Banana Bread

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.

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

1/8 t (1g) vanilla extract

1T (15g) banana syrup (DaVinci)

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″

Directions

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.

 

Notes

To make the ratio 3:1, increase the butter to 41g, or serve 2:1 recipe with butter cream frosting.