This banana bread is one of the breakfast recipes for the elimination diet I'm trying (to figure out my food allergies). I can have a slice of this in the morning with some fruit and stay full until lunch! Not even a rumbling of hunger in between. I'm not sure that the magic ingredient is, but I thought I would pass along to you in case it has the same effect! Keep in mind this is uber healthy (no sugar or eggs), so you'll need to spread a little whole fruit jam to help with the dryness.
1/4c walnuts, ground finely in a blender
1 3/4c brown rice flour
2 tsp baking soda
1/4 tsp salt
1/2c chopped walnuts
1 1/2c ripe mashed banana
1/4c safflower or sesame oil
6 tbsp apple juice concentrate
egg replacer to equal 2 eggs
1 tsp vanilla extract
Egg replacer (equals one egg)
1 tbsp whole or ground flaxseed
Place the water and flaxseed together and allow to gel for about 5 minutes. This mixture will bind patties, meat loaves, cookies and cakes as well as eggs do, but will not leven like eggs for souffles or sponge cakes. Increase amounts accordingly for additional egg replacements.
Preheat oven to 350 degrees. Mix finely ground walnuts with flour, arrowroot, baking soda and salt in a large bowl. Stir in the chopped walnuts. In a separate bowl, mix together the banana, oil, apple juice, egg replacer, lemon and vanilla. Add to the flour mixture and stir until just moistened. Do not over mix. Pour into a greased 9x5" loaf pan and bake 55-60 minutes or until fork inserted in middle comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on wire rack.