Banana Bread - Low-carb Recipe

Banana Bread - Low Carb

1 cup butter

1 cup Splenda

5 eggs

1 tsp baking powder

2 tsp banana extract

2 cups almond meal -- flour

Instructions:

1) Cream butter and Splenda.

2) Add eggs one at a time beating after each egg.

3) Mix flour with baking powder and add egg mixture a little at a time while beating.

4) Add extract. Pour into a small loaf pan.

5) Bake at 350 degrees for 35-45 minutes.

6) Check with toothpick at 35 minutes.

Per Serving: 259 Calories

7 carbs

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Banana Cinnamon Swirl Bread - Low-Carb

Serving Size: 8

6 egg yolks

6 egg whites

1/2 tsp cream of tartar

2 tbl Splenda

1/3 cup Atkins Bake Mix, or soy flour

2 tbl Splenda

1-1/2 tsp banana extract

1 tsp vanilla

1 tbl chopped peanuts, finely chopped

1-1/2 tsp Splenda

1-1/2 tsp cinnamon

Instructions:

1) Separate the eggs, put the whites in a large mixer bowl with the cream of tartar and 2 tbl Splenda.

2) Whip the whites until stiff, but not dry peaks form. Set aside.

3) In a seperate bowl, beat the yolks with the remaining 2 tbl Splenda and the extracts.

4) Stir in the bake mix and the nuts.

5) Add a heaping ladle of whites to the yolk/bake mix mixture, stir until well blended and a fairly thin batter.

6) Pour this batter into the whites and gently fold in until well combined. Be careful not to break down the volume of the whites.

7) Spray a loaf pan and spoon in 1/2 the batter; sprinkle on 1/2 the splenda/cinnamon mix.

8) Spoon the rest of the batter on top, sprinkle on the remainer of the Splenda/cinnamon.

9) Place in a preheated 350°F (180°C) oven and bake for about 28 minutes.

10) Cool almost completely in the pan, remove and finish cooling on a rack.

11) Slice into 8 slices and store in a covered container in the fridge. Separate the slices with wax paper.

Per Serving: 69 Calories

2 carbs

By: Deanna Applegate

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