Mini Banana Cakes With Allulose
This makes one small (15 oz) 8x4 inch loaf (the top will be flat) or two (5x3 inch) mini loaves of banana bread.
Servings 8 slices
Calories 156kcal
Cost 5
Ingredients
- 1 cup almond flour (100 grams)
- 2 tablespoons coconut flour (14 grams)
- ¼ teaspoon cinnamon
- ⅛ teaspoon allspice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large bananas, medium size (190 grams)
- 1 large egg
- ¼ cup allulose powder or 3 tablespoons sugar or other sugar 1:1 sweetener.
- 2 tablespoons sugar free maple syrup (Birch Benders) or honey
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 325°F. Grease an 8x4 inch metal loaf pan and line with parchment paper or grease two 5 ¾ x3 inch mini loaf pans and line with parchment paper.
- Mix together the almond flour, coconut flour, cinnamon, allspice, baking soda and salt. Stir for about a minute to make sure the dry ingredients are evenly blended.
- In a mixing bowl, mix together the mashed bananas, egg, allulose and vanilla.
- Stir dry mixture into wet mixture.
- Pour into the prepared loaf pan. The batter should come halfway up the sides.
- Bake for 45 minutes for an 8x4 inch loaf or about 35 minute for the mini loaves. The banana cake should be very brown and soft.
Notes
The macros are very rough estimates. Also, this is for unfrosted bars. The frosting is optional and you may not need it anyway.
Nutrition
Serving: 1slice | Calories: 156kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Fiber: 5g