Multigrain Banana Blueberry Coconut Bread

whitejessamine

I love to make this, cut it into individual slices, and then freeze them. In the mornings, I just pull one out of the freezer and pop it in the toaster. I make it gluten-free, and it's already dairy-free, so it's great if you're allergic. Each slice is about 167 calories (it's a dense bread, so once slice is plenty for me), 7 grams fat, 5 grams protein, 6 grams sugar, and 6 grams fiber.

Ingredients: 3 ripe bananas, mashed; 1/4 cup unsweetened applesauce; 1/2 cup xylitol or other calorie-free sweetener; 2 oz. egg whites (about 4 egg whites); 1/2 cup ground flax seed; 1/2 cup whole grain teff flour; 1/2 cup gluten-free all-purpose flour (or regular all-purpose flour, if you prefer); 1/2 cup unsweetened shredded coconut; 1/4 cup whole flax seeds; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine ground sea salt; 1/2 cup fresh or frozen unsweetened blueberries.

Directions: Preheat oven to 350F. In medium mixing bowl, beat together bananas, applesauce, xylitol, and egg whites.
In another bowl, mix together ground flax, whole flax seeds, teff flour, all-purpose flour, coconut, baking soda, baking powder, and salt.
Add the flour mixture to the banana mixture and beat well.
Fold in blueberries.
Pour batter into greased loaf pan.
Bake at 350F for about one hour, until a toothpick comes out clean.
Allow bread to cool about 10 minutes before slicing.

whitejessamine

Here is a pic for anyone interested:


In this loaf, I increased the egg whites to 3 oz to up the protein, and reduced the applesauce to 2 Tbsp to keep the moisture balance. I also used 1/2 cup whole grain brown rice flour and 1/2 tsp xanthan gum instead of 1/2 cup all-purpose gluten-free flour to increase the fiber content.