Wednesday, September 21, 2011

Sugar-Free Banana Bread

This is something I made a long time ago, but I haven't been great about keeping up with this blog as you can tell, so I'm posting it now, many, many months later.

I'm not a huge fan of this, but I was looking for something interesting to make for my daughter besides the usual boring purees.  She was 9 months at the time and loving finger foods.  I wanted to expose her to as many flavors and textures as possible, and thought this might be good.  Unfortunately, she wasn't a fan either and I ended up tossing most of it.  It was just bland and a bit on the dry side and not very tasty.  The sugar is very important :)

Anyway, if you decide to give this a try anyway, from what I've read, it's not a good idea to give babies too much sugar or salt, and this fits the bill.  It's also not a good idea for babies to eat egg whites, but we have no history of allergies in our families and our pediatrician cleared it.  If you're being more careful about allergies than we are, you might want to steer clear of this until your kid is a bit older.  I left out the nuts from the recipe because that's another common allergen.

Inspired by
- 3/4 cups of bananas (mashed)
- 1/3 cup of veggie oil
- 1 large eggs
- 1/2 cup water
- 1 tsp vanilla
- 2 cups of flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Mix the banana, oil, eggs and water.
- Add flour, baking soda, baking powder, cinnamon and nutmeg and mix well.
- Pour mixture into a well-oiled 9x5 loaf pan.
- Bakd at 325 for 45 minutes or until a toothpick comes out clean.
- Cool on a wire rack, then slice and serve.