Ingredients: |
2 medium bananas, very ripe |
3 eggs |
2 tablespoons oil |
water |
zero-carb sugar substitute to equal 1/2 cup sugar |
2 cups almond meal |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup chopped walnuts (optional) |
Preparation: |
Preheat oven to 350 degrees F. |
Butter a loaf pan (I used the clay type) |
If you have a 2-cup liquid measuring cup, use it, as this makes it easier to measure the wet ingredients. |
1. Roughly mash the bananas, and put in 2-cup measuring cup. The banana should be about a cup, but the exact measurement isn't important. The main thing is that all the wet ingredients together will total 2 cups. |
2. Add eggs and oil to cup. If you are using liquid sweetener, put that in as well. Then finish filling the cup to the 2-cup line with water. (If you only have a 1-cup measuring cup, just divide it up.) |
3. Put almond meal, baking powder, and salt in bowl (and powdered sweetener if you are using it) and stir to combine. |
4. Add wet ingredients, and beat for 2-3 minutes. Stir in walnuts if you are adding them. |
5. Pour batter into loaf pan and smooth the top. Bake for 45-55 minutes, or until an inserted toothpick comes out clean. |
6. Cool for 10-15 minutes, and remove from pan. Cool completely before slicing. |
Nutritional Information: Each of 12 servings has 6 grams effective carbohydrate plus 2 grams fiber (8 grams total carbohydrate), 5 grams protein, and 147 calories. With the walnuts, each serving has less than half a gram more carb, and 32 more calories. |
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Almond Banana Bread
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