Sunday, February 22, 2015

Banana Nutella Bread Creation

Another experiment!


I tweaked this from the paleo mama.  Here is a link to the original recipe  http://thepaleomama.com/2014/05/cinnamon-chocolate-swirl-bread/






Ingredients:
  • 4 medium bananas 
  • 3/4 up egg whites
  • ¼ cup butter
  • ½ cup nutella
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract 
  • pinch of sea salt
  • two tablespoons organic honey
  • 1/2 cup chocolate chips (I used toll house)
Instructions: 
  1. Preheat the oven to 350°F Grease a 9-by-5-inch loaf pan.
  2. Combine the bananas, eggs, butter, and Nutella in a food processor or mixing bowl and mix well until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix together well.
  3. Add chocolate chips and honey, mix thoroughly.  I used my immersion blender for this (I use my immersion blender more than any other tool)
  4. Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
  5. Bake for 60 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and let cool in the pan for 15 minutes before serving.
Final Verdict.  Very moist.  My knife came out clean in two spots, I let it cool for two hours before I cut into it.  I ate just a forkful, and it is delicious.  Definitely can taste/feel the coconut flour, which means you better like coconut.  (I do)  If I were to cut this bread/cake for 10 equal slices the calorie count will be 226 calories.  I tend to not eat a lot of my creations, just taste.  But I get great joy out of the actual act of baking, and then sharing.  I feel that this would be good in a round casserole dish served like a spoon bread/pudding with a but of whipped cream.  A good option for those trying to stay away from gluten (as I try to do)

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