Bariatric Cookery

Just another WordPress weblog

TwitterFacebookInstagramUSA

Bariatric Banana Loaf

10 Comments

bariatric banana loaf

Every time I visit a Support Group I take along a tasting treat of a slice of bariatric-friendly cake. This is for two good reasons – the first is to get everyone in a relaxed frame of mind before I utter the harsher words relating to portion control, grazing and bad-habits: and the second is

to demonstrate that few foods are ‘off limits’ after WLS and that the dietary regime post-surgery can be very enjoyable and still include the occasional treat. Everyone loves this cake (save those who have a nut allergy) and I have been asked to produce it for selling (wish I could!).

 

It really is an easy cake to prepare, keeps well and slices thinly enough so that a skimpy slice can serve one bariatric post-op. In the version above I have added a sliced whole banana on the top and brushed lightly with a sweet freedom natural sugar-like glaze. My original in ‘Return to Slender … Second Helpings’ cookery book (see here) has neither but this does make it a little more appealing. The nutritional stats given here relate to the unadorned version.

BANANA BREAD 009

 

It would make a great cake to hand out on Bonfire Night for those who enjoy a sweetish cake treat that isn’t the usual gingerbread.

 

BANANA TEALOAF

Ingredients

METRIC/US

low-fat cooking spray or mist

2 large ripe bananas, mashed

2 eggs, beaten

11/2 tsp vanilla extract

9 tbsp Splenda granulated sweetener

115 g/generous 1 cup plain/all-purpose flour

115 g/generous 1 cup ground almonds

4 tsp baking powder

pinch of salt

3 tbsp melted butter

75 g/3/4 cup chopped walnuts

1 banana, sliced lengthways

1 tbsp Sweet Freedom natural sweetener (optional)

 

METHOD

  1. Preheat the oven to 180 C/350 F/gas mark 4. Generously spritz a 21 x 11 x 6 cm/8 x 4 x 21/2 inch loaf tin/pan with low-fat spray or mist.
  2. Mix the mashed banana with the eggs, vanilla extract and Splenda sweetener.
  3. Mix the flour with the ground almonds, baking powder and salt. Fold into the banana mixture.
  4. Finally fold in the melted butter and walnuts and spoon into the prepare tin.
  5. Position the banana slices on top and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool on a wire rack.
  6. Brush the top with Sweet Freedom glaze if liked and slice to serve.

SERVES 16

WLS PORTION: 1/2-1

V suitable for Vegetarians

* suitable for Freezing

 

CALORIES: 140

PROTEIN: 4g

CARBOHYDRATE: 10.8g

FAT: 9.7g

Related Articles:

Reader Interactions

Comments

  1. I am so excited to try this, when I am at that phase. I just had surgery 7 days ago so it is too early for me but I love to cook and I can’t wait to explore this site for more tasty recipes.

  2. Christie you will love it! This is an all-time favourite along with the Bariatric Brownies. Too early for you as yet but at least at this time of year, and at your stage of eating you can take a look at some of the pumpkin and squash soups for eating very soon. Good luck with your journey and please do keep in touch. Hope you’ve subscribed to our newsletter for lots of upcoming treats (see top right hand corner of home page to subscribe). C x

  3. I had my surgery back on 6/2/15. My understanding was no flour post sleeve surgery. I would love to make this. I just wonder if it allowable.

  4. This is a new one for me Heather – never heard the no flour message before for any type of surgery. Was this written on some kind of directive or set of guidelines for you to follow from your bariatric team/dietician? C x

  6. So pleased you have enjoyed it Karen. It’s a favourite here and one that is always enjoyed at support group meetings too. C x

  7. Is one serving equal to one slice? I want to factor in what I’m eating correctly. Getting ready to make this! Super excited!

  8. The normal serving is 1 slice and a WLS portion is 1/2-1 Jessica (depending upon your appetite and stage out of surgery). Hope you enjoy! Carol x

  10. Hi Kimberley, the recipe does use wheat flour with almond flour and you could probably use all wheat flour but I haven’t tested that way. The recipe was designed to have more protein from the almond flour. You can find many recipes with all wheat flour on the internet but the protein content would be substantially reduced. Carol x

Leave a Comment