As most of you who follow my blogs know, I have diabetes and several auto-immune diseases. I have had a lot of my colon removed, too. I try to eat a healthy diet but I do enjoy good food! I had a desire for something new one morning six or seven years ago so I went into the kitchen and came up with this. This is a very healthy version of bread. You will find more common ways of doing this in ( ) if you don’t want to go as healthy as I did. It really does taste good and is good for you, too.
1 bag (8-oz) sugar-free chocolate chips
1/3 cup no-sugar-added applesauce (salt-free butter)
1/3 cup canola or coconut oil
1 cup Splenda Granulated
3 eggs or 3/4 cup egg substitute
1 cup whole-wheat flour*
1/2 cup garbanzo bean flour*
1/2 cup pecan meal (all-purpose flour)
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup mashed ripe banana
1/3 cup milk
1 tsp vanilla extract
Preheat oven to 350 degrees.
Grease a 9-inch loaf pan, muffin cups, or mini-muffin cups; set aside.
In a 2-quart mixing bowl cream the applesauce, oil, and Splenda together until creamy. Beat in the eggs.
Combine the whole-wheat flour, garbanzo bean flour, pecan meal, baking powder, and salt together.
Combine the banana, milk, and vanilla in a small bowl.
Alternately add the flour mixture and the banana mixture to the creamed mixture beating after each addition. When well blended, pour into a 9-inch loaf pan, muffin tins or mini-muffin pans (your choice).
Bake bread/breads at 350 degrees until a wooden toothpick inserted in the center comes out clean. This could be as short a time as 15 minutes for minis or about an hour for a loaf.
Note: My loaf is not high because I wanted to see how the mini-muffins would turn out so I took part of my batter for those. This bread will not be as high as regular bread made with sugar and refined flour. However, it will be more like a conventional loaf than the one pictured here.
*Or all-purpose flour although I never use it.