Banana Loaf
Note: This is a tasty banana bread that has a rich banana flavor and is still fairly low-carb.
Serving size, one ½-inch thick slice. Carbs per serving, 4.4 grams of carb.
- 12 ounces cream cheese, soft
- 5 eggs
- 1 cup mashed bananas (about 3 medium-size bananas)
- ¼ cup soy protein powder
- 1/3 cup stone ground whole-wheat flour
- 1 Teasp baking powder
- 16 packets Splenda sugar substitute
- 2 Teasps vanilla extract
- 2 Teasps grated lemon peel (optional)
- 1 cup unprocessed wheat bran
- 1 cup whole almond meal
Preheat oven to 325ºF. Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps. Add the remaining eggs, one at a time, beating briefly after each addition. Add the next seven ingredients and beat at slow speed. Add the wheat bran and nuts, blending at low speed.
Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn’t going to be used soon.
