Low-Carb Healthy Banana Bread
Who doesn't love a fresh warm loaf of Banana bread, I know I do.....
This was more of a treat than something I could eat everyday with my fitness goals etc. I had to get creative and make a low carb version of it so I could enjoy my favorite thing while I am still hitting my goals in the gym. This is a tasty banana bread that has a rich banana flavor and is still fairly low carb, of course bananas are nothing but carbs so its not carb free.
Keep in mind carbs are not bad for you either, they have been made to be the enemy over the last decade or more, and are actually vital to help you recover from your workouts, stay focused and energized in your day. Its about making the right choice of carbs and the time of day that you consume them makes a difference also. This is a great combination with your coffee in the morning while on the go, post workout, or even to toss in the kids backpacks wrapped in my favorite go to for bars and snacks....Press and Seal.
You can use any kind of protein you desire, I used the cake flavor from Rocksolid Nutrition, you can also get creative here with adding flaxseed, walnuts, cinnamon, sprinkle in some greens etc.
Serving size, is one ½-inch thick slice.
Carbs per serving, 4.4 grams of carb.
12 ounces cream cheese, soft 5 eggs 1 cup mashed bananas (about 3 medium-size bananas) 1⁄2 cup protein powder 1 Teaspoon baking powder 16 packets Splenda sugar substitute 2 Teaspoon vanilla extract 2 Teaspoon grated lemon peel (optional) 1 cup unprocessed wheat bran 1 cup whole almond meal
Preheat oven to 325F. Lightly butter three mini loaf pans (use non-stick pans made of heavy gauge metal).
Optional: For easy cleanup and removal (I hate cleaning up so this is essential for me haha), cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two. Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps.
Add the remaining eggs, one at a time, beating briefly after each addition. Add the next seven ingredients and beat at slow speed. Add the wheat bran(at this point you could also ad nuts such as walnuts if you desire), blending at low speed. If you do not have an electric mixer you can use a whisk and a little elbow grease to get it done, I would recommend melting the cream cheese slightly beforehand to help with the blending of the ingredients.
Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn’t going to be used soon.
Enjoy with cinnamon sprinkled on top and spray butter to keep it low calorie!
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