I just happen to have a bottle of natural banana extract (from OliveNation) that I used to get the banana flavor (as well as a whole slew of other flavors here---> Extracts Galore! I used it to flavor a small individual size serving container (about 1/2 cup) of unsweetened applesauce with the banana extract, and used Swerve to sweeten my banana bread...and "voila"...all the flavor of banana bread without the extra carbs and sugars from bananas. Making it this way reduced the approximate 28 grams of sugar contained in 2 medium bananas to only 12 grams of sugar by swapping the unsweetened applesauce for them instead. It reduces the total net carb count for the entire recipe by approximately 15 net carbs. But...if you are of the mindset that banana bread MUST have bananas in it, then I included the alternative way in the "note" I posted at the end of the recipe (yes, that's right...using bananas is the alternative way to make my banana/faux-nana bread). I snapped a number of photos below and also included a few photos of the beautiful Mother's Day flowers my youngest son sent to me at work Friday. I wanted to always remember how beautiful they were. In case I've never told you...I have 3 wonderful children that I am so very proud of. I am truly blessed and honored to be their mother. Enjoy!
Skillet "Faux-nana" Banana Walnut Bread
1 cup blanched almond flour
1/4 cup PLUS 2 tablespoons ground golden flaxseed
1/4 cup sifted coconut flour
3/4 cup Swerve (or other granular sweetener)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1 cup buttermilk
3 large eggs
2 tablespoons coconut oil, melted and cooled (plus extra to grease skillet)
1/2 cup unsweetened applesauce
2 teaspoons natural banana extract (I use OliveNation)
1/2 cup chopped walnuts
Optional Topping: 2 tablespoons chopped walnuts
Preheat oven to 350 degrees F.
In a large bowl, combine almond flour, flax, coconut flour, sweetener, baking powder, baking soda, salt, and cinnamon; whisk to combine and break up any lumps.
In a separate small bowl, beat buttermilk, eggs, coconut oil, applesauce, and banana extract together. Stir wet mixture into dry mixture; mix just until combined; stir in walnuts.
Heat a 10-inch ovenproof nonstick skillet over medium high heat just until hot; remove from heat. Add approximately 1 tablespoon coconut oil and swirl to coat skillet. Pour batter into hot skillet; top with optional 2 tablespoons chopped walnuts, if desired.
Place skillet into preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for approximately 20-30 minutes. Run a rubber spatula around the edge of pan to gently loosen; carefully slide onto a rack and allow to cool completely before transferring to a serving plate. Cut into wedges and serve. Makes about 10 servings.
*Note: To use bananas (instead of extract), substitute 2 medium mashed bananas in place of the applesauce; reduce buttermilk to 3/4 cup; and reduce granular sweetener to 1/2 cup. Net Carb Count: Depending on specific ingredients used, the entire recipe without bananas contains approximately 45 net carbs (about 4.5 per serving). The entire recipe with bananas contains approximately 70 net carbs (about 7 per serving).