1.5 Cups of Fine Blanced Almond Flour
1/4 Cup Oat Fiber
1/2 Cup (or to taste) Sweetener (We use Monkfruit but feel free to use what you like)
1/2 Tbsp Baking Powder
1/2 Tsp Cinnamon
6 Tbsp of Butter, melted
1/4 cup Almond Milk, unsweetened
1/4 cup Full-fat Sour Cream (We use Western brand)
1/2 Tbsp Banana Extract
1/4 tsp Maple Extract
1 Tsp Vanilla Extract
3 Eggs, lightly beaten
1 Tbsp Sugar-free Syrup (We use Walden Farms pancake syrup - YUM!)
Walnuts pieces, chopped
Pecans pieces, chopped (We used this)
Sugar-free or 90% Dark Chocolate Chips
Preheat your oven to 350deg F.
In a bowl, whisk all the dry ingredients.
In another bowl: add butter( make sure the butter isn't hot as it will curdle your eggs), sour cream, almond milk, sugar-free syrup, eggs, all the extracts and whisk by hand until all the ingredients are well mixed.
Mix the dry ingredients into the wet in 2 batches whisking in between each batch. This will ensure that all the dry ingredients will mix well.
Once everything is well incorporated, you can add sugar-free chocolate chips or nuts and fold into the batter. We wanted to keep it simple and so we only sprinkled chopped pecan pieces on top of the batter.
Put the batter into a greased pan which is lined with Wax paper. This will make it easier to pull out your cake once it is cooked and cooled.
Cook for about 40-45 minutes. Check the done-ness of the cake by inserting a toothpick in the centre of the cake and if it comes out clean then your cake is ready!
Let it cool completely before slicing...yes we know it will be hard!
(Our tip: We let the cake cool in the pan for about 12 minutes and then gently took it out of the pan and let it rest completely on a cooling rack. This endured that the sides of the cake were crispy!)
If you make this recipe don't forget to tag us on social media so that we can post your creations!
Banana-Less "Banana" Bread
got BALLZ Inc. | Toronto, ON, Canada |