Weighty Matters and Gluten Free Sugar Free Banana Nut Breads

by Joanne on February 28, 2013

From “1001 Pearls of Runners Wisdom”

Quote by Don Kardong

If you run 100 miles a week, you can eat anything you want.  -Why? Because a) you’ll burn all the calories you consume, b) you deserve it; and c) you’ll be injured soon and back on a restricted diet anyway.

Let’s not get injured and lets not get “weighty”. 

Nut flours paired with banana and a touch of cinnamon. The house smells great and the little banana nut breads taste superb. 

These breads are baked small because the batter is very dense, in fact it will hold it’s form so if you want a smooth top bread, it’s best to shape it before baking.  The advantage to making these in oversized muffin cups is they can be individually wrapped and stored.

Try toasting these for an extra treat!

Based on a recipe from “The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes offering solutions for celiac disease, diabetes, and weight loss”

Makes 12 oversized muffin breads  *Pardon the photos. I had to use the iPhone as the camera was temporarily on vacation.

banana breads 1

  • 1 cup almond flour (or pecan flour as per original recipe)
  • 1 cup coconut flour (or sunflower seed flour as per original recipe)
  • 3/4 cup Stevia Extract in the Raw (or Splenda)
  • 1 TBS baking powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup lightly toasted pecans, chopped
  • 3 egg whites (or 4 as per the original recipe)
  • 1/4 cup unsweetened soy milk (or vanilla soy milk)
  • 1 tsp vanilla extract * optional
  • 1 3/4 cup or 3 mashed ripe bananas

Preheat the oven to 375 F.  Spray oversized muffin tins or mini loaf pans  with non stick baking spray.

Combine the flours, sweetener, baking powder, xanthan gum, salt, and cinnamon.  Whisk to mix. Stir in the pecans.

In a large bowl, beat the egg whites with the milk and vanilla if using.  Stir in the flour only to combine.  Add the mashed bananas and stir another minute to smooth. 

Spread into the pans and bake for 15 minutes then rotate pan and bake 12 – 15 min. more. Do not over bake.   Allow to cool 10 – 20 minutes, serve warm.  Once cooled, try toasted.

banana breads4

The texture looks firm but moist.

banana breads5

The banana flavor is pronounced and the nuts provide a delightful crunch to a moist crumb.

Don’t over measure the stevia or splenda.  It may produce a background bitterness as an aftertaste.  Best to err on the low side with sugar substitutes.

banana breads3

Gluten free AND sugar free. Not a bad choice when the urge to splurge grabs you.

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  • At 2013.03.01 12:11, misszippy said:

    Yum! They really do look good and perfect for winter!

    • At 2013.03.03 01:45, cCU said:

      Your muffins look too good my friend, perfect for breakkie 😀


      • At 2013.03.10 20:11, Alex @ Kitchen Pantry said:

        Those breads are ideal and enticing, because not having sugar means less cals. I’m hankering for them now….

        Certainly if I run 100 miles I can eat everything, so true 🙂

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