Low Carb Banana Nut Bread

This recipe comes from a book that I bought called "Cooking With Coconut Flour" by Bruce Fife. There are quite a few recipes in the last part of the book. Everything is made using coconut flour and they're gluten free.

1 ripe banana, mashed
8 eggs
1/2 cup coconut milk
1/2 cup brown sugar sweetener
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
3/4 cup sifted coconut flour
1 teaspoon baking powder
1/2 cup pecans or walnuts, chopped

Blend together the mashed banana, eggs, coconut milk, sweetener, vanilla, almond extract, and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in the nuts. Pour into greased 9x5x3-inch loaf pan and bake at 350 degrees F for 60 minutes. Remove from pan and cool on rack.

This stuff was very good. I took it to work and everyone who tried it really liked it. I don't know what the carb count is but a medium banana is around 27 grams and if you get 10 slices out of the loaf that would be only 2.7 grams from the banana. The other ingredients have very little net carbs.

I didn't use the almond extract in mine, just doubled the vanilla. I also used half regular eggs and half Eggbeaters. I had some brown sugar sweetener called Nature Sweet that I ordered from netrition.com but if you don't have any I think you could substitute another sweetener.

I would definitely make this again!

Pumpkin Pound Cake "Stella Style"

I might have mentioned this before but I love George Stella and his recipes. I so appreciate that he was there many years ago developing good low carb recipes and presenting them on his show that use to be on the Food Network. I miss not having him on there anymore. So the next best thing is to have all of his cook books. He has a new one out and it can be found on QVC with 130 new recipes "Still Livin' Low Carb;A Lifetime of LowCarb Recipes".

I'm just going to include the link to George Stella's Pumpkin Pound Cake instead of copying and pasting the recipe in here. People have given it a 5 star rating as most of Chef Stella's recipes on Food Network are. I found the pumpkin pound cake very good and since I live alone I cut the recipe in half and baked it in a mini loaf pan. I kept the leftovers in the fridge as baked goods containing almond meal seem to spoil faster than ones made with flour. When I wanted a slice, I'd put it under the toaster oven for awhile and then either put home made whipped topping on it or some plain cream cheese. It was good either way and once I even sprinkled some Cinnamon in the whipped topping.

I really enjoyed it in the evening with a big mug of hot tea.