[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Banana Sour Cream Bread
Preheat oven to 325°F.
- 1/3 cup butter, softened
- 1/2 cup full-fat cream cheese
- 4 eggs, room temperature
- 3/4 cup Splenda
- 1/2 cup Erythritol
- 2 teaspoons Brown Sugar Twin
- 1 3/4 cups almond flour
- 1/4 cup vital wheat gluten
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 2.5-oz jar Gerber Banana Baby Food
- 1/2 cup sour cream
- 1 teaspoon banana flavor extract
Cream butter, cream cheese, pourable Splenda, Diabetisweet (or erythritol),
and Brown Sugar Twin well. Add eggs, one at a time, beating well after each.
In separate large bowl, blend almond flour, Vital Wheat Gluten, baking powder,
In small bowl mix baby food, sour cream, and banana extract. Add to butter/cream
cheese mixture and beat well.
Mix wet and dry ingredients with large spoon or mixer until
fully incorporated. Pour into greased 9 x 5 inch loaf pan and
bake for approximately 50 minutes (oven times may vary — don't overbake!)
45 grams of carbs in entire recipe.
Makes 12 slices: 3.75 net grams carbs per slice.
Like a sugary topping? For an extra few grams for the loaf
(almost doesn't change the amount per slice), sprinkle a bit of
Erythritol over the top of the bread in its last 20 minutes
Walnuts or pecans can be added to this recipe as well. About 1/2 cup
broken nut pieces added just before adding to loaf pan to bake works