Gluten-Free Banana Nut Bread for Your Flat-Belly Diet
Prepare this Gluten-Free Banana Nut Bread recipe at night so you have a delicious flat-belly breakfast ready when you wake up. This recipe uses applesauce which helps to trim the fat while still keeping the bread moist.
Pair a slice of this bread with a whole fruit smoothie for breakfast. Or spread nut butter on top and drink a glass of milk for added protein.
Prep time: 15 minutes
Cook time: 2 hours
Yield: 8 servings
3 tablespoons melted butter
1/2 cup brown sugar, unpacked
1/4 cup unsweetened applesauce
1/2 cup reduced-fat buttermilk
3 bananas, mashed (about 1-1/2 cups)
1-1/2 cups brown rice flour
1/2 cup whole millet, crushed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon allspice
1/2 teaspoon kosher salt
1/2 cup chopped walnuts
In a medium bowl, combine the butter and brown sugar, and whisk in the eggs.
Stir in the applesauce, buttermilk, and bananas.
In a large bowl, whisk together the brown rice flour, millet, baking soda, baking powder, allspice, and salt.
Pour the banana mixture into the flour mixture, and stir just until combined, taking care not to overmix. Fold in the walnuts.
Coat a round 6-quart slow cooker with cooking spray. Pour the batter into the slow cooker, cover the slow cooker, and cook on high for 2 hours, until a toothpick inserted in the center comes out clean.
Run a flat spatula around the edges of the slow cooker to ensure the bread has released from the pan. Cool on a baking rack until ready to cut. Store in an airtight container in the refrigerator for up to 3 days.
Per serving: Calories 361 (From Fat 116); Fat 13g (Saturated 4g); Cholesterol 92mg; Sodium 440mg; Carbohydrate 55g (Dietary Fiber 4g); Protein 8g.