cup mashed bananas (about 3 medium-size bananas)

cup soy protein powder

/3 cup stone ground whole-wheat flour

Teasp baking powder

6 packets Splenda sugar substitute

Teasps vanilla extract

Teasps grated lemon peel (optional)

cup unprocessed wheat bran

cup whole almond meal

Preheat oven to 325ºF. Lightly butter three mini loaf pans (use non-stick pans

made of heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of

waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by

an inch or two.

Put cream cheese and two eggs in the bowl of an electric mixer and beat with a

flat beater until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps.

Add the remaining eggs, one at a time, beating briefly after each addition. Add the next

seven ingredients and beat at slow speed. Add the wheat bran and nuts, blending at

low speed.

Spoon the batter into the pans and bake the banana bread for about 45 to 55

minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4

days). Freeze bread that isn’t going to be used soon.

Lower-Carb Splendid Banana Loaf

Note: Each slice of bread yields only 3.6 grams of carb.

Ingredients:

2 ounces cream cheese, soft

eggs