Today is a story of “yes Virginia, there really is a sweet bread that’s delicious and good for you too!” Sorry…Santa Claus isn’t here.
I love a good sweet bread, but at my age, it tends to stick around my middle. I wanted to find one that would give me the protein that I need and still have the texture and flavors that make it delicious. Today is that day!
I decided to look at garbanzo bean flour. Already used as one of mix for gluten free recipes, it usually isn’t the star player. My body “loves” garbanzo beans. High protein and high fiber too! I find the flavor is complimentary in many dishes. I had never used it in baked goods.
I don’t have a gluten problem. I have a carbohydrate problem. I quit eating cereal about a year ago. I now have yogurt with fruit and nuts for breakfast. I’ve lost almost 15 pounds since then.
Most gluten free baked goods I’ve tried are OK, but the texture and flavor is somewhat lacking…. Not this one. I can’t believe I got this lucky first time trying.
These little mini loaves have 7-8 gm of protein each. That’s more than most cereals can boast. This just happens to be gluten free as well. I used bananas for sweetness and moisture along coconut to improve the texture and lighten the density. Add a nice shot of dutch cocoa cause…its chocolate! This recipe is a sure fire keeper!
I had my husband taste them before I told him what they were. He was happily surprised. My son, aka “Mr Texture”, loved it as well.
Makes one loaf or 8 mini loaves
1/3 cup fruity olive oil
3/4 cup raw sugar
2 very ripe bananas
3 Tbs light sour cream
1 1/2 cup garbanzo bean flour
4 heaping Tbs dutch processed cocoa powder, sifted (try Droste)
1 1/2 tsp baking powder (aluminum free please)
1/4 tsp fine grain salt
1 cup unsweetened flaked coconut
Preheat oven to 350 F.
In your mixer’s bowl, combine olive oil and sugar and beat for several minutes to allow the sugar to begin to dissolve.
While the mixer is combining the oil and sugar…..
In a small bowl add the garbanzo bean flour, sift the cocoa powder over the top (sifting eliminates cocoa lumps in the batter). Add the baking powder, salt and flaked coconut. Give it all a quick stir to mix. Set aside.
Peel the bananas and break into 1-2 inch pieces and add while mixer is running (no need to mash ahead of time). Mix until banana pieces are small (1/2 inch or smaller). Add sour cream and mix again. Add eggs, one at a time and mix until incorporated. Now add the dry ingredients and mix for about 1-2 minutes to let everything incorporate.
Pour batter into greased (or silicone) loaf pan or mini loaf pans. Bake for 35-40 min for single loaf or 25 min for mini loaves…..depending on your oven’s performance. Loaves are done when a toothpick inserted in center comes out clean. Allow to cool for 10 minutes and then remove from pan and allow to cool completely. Enjoy!
If loaves will not be consumed within a day, freeze them. They reheat beautifully!