Splendid Banana Loaf
Low Carbohydrate Recipe
A great loaf for banana lovers! Cream cheese and bananas make it nice and moist while soy protein powder, Splenda, wheat bran and almond meal keep the carb count down.
12 ounces cream cheese, soft
1 cup mashed bananas (about 3 medium-size bananas)
1/2 cup Soy Protein Powder
1 teaspoon baking powder
16 packets Splenda sweetener
2 teaspoons vanilla extract
2 teaspoons lemon peel (optional)
1 cup Unprocessed Wheat Bran
1 cup whole almond meal
Preheat oven to 325 degrees. Lightly butter three mini loaf 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 2 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 remaining 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.
Recipe makes 18 servings
Serving size: 1 slice