Banana Nut Bread

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.
Per slice:
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
4 eggs
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.

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