You will not be able to tell this isn’t “real” banana bread! We chose pecans (because yum) and I’ve never used banana extract before, so luckily my guesstimate of 1½ tsp was PERFECT. I started by pouring 1 tsp into the batter, and while pouring, about ½ a tsp overflowed into the batter…so 1½ tsp it is. 😅
Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $9.35 and make 15 slices.
Fat = 19.4g
Total carbs 15.7g (YES; fifteen point seven. *PROTIP*: if you are in the minority that choose to count “total” carbs instead of net carbs, you probably won’t be making this, anyway. 😉 Amirite?) For the rest of us, 🎊🎉👉Net Carbs = 1.9g per slice 👈🎉🎊
Protein = 5.5g
4 tbps softened butter
¾ cup of Swerve or other sugar substitute
3½ oz cream cheese, softened
1 tsp vanilla extract
1½ tsp banana extract
1¼ cup almond flour (sesame seed flour for a nut free option)
1 tsp baking powder
¼ tsp of salt
1½ cups pecans, chopped
Preheat oven to 300°F.
In a large bowl, beat the butter with the sugar substitute until well incorporated.
Add cream cheese and vanilla. Mix well. Add the eggs one at a time, mixing well after each.
Add banana extract.
Add all dry ingredients until well combined.
Add ¾ of the chopped pecans to the batter and mix well, leaving ¼ for the topping. (or pour them all into the batter if you don’t care)
Pour batter into a well greased cake or loaf pan. The bread will rise, so ensure the pan is big enough to accommodate and keep a cookie sheet on the rack underneath to catch any spillage.
Top with the remaining ¼ of the chopped nuts for added prettiness.
Bake for 60-90 minutes, or until the middle stops being jiggly. Yes jiggly.
Let cool for 10-15 minutes before removing from pan.