Thought I'd just report in here. After consulting with Groundhogg yesterday afternoon, I converted an old favorite banana bread recipe to a McDougallized GF, sugar-free banana bread. DH was so happy! Be both thought it was really yummy and want to eat it often!
When I tried making the bread last week, I found that I had to bake and bake it, and it was still raw inside. Groundhogg had an awesome suggestion. She said maybe to try making muffins or a single-layer "cake" with the recipe, since it wasn't cooking all the way through. That got me thinking. I suddenly remembered that when I first started making this banana bread, many years ago, I used three small loaf pans instead of one standard-size loaf pan. Aha! I felt sure that that would help, so I ran out and got three of those little loaf pans (I could only find paper/cardboard one-time use pans yesterday), and I made the recipe like this:
GF, Sugar-Free, No-Oil Banana Bread
1/4 c apple sauce
4 medium very ripe bananas
2/3 c rice or soy milk
1/2 t vanilla extract
2 c brown rice flour
1 T baking powder
1/4 t salt
1/2 c each raisins and chopped walnuts
Place apple sauce and bananas in a medium-sized mixing bowl. Mash bananas with a potato masher or fork until just slightly lumpy. Add milk and vanilla extract and stir until well-mixed. Set aside.
In a separate bowl, place brown rice flour, baking powder, and salt. Whisk until well-mixed. Pour the wet ingredients into the dry ingredients, mixing thoroughly with a spoon. Stir in raisins and chopped walnuts until evenly dispersed.
Pour batter into three oiled 4 1/2" x 3" loaf pans. Bake at 350 degrees F for 60 minutes.
I'm pretty sure this would work well as muffins too. That's how I'll make it the next time. For people who don't like things overly sweet, you'll love these. If you're not sure whether you'll like the banana bread without added sweetener, plan to eat it with jam smeared on top--yumm! You can't go wrong!