All up in my feelings on this ICED OATMEAL BANANA BREAD . Gluten, oil, butter, and refined sugar free, moist, gooey, and 100% yum!  I wasn’t sure how this ‘thrown together’ recipe would turn out, but I’m all in.  So much so, that I’m sure we will devour the loaf in less than two days.
To make:
Blend, 111 grams of egg whites, 120 grams of oats, 20 grams of coconut flour, 3/4 tsp of sea salt, tsp of vanilla, 1 tsp baking powder, 114 grams of swerve (or sugar free alternative of choice), 80 grams of Iced Oatmeal Cookie, 2 large ripe bananas, 1/2 cup unsweetened almond milk, and 1 tsp cinnamon. Once blended, pour the batter into a lined loaf pan and bake at 350 for 55 minutes to an hour (I kept mine at the 55 minute mark to keep things a little underbaked, just the way I like it, but feel free to add an additional 10 minutes for a firmer loaf). Slice into 10 pieces and serve!  Macros per slice (not including swerve carbs, which I never personally count, but feel free to add!): 140 calories/18c/6f/4p

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