Nutty banana-fig bread

My tryst with low-carb food has been going pretty well. Apart from the occasional spoon of sugar in my tea, I haven’t had the urge to splurge on high carb food. And after losing 12-15 lbs on this diet, I am a pretty happy camper. I recently ordered Kal brand Stevia and my first few experiences were bad. It made everything super-sweet! But then I realized that I needed to know exactly how to use it. For my first baking experience, I tried an almond flour plum bread, which in the end was weirdly sweet and had a pudding consistency. Thankfully it wasn’t so bad that I had to throw it away. For my second baking experiment, I wanted to make a banana bread and this time I was determined to use less stevia. Surprise! It’s so good, just like normal moist banana bread. This banana bread is low-carb and you can’t even tell 😀 I did cheat a little bit with the chocolate chunks. Next time around I will substitute those with homemade sugar free chocolate chunks.

Ingredients:

5 small overripe bananas

6 Calimyrna figs (I used the ones available in a container at Trader Joes)

3 eggs

1 tbsp. vanilla essence/extract

1/4 tsp stevia (appx. 1/2 cup sugar equivalent, or more if you like it sweeter)

1/4 cup vegetable oil

2 cups blanched almond flour (I use Honeyville) (Substitute 1 1/2 cups regular all purpose flour/maida for all of you high-carb people out there!)

1/2 tsp kosher salt

1 tsp baking soda

1/4 cup chocolate chips

1/4 cup walnuts, broken into pieces

Method:

Preheat the oven to 350F.

Put bananas, figs, eggs, vanilla, stevia and oil in a food processor. Pulse ingredients together until completely mixed.

Add the almond flour, salt and baking soda. Pulse everything again until well blended.

Pour batter into a greased 7.5″x3.5″ bread loaf pan and put the nuts and chocolate chips on the top. Shake the pan to make sure the batter is evenly distributed.

Bake it in the pre-heated oven for appx. 55-60 mins. Keep an eye on it after 40-45 mins and cover it with foil, if you think it’s getting too dark on the top. I baked mine on the middle shelf and I didn’t have to cover it.

Remove from the oven and allow it to cool for 10 -15 mins before  turning it out and cooling it completely, right side up.

Bon Appetit! I have already eaten two slices since I baked it 😀

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