Banana Bread Mamma Mia! Diet Style

Banana bread Mamma Mia! Diet style is something that you should be able to make at home when you have ripe bananas : tasty, healthy and easy. My kids love it; when I make it, they cannot wait to snack on a warm and freshly baked slice, yum!

My recipe is traditional but with a modern twist, in line with the Mamma Mia! Diet principles: less simple sugars and more fiber. In this recipe I use erythritol as a sweetener instead of white granulated sugar . It works well: good flavor and good consistency.

Erytritol is known as a sugar alcohol. It occurs naturally in some fruits and fermented foods. The fermentation of wheat or cornstarch creates a crystalline product that can then be added to foods, much like sugar. Research has shown that erythritol doesn’t have noticeable effects on blood sugar levels. Foods sweetened with erythritol are also more likely to have fewer calories and no negative effects to your waistline. Like everything in life, moderation is the key. Erythritol in high doses may be laxative in people particularly sensitive to it.

I also substitute all-purpose flour with whole wheat flour, richer in fiber and nutrients. Fiber has a lot of health benefits, including contributing to healthy weight loss.
Enjoy and feel guilty!

BANANA BREAD MAMMA MIA! DIET STYLE

Total preparation time: 70 minutes          Baking time: 50-60 minutes            Servings: 8-10 slices

INGREDIENTS

110 g (½ cup ) unsalted butter, melted
200 g (1 cup) erythriol or granulated white sugar
2 large eggs
60 ml (¼ cup) milk
1 teaspoon vanilla extract
3 large bananas, very ripe
320 g (2 ¼ cups) whole wheat flour
30 g (about ¼ cup) corn flour
10 g (2 teaspoons) baking powder
¼ teaspoon salt
100 g (3.5 0z) chopped nuts or dark chocolate chunks

DIRECTIONS

1. Preheat the oven to 180ｰC (350ｰF) and set oven rack to middle position. Wet and wring out some parchment paper and line an 8×5-inch loaf pan, letting the excess hang over the long sides to form a sling
2. In a large bowl whisk the sugar and eggs with an electric mixer until pale yellow. Mix in gently the butter with a spoon until completely combined and the mixture is smooth
3. Whisk the milk and vanilla into the batter
4. Mash the bananas with a fork and add to the batter
5. Add the flours, baking powder, and salt. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible
6. Fold in the nuts or chocolate
7. Pour the batter into the pan
8. Bake for 50 to 60 minutes until the top of the cake is caramelized dark brown a toothpick or cake tester inserted into the middle comes out clean
9. Cool in the pan for 10 minutes on a wire cooling rack; this helps the loaf solidify and makes it easier to remove from the pan
10. Grasping the parchment paper sling, lift the loaf out of the pan and place on the on the cooling rack. Cool for another 10 minutes before slicing. – Paola