Low-Fat & Gluten-Free Chocolate Chip Banana Bread.
I’ve been on a banana bread kick lately. My mom makes the world’s best banana bread and whenever we go back to Cleveland she sends us home with a loaf, which we quickly devour. I’ve been on a quest to create a recipe for yummy yet healthy-ish banana bread. This recipe is gluten-free, low fat and still really delicious! Don’t get me wrong, this doesn’t compare to my mama’s banana bread, but it’s a great alternative for when you have a craving for it but don’t want the fat and calories of regular banana bread!
~Makes 8 generous slices
- 1 cup Bob’s Red Mill all-purpose gluten-free flour (or regular flour if you prefer it not to be gluten-free)
- 1/3 cup Bob’s Red Mill almond meal
- 5 over ripe bananas (they should be a little brown)
- 3 eggs
- 2 tbsp light butter, melted
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/4 cup semi-sweet mini chocolate chips
- 1 tbsp baking soda
Cut the bananas into smaller pieces put them in the mixer along with the eggs, vanilla and melted butter. Mix until the bananas are smooth and then slowly add in the flour, almond meal, cinnamon, chocolate chips and baking soda. Once combined, pour the mixture into a greased baking pan (I used a 9″ round cake pan) and bake in a 385 degree oven for 30 minutes or until lightly browned.
Penne Pasta with Creamy Caper Pesto & Artichokes.
This creamy caper pesto pasta (say that ten times fast!) is a unique twist on a standard basil pesto. Be warned, if you don’t like capers you will not like this pasta! I happen to love capers, but I do realize that they’re an acquired taste. The capers add a salty tang to the sauce that’s balanced out with the Parmesan and sour cream. The artichokes compliment the flavors and textures perfectly. If you like capers, you should definitely give this dish a try!
- 16-oz package penne pasta (I used Trader Joe’s brown rice penne)
- 1/3 cup capers
- 1/3 cup sliced roasted almonds
- 1/3 cup grated Parmesan cheese
- 2 large handfuls fresh flat leaf parsley
- 1 small handful fresh dill
- 3 tbsp reduced-fat sour cream
- 2 tbsp olive oil
- 1 lemon, juiced
- black pepper (to taste)
- 14-0z can of quartered artichokes, liquid drained
In a food processor, add the capers, almonds, olive oil and lemon juice. Blend the ingredients to so they are chopped and then add in the handfuls of parsley and dill, one handful at a time, blending each until chopped and mixed in. Lastly, add the sour cream, Parmesan and black pepper and blend the mixture until completely smooth. If needed, add in a little bit of water to help smooth out the mixture.
Boil the pasta as directed on the package and drain all excess water. Put the pasta back into the same pot and mix the cooked pasta together with the artichokes and caper pesto to combine and heat the sauce.