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Lower-Carb Splendid Banana Loaf



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

Ingredients:
12 ounces cream cheese, soft
5 eggs
1 cup mashed bananas (about 3 medium-size bananas)
½ cup soy protein powder
1 Teasp baking powder
16 packets Splenda sugar substitute
2 Teasps vanilla extract
2 Teasps grated lemon peel (optional)
1 cup unprocessed wheat bran
1 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 remaining 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. 


Splendid Cranberry Loaf

Note: If you like the tart flavor of cranberries, you will love it.  A slice of cranberry bread has 3.2 grams of carb per slice

Ingredients:
12 ounces cream cheese, soft
5 eggs
¼ cup vital wheat gluten flour
¼ cup unbleached, all-purpose wheat (white) flour
1 Teasp baking powder
20 packets Splenda sugar substitute
1 cup unprocessed wheat bran
1 cup whole almond meal
1 ½ cups fresh or frozen cranberries, crushed lightly


 Preheat oven to 300ºF or 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.  Add the remaining eggs, one at a time, beating briefly after each addition.  Add the remaining ingredients except for the cranberries.  Mix together at low speed.  Then fold in the cranberries.
 Spoon the batter into the pans and bake the cranberry bread for about 40 to 50 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.

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