Low Iodine Banana Bread
This banana bread recipe was created when my wife went on a low iodine diet for her cancer treatments. She said it was very good and was a staple during her weeks on her food restrictions. You’ll definitely want to try this out! If you want a regular banana bread recipe though, here’s where you’ll find that recipe.
Here’s what you’ll need to make this:
- 3 over ripened bananas
- 2 cups flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup vegetable oil
- 2 egg whites
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp non-iodized salt
- 1 tsp cinnamon
- *Optional: brown sugar to top before baking
Let’s get baking!
Start out by preheating your oven to 350°F.
In a medium sized bowl, add flour, baking soda, baking powder, salt and cinnamon. Mix and set aside.
In a large bowl, add peeled bananas and mash until smooth then add both sugars, oil, vanilla and egg whites. Mix until combined.
Next, add dry ingredients carefully to wet ingredients and fold in until smooth and combined (folding adds in air to make bread less dense).
Pour into a lightly grease 8×5 bread pan evenly (optional: top with brown sugar for a crunchy top) and bake for 50-60 minutes….toothpick should come out slightly moist, if completely dry it’s overcooked.
Let bread cool 10-15 minutes before cutting and serving.
Can stay good for up to 4-5 days in an airtight container.
Low Iodine Banana Bread
Ingredients
- 3 over ripened bananas
- 2 cups flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup vegetable oil
- 2 egg whites
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp non-iodized salt
- 1 tsp cinnamon
- Optional Brown sugar to top before baking
Instructions
- Start out by preheating your oven to 350°F.
- In a medium sized bowl, add flour, baking soda, baking powder, salt and cinnamon. Mix and set aside.
- In a large bowl, add peeled bananas and mash until smooth then add both sugars, oil, vanilla and egg whites. Mix until combined.
- Next, add dry ingredients carefully to wet ingredients and fold in until smooth and combined (folding adds in air to make bread less dense).
- Pour into a lightly grease 8×5 bread pan evenly.
- Let bread cool 10-15 minutes before cutting and serving.
- Can stay good for up to 4-5 days in an airtight container.
