Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil. In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.
Add the eggs, 0-fat Greek yogurt, milk, and vanilla extract to the bowl with the mashed bananas and whisk these wet ingredients. Add the Swerve brown sugar replacement to the bowl with the wet ingredients and mix. In a separate large bowl, mix the all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside. In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth. Add almond flour and process just enough to combine.
Preheat oven to 350 F (180 C) and grease or line with parchment paper a 9x5-inch loaf pan. In a large bowl, combine all of the dry ingredients (flour, sugar, salt, baking powder, and ground cinnamon is using). Whisk together until well combined. In a separate bowl, peel and mash the bananas.

Instructions. Preheat oven to 350 degrees F (176 C). Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts together in a large bowl (see photo). In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or agave or honey), and vanilla extract.

Instructions. Preheat the oven to 180C/350F. Prepare a 9 x 4 loaf pan with parchment paper and set aside. In a large mixing bowl, combine your almond flour, coconut flour, baking powder, salt, and cinnamon, and mix well. In a separate bowl, combine your softened butter and sweetener and whisk together, until combined. EtNCdq. 113 221 124 385 36 408 50 251 148

how to make healthy banana bread