Delicious healthy moist and full of banana goodness! These mini loaves are a perfect breakfast or on the go treat that you and your family will enjoy.
Ingredients
3 cups Almond Flour
1/2 cup Monk Fruit Sweetener or Sweetener of Choice
1 Tablespoon Baking Powder
1/2 cup Flaxseed Meal
1/2 cup Walnuts (chopped)
4 Large Eggs
1/2 cup Butter (melted)
1/2 cup Sour Cream
2 tsp Banana Extract
1 tsp Vanilla Extract
Pinch of Salt
Instructions
Preheat oven to 350 degrees and oil 4 mini loaf pans, place on a baking sheet and set aside.
Place all the dry ingredients into a large bowl and blend together with a hand mixer on low speed. Add the remaining ingredients and continue to mix on medium speed until well combined for about 2 minutes. Pour the batter into the prepared pans and bake for 35 to 40 minutes or until set and golden brown.
Remove from the oven and allow cooling completely. Once the loaf is fully cooled slice a knife along the edges of the pans to loosen the loaves. Turn the loaves out and place on a plate, slice and enjoy.
Make 4 mini loaves or 12 muffins
Optional Bake:
If your not doing low carb lifestyle you can make this recipe with real bananas. Omit 1 tsp of the banana extract and add one mashed large ripe banana and reduce the sour cream to 1/4 cup. You can also swap out the monk fruit sweetener for organic cane sugar or sweetener of choice. Play with the recipe to make it as sweet as you like. :)
I used mini aluminum loaf pans for easy transport, especially shipping for the bakery. :)
You can also make a large standard loaf pan recipe as well with this recipe.
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