banana bread

Clara saw her sister eating banana bread and requested hers to be exactly the same as her sisters’… so i had to make this with a little bit of banana but couldn’t use too much of it like a regular banana bread because of the carb.  If your diet allows, add more banana and omit the syrup.

Ingredients

1/4C (28g) of almond flour

1T (2g) Splenda

1/8t (0.2g) ground cinnamon

1/8 (0.6g) teaspoon of baking soda

1/10 (0.6g) teaspoon of salt

1.5T (21g) of butter softened— can be more if you need more fat

1/2 (25g) eggs

1/8 t (1g) vanilla extract

1T (15g) banana syrup (DaVinci)

1/2 oz (14g) banana, mashed
Optional: 1/4 oz walnuts chopped and roasted — about 3-4 halves

Notes: I have used a mini loaf pan, which was about 2″ x 4″



Directions

Preheat oven to 325 F

Mix all the wet ingredients together.  Mix all the dry ingredients well and add to the wet mixture.  Mix in mashed banana.
Butter the pan and pour the batter in.  Bake for 20-25 minutes.  If you’re making these as mini muffins, bake for 15 minutes.Cool on wire rack.

Approximate Ratio 2:1
Calories for each serving188 (makes 2 servings)

**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
ORIGINALLY POSTED ON MAY 6, 2012
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