Going to repost my banana bread recipe. Go to your kitchen. You probably already have very ripe bananas.
This recipe has been tweaked a few times to make it extra delicious. The banana and apple sauce lend a moisture that doesn't necessitate extra fat. There's a LOT of fiber in this. If you want less, cut down on the ground flax seed.
Why this fits into my diet to keep me in remission from Crohn's: I avoid all gluten and corn, as well as all gluten and corn derivatives. Of course the flours, almond and rice, are gluten and corn free. The applesauce is natural, so no corn syrup. The oats are gluten free. I use Bob's Red Mill brand. Most commercial baking powders are mixed with corn starch. I use Featherweight brand, which uses tapioca flour instead.
Ingredients:
2 ripe bananas
2 eggs, beaten
1/2 cup milk (or milk substitute)
1 tsp vanilla
1/2 cup applesauce (natural, without corn syrup)
3/4 cup brown sugar
1/4 cup ground flax seed
1/4 cup almond flour
1/2 cup gluten free oats
1 cup rice flour
2 tsp baking powder (free from corn starch)
cinnamon to taste
1/2 cup chocolate chips (optional)
Directions:
1. Preheat oven to 350 F
2. Mash bananas in a large bowl
3. Add egg, milk, vanilla, applesauce and brown sugar; mix well
4. Mix all dry ingredients in separate bowl
5. Slowly stir dry ingredients into wet ingredients
6. Mix in chocolate chips if desired
7. Coat bread pan with oil or margarine, or use parchment paper
8. Bake 45 minutes
Makes one loaf
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