Ingredients
Scale
- 2 medium bananas, very ripe
- 3 eggs
- 2 tablespoons oil
- water
- zero-carb sugar substitute to equal 1/2 cup sugar
- 2 cups almond meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chopped dark chocolate (optional)
Notes
Made this without walnuts, and with Swerve and dark chocolate. Came out very moist, and tasty.
Nutrition
Each of 12 servings has 6 grams effective carbohydrate plus 2 grams fiber (8 grams total carbohydrate), 5 grams protein, 11 grams fat, and 147 calories. With the walnuts, each serving has less than half a gram more carb, and 32 more calories.
Directions
- Preheat oven to 350 degrees F.
- Butter a loaf pan (I used the clay type).
- If you have a 2-cup liquid measuring cup, use it, as this makes it easier to measure the wet ingredients.
- 1. Roughly mash the bananas, and put in 2-cup measuring cup. The banana should be about a cup, but the exact measurement isn't important. The main thing is that all the wet ingredients together will total 2 cups.
- 2. Add eggs and oil to cup. If you are using liquid sweetener, put that in as well. Then finish filling the cup to the 2-cup line with water. (If you only have a 1-cup measuring cup, just divide it up.)
- 3. Put almond meal, baking powder, and salt in bowl (and powdered sweetener if you are using it) and stir to combine.
- 4. Add wet ingredients, and beat for 2-3 minutes. Stir in walnuts if you are adding them, or dark chocolate.
- 5. Pour batter into loaf pan and smooth the top. Bake for 45-55 minutes, or until an inserted toothpick comes out clean.
- 6. Cool for 10-15 minutes, and remove from pan. Cool completely before slicing.