Gastric Bypass Diet Safe Banana Bread Recipe

Welcome in Fall by baking a loaf of

“Olma Elsie’s” Banana Bread

A Gastric Bypass diet approved recipe.

Although banana bread is good anytime of the year, there is nothing that compares to a fresh baked loaf of banana bread warm from the oven. Its aroma fills your home with a sweetness that even the finest candle companies can’t replicate. This family recipe was adapted with Baking Splenda. The recipe uses half the amount of regular sugar. Baking Splenda is a sugar blend. It incorporates granulated Splenda with refined sugar. The end product will render 3gm of sugar in the serving, which is legal on the Gastric Bypass Diet. If you choose to make this bread with the granulated Splenda and make it Sugar Free, there is a technique that you’ll need to know to ensure a successful out come.

INGREDIENTS:

* ½ Cup “ Sugar Blend” baking Splenda

* 2 Cups all purpose flour, sifted

* 1 tsp. Baking soda

* ½ tsp salt

* 2 eggs

* 1 stick butter, softened, but not melted

* 1 tsp. Pure vanilla extract

* 4 –5 ripe bananas

INSTRUCTIONS:

In a bowl cream together 1 stick of softened butter and ½ C Sugar Blend Splenda. Beat until fluffy and well creamed. Add eggs, one at a time to incorporate well into the mixture. Sift 2 cups of all purpose flour, 1tsp. baking soda and ½ tsp. salt. Slowly add dry ingredients to your creamed mixture.

Once blended, add 1 tsp. vanilla extract. Now begin adding the bananas. Instead of mashing the bananas, cut into pieces and add them one at a time. Blend well. The mixture will appear lumpy. If you’d like to add nuts, it’s totally optional. ½ cup chopped nuts of your choice can be added at this time.

Generously spray a loaf pan with cooking spray. Pour batter into the pan and bake on the middle rack on 350-degree oven for 55 – 60 minutes.

* Optional * before placing in the oven lightly sprinkle 1 tsp. of the sugar blend Splenda to the top of the loaf. This topping will give the loaf a sweet crust.

Check loaf by inserting a wooden toothpick into the middle of the loaf. If the toothpick is dry the loaf is done. Any moisture on the toothpick requires more baking time in 5 minutes increments.  When done, remove from the oven and cool on a tack 20 –30 minutes. Gently turn pan and tap to remove loaf. Continue to cool on rack. Eat and Enjoy!!

* If you choose to make this with granulated Splenda and therefore Sugar Free, you must add the Splenda to your dry ingredients. Blend your eggs and butter, beating until fluffy, then add the sifted flour, baking soda, salt and granulated Splenda. Compete the remaining steps as above*

Technorati Tags: Banana Bread, banana bread recipe, desserts, Gastric bypass diet, gastric bypass safe recipe, recipe, recipes, splenda recipe, sugar free recipe

via meggiesincredibleedibles.com

Is this the most delicious looking bread, and it is a splenda sugar blend giving it only 3 gms of sugar which is "legal" for a gastric bypass diet

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Almond trois laits

 

 

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Muffins are a delicious way to start out a morning. With your favorite cup of coffee, tea or juice a healthy quick breakfast is within reach. The French phrase “trios laits” and the Mexican phrase “tres leches” means three milks. For this almond muffin recipe is prepared with three different milk type products.

Take a little time out over the weekend to prepare tres leches almond muffins for your family. They will be on a covered platter or cake dish ready for the following morning. Everyone gets a wholesome, healthy and tasty muffin for breakfast so all of you can enjoy a quiet morning at the table together.

Ingredients:

• 4 cups of flour
• 4 teaspoons of baking powder
• 1 ½ cups of sugar
• 1 cup of softened butter (not melted)
• 2 teaspoons of almond extract
• 2/3 cup of whipping cream
• 2/3 cup of milk
• 2/3 cup of sweetened condensed milk
• 2 cups of sliced almonds

Directions:

1. Preheat oven to 400’.
2. Grease two muffins trays with either Crisco or spray with Pam. This can be eliminated if you have muffin liners on hand.
3. In a large mixing bowl, beat the butter and sugar together until smooth,
4. Then add the eggs and almond extract until combined.
5. Add baking powder to mixing bowl, include all three milk products and then add the flour a little at a time until well blended.
6. Next, toss in 1 ½ cups of sliced almonds and fold them into the almond muffin batter using a rubber spatula.
7. Once all the muffin liners are filled 2/3 high in the pan. Take the remaining almond slices and sprinkle the nuts over the top of the batter prior to placing the pans in the oven.
8. Bake for 15 – 25 minutes or until muffin tops are lightly golden brown in color.
9. Remove muffin trays from oven and place on cooling rack. Allow 10 minutes to pass before removing muffins from pan.
10. Transfer almond tres leches muffins from muffin pan to cooling rack. Allow to cool for 20 minutes before serving. Muffins will still be quite warm. Or, allow to cool completely before serving.
11. Enjoy!

Suggestions:

• Vanilla extract can be used in place of the almond if you prefer less of a nutty taste.
• If almonds are not your nut of choice then feel free to substitute it with the one preferred. Pecans, hazelnuts and cashews are a few delicious choices.
• Any muffin can have butter spread inside once cut open. These almond tres leches muffins are so packed with flavor one will want to eat them right out the oven without any additional spreads or toppings.
• You can always add 1/4 cup of any chopped fruit that you love into the batter to give these muffins a little extra flavor.

Buy your ingredients locally by stopping in at the SuperValu, Wal-mart or Krogers in your neighborhood.

 

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via examiner.com

Will definitely be trying these.So delicious looking and this is a easy cooking recipe