This low GI, no added sugar banana bread recipe passed the Veronica test! I enjoyed it too and we at our slices for a snack after dinner without butter as it was certainly moist enough.

• 1 3/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 cup softened butter
• 3 eggs
• 1 teaspoon vanilla extract
• 3 smashed over-ripe bananas
• equivalent of 1/2 cup sugar (I use Suzanne Somers SomerSweet – in this case, 8 of the tiny scoops was perfect for this recipe)

I’m not one for cooking and baking by perfect directions, the use of 5 bowls or precise measurements. I actually used a little less than 1/4 cup of butter in my last test as I’m also trying to lose weight (less fat, less sugar recipes).

I can tell you this though – if your banana bread is always coming out of the oven 1/2 baked inside and too dark outside, get a wider loaf pan and make a loaf that shorter in height. When you remove any banana bread from the oven let it sit for 5 minutes in the pan as it will continue baking inside (remember that the interior of the bread is still 350 degrees even after it is removed from the oven.

Finally, if it isn’t cooked right through, remove it from the pan after cooling and pop it into a low powered microwave on high, or a high powered microwave on medium for 60 seconds. That should finish cooking it through consistently.

Standard size banana bread loaf pan is 8″ x 4″. Bake at 350F for 55-60 minutes.

I found this recipe and decided to give it a try. After some simple modifications I ended up with a tasty patty that compliments a hearty soup or that could be made smaller and used as an edible plate for salsa or hummus dip.

Here’s what’s really important…my 14 year old daughter with a discerning palate could not tell me what was in the patties, and did not want to know. She enjoyed them and didn’t want to enjoy them less by knowing the ingredients (since she was certain it was something too healthy to be enjoyable).

They are, in fact, both healthy and enjoyable.

The recipe below makes 14 3″ patties. I have accounted for 2 patties per serving, and nutrition information is below the recipe. Honestly, have a nice veggie barley soup with two of these tasty low GI and low Glycemic Load patties and you won’t be hungry again till morning!

2 patties have an estimated GL of only 6 based on nutritiondata.com analysis
131 calories per serving (that is all from the oil! switch to PAM if you are counting calories!)

———————

2 1/2 cups coarsely grated zucchini (3, 6″-7″ zucchini)
1 teaspoon salt, divided in two equal portions
2 large eggs
1/2 cup (or more) all purpose flour (try whole wheat flour next time)
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill (i used dried oregano)

2 tsp (about) olive oil
2 tsp (about) corn oil

Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; transfer zucchini to a clean and dry bowl.

Mix in egg, 1/2 cup flour, cheese, and remaining salt.
Mix in parsley, onions, and dill (or another favorite herb).
If batter is dripping wet, you can add more flour (one tablespoon at a time).

Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large teflon skillet over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet. Fry until golden, 3-4 minutes per side, adding more olive oil, corn oil o PAM if required.

Transfer these low glycemic index patties to paper towels.
Leftovers can be refrigerated and eaten within the next day or two.
These can be made 1 day ahead and taste just as lovely when reheated, uncovered, in 350°F oven for 10-12 minutes.

This recipe makes 14 patties and halves easily if you are cooking for one only.
Nutritional analysis is based on 2 patty serving.