So if you are not sure about making, let me set your mind at ease. You will like it.

Judie

I'm glad you liked it.....I have a loaf in my freezer right now... I sometimes make 2 and freeze one...so when I'm feeling lazy....I still have something low carb to bring out.... I like recipes I can freeze.

This weekend I made baked cheese cake in muffin cups and put different kinds of sugar free ED Smith Jam on the top....they were really good...even my kids love them...and they couldn't care less that they are "low carb". I used apricot jam, strawberry and blueberry!!

Almond Flour
 

I find the best results come from grinding sliced almonds in a coffee grinder. It grinds them very finely, making better textured baked goods.

If anyone from Vancouver shops at Urban Fare, check out the walnut and pistachio flour in the baking section. It's about $60.00 a pound. I'm not a frequent shopper there and have been noting it since last October. Everytime I see it and its ludicrous price tag, I laugh my head off. Why, it must be RANCID by now!

I am not going anywhere near that banana bread recipe. Banana bread is a total trigger binge non-food for me.

Karen

Not crazy about almonds, can you grind up walnuts or use walnut flour instead?

Not sure, but I would think the carb count would be different and I'm not sure how it would affect the total recipe.....honestly, I can't tell it's Almond Flour.....but if you have a real dislike for Almonds you might be able too.

Wish I could share a piece of mine with you, so you'd know!!

I hope someone can help you who has more experience with different nuts.

Sour Cream Banana Bread
 

Does anyone know where to get banana extract in Vancouver (I've been looking but haven't been able to find any)?

Also, some recipes call for wheat gluten and others for wheat gluten flour. Are these the same thing?

Thanks!

Give the Gourmet Warehouse a call - 253-3022. They may have it in stock.

Wheat gluten and wheat gluten flour are one and the same. Bob's Red Mill brand has Vital Wheat Gluten which is the best to use for recipes calling for wheat gluten and wheat gluten flour. Capers and Choices carry it.

Karen

Banana Bread is Excellent
 

I made one loaf of this recipe last week and gave it a 7 out of 10 at first. Then after a day or two of sitting in the fridge, the flavour really came out and I now give it a 10.

My husband really likes it too and between the two of us we went thru the loaf fairly quickly, so yesterday I made two more loaves and froze one. My husband doesn't eat LC and loves his baked goods. The fact that he really likes it says a lot about how good it is.

I ground up my own almond flour and used a small really ripe banana instead of the baby food by the way. Both worked fine.

Lori

Good stuff
 

Glad you enjoyed it...it's still one of my favourites too! I agree that it takes a couple days for the flavour to really come through.

ground almonds-how much?
 

could someone reply to how many cups or should I say oz's does it take to get the finish product of 1 3/4 c almond flour?
Thanks-can't wait to try this.Joyce

it's going to vary depending on...
 

the dryness of the almonds, etc.

You'll need to buy at least 2 cups worth of the almonds (or about a pound) and grind them up, then measure. That's what I would do, when I don't buy them already ground.

Some things "expand" when ground (take up more space) and some things "condense".

A Little Confused
 

This recipe sounds wonderful and just like what I am looking for to substitute for breakfast occasionaly. But, I was wondering about brown sugar twin. I have looked everywhere for it and cannot find it. Would it be okay to use regular sugar twin? Also, as I keep track of calories as well as carbs, do you have any idea of the calorie count?

At any rate, I can't wait to try this. Thanks for sharing it with us.

Sharon,
I have been unable to find Almond Flour, can somebody help me and tell me where to find this. I found the other flour but cannot try this great bread with out the rest.
THanks
Cindyh:(

Almond Flour
 

Hi there. You can get Almond "flour" at bulk stores. It might be labled "Ground Almonds". Alternatively you can make it in a coffee grinder, food processor or with a freezer bag and rolling pin. It's just crushed nuts. It's usually cheaper to make it yourself from whole almonds. This applies to things like flax and all nuts you would like to use as a base for a recipe.

Best of luck,
Nat

Sour cream banana bread
 

Hi. A newbe here. I've been looking for days for a banana bread recipe. So glad to have found this one and can't wait to try it. of course I don't have all the things I need but that is fixable.

Does anyone know if you can substitute oat flour for the almond flour?

1. Netrition.com sells nearly everything a lowcarber is likely to want for 'special ingredients' with a few rare exceptions. If it isn't in your store, I bet they have it.

2. You can use any kind of nut, but some are better than others due to skins, carbs, etc. For example, Hazelnut meal is decent and it has one less carb per 1/4c serving than Almond meal does. I think Pecans are lowest in carbs as plain nuts but I have never had them ground, they're too expensive. (I had to quit keeping them around because I could just sit and munch on them all day.)

I wish more of the lowcarb recipe world would use "sweetener equivalents" in recipes instead of things like "20 drops of liquid sweetener." At this moment I have FIVE completely different strengths of "liquid sweetener" on my shelf. One is yucky but teaspoon for teaspoon, one is stronger but I really don't know by how much (Davinci), one is 4x (old Fiberfit formula) and then stronger 8x (new Fiberfit formula) and then superstrong (SweetzFree). It would be so much easier if people just said, "Half a cup in sweetness-value of a liquid sweetener". The no matter what country or sweetener or combo someone was using, they'd know what they were doing. (At this recipe, when I read down the page far enough [not in ingredients list], it did finally say they were using 'liquid splenda'. I can't get liquid splenda, and I have no idea what the equivalent sweetness may be.)

Not to gripe, though -- 'cause the recipes on their site look divine AND I found the eggnog recipe I was looking for! Yay!