I used to love banana bread in the past, and it was a great way to use over-ripe bananas. This recipe is a great to get that flavor back. You can choose for yourself if you want to include one half of a banana to the recipe to add a bit more flavor. Adding the half banana would add roughly 1.5g of carbs per piece.
- ½ cup Butter
- 4 oz Cream Cheese
- 1 cup Splenda
- 5 Eggs
- 3 tsp Banana Extract
- 1 tsp Vanilla Extract
- 1 cup Almond Flour
- ½ cup Coconut Flour
- 1 tsp Baking Powder
- ⅓ cup Walnuts
- Preheat the oven to 350°F (225°C).
- In stand mixer, add the cream cheese, and butter, and cream ingredients together. Add sucralose, vanilla extract and banana extract to the mixing bowl, and slowly add eggs individually while the mixer is on low speed. Scrape the sides to ensure everything is mixed. Mix for 30 seconds on a medium speed.
- Reduce speed to low, and add almond flour, coconut flour, and baking powder to the mix. Mix for 1 minute.
- Add to two well-greased mini loaf pans, and bake for 25-35 minutes @ 350F.
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