Here is a yummy banana bread recipe that has a rich banana flavor and is still fairly low-carb.
It is wonderful for breakfast, too.
Bake the bread in mini loaf pans for best results.
A slice of banana bread that weighs about 1.0 ounce has 4.5 grams of carb and 3.7 grams of protein.
PREPARATION TIME: 30 minutes.
BAKING TIME: 45 to 55 minutes.
SERVING SIZE: one 1⁄2-inch thick slice.
AMOUNT PER SERVING: 4.4 grams of carb, 3.7 grams of protein.
NUMBER OF SERVINGS: 24
12 Oz. soft cream cheese
1 Cup mashed medium size bananas
1/4 Cup soy protein powder
1/3 cup whole whey flour
1 Cup whole almond meal
1 Cup unprocessed wheat bran
1 Teaspoon baking powder
2 teaspoons vanilla extract
8 Teaspoons honey
2 Teaspoons lemon peel
Preheat oven to 325 ̊F. Lightly butter three miniloaf pans (use non- stick pans made of heavy-gauge 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.
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.