Approximate Ratio 2:1 (for 3:1, see notes below)
Calories for each serving 188 (makes 2 servings)
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.
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
Note: I have used a mini loaf pan, which was about 2″ x 4″
Preheat oven to 325 F
Mix all the wet ingredients together. Mix all the dry ingredients well and add to the wet mixture. Add 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.
To make the ratio 3:1, increase the butter to 41g, or serve 2:1 recipe with butter cream frosting.
2T (28g) Butter, softened at room temperature (not melted!)
2T (4g) Splenda or Truvia (it will depend on how sweet you want it to be)
1/4t (2g) vanilla flavor (Frontier alcohol-free)