Banana Bread (Low carb recipe)

Recipe : Low carb banana bread

Adapted from The Low Carb Gourmet by Karen Barnaby

 

4oz (112g) cream cheese

6 tbsp unsalted butter, at room temperature

3/4 cup of sweetener or sugar

4 large eggs

1/4 cup sour cream

1/2 cup pureed overripe banana

2 tsp vanilla extract (or banana extract if you can get it)

1.5 cups almond meal

1/3 cup soy protein isolate

1/3 cup vital wheat gluten

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

Preheat the oven to 350oF (175oC) and line a loaf pan with parchment paper, enough to cover the bottom and sides. Coat with non stick spray or butter lightly.

Beat the cream cheese and butter together in a large bowl until smooth. Beat in the sugar or sweetener and eggs, one at a time and then add the sour cream, banana and vanilla.

In another bowl, mix together the almond meal, soy protein, wheat gluten, baking powder, salt and baking soda. Add this to the cream cheese mixture and beat well until very smooth.

Pour the mixture into the prepared pan and smooth the top until fairly even. Cut a slash into the mixture with a knife, going right down to the bottom of the pan and the whole length of the cake. 

Bake the cake for 1 hour. Insert a skewer or knife into the centre of the cake after this time. If it comes out clean, the cake is ready, if not, give it 5 or so minutes more. Cool the cake slightly then let cool completely out of the tin on a wire rack.