I found these two while looking for a reader request. They sound too good not to share!

Banana Spice Cake
Ingredients:
1 cup butter (2 sticks) softened at room temperature
1 1/4 cups Splenda
5 eggs at room temperature
2 cups Almond Flour (You can buy almond flour here)
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teasppons banana extract*
1 teaspoon vanilla extract


Cream butter and splenda well.


Add eggs, one at a time, beating well after each.


Mix almond flour with baking powder and spices.


Add egg mixture and beat well. Add banana and vanilla extracts.


Pour into greased 9X10" or 9X13" pan.


Cook at 350 degrees until golden brown on top - approx. 30 minutes.


Makes approximately 8 servings. 6.2 carbs. per serving.


*Note: you can change the banana extract to any other flavor for a change. Great with fresh cut strawberries and whipped heavy whipping cream on top.


This recipe was taken from Eat Almonds.com.

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BANANA NUT CINNAMON SWIRL LOAF

Recipe By :Carol Williams{adapted from Angy's Orange Nut Muffins}
Serving Size : 8 Preparation Time :0:45
Categories : 0-5G Low Carb Bakery Muffins-Cakes-Sweet
Znew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
6 egg whites
1/2 tsp cream of tartar
2 tbsp splenda
1/3 cup Atkins Bake Mix -- or soy flour
2 tbsp splenda
1 1/2 tsp banana extract
1 tsp vanilla
1 tbsp chopped peanuts -- finely chopped
1 1/2 tsp splenda
1 1/2 tsp cinnamon

-Seperate the eggs, put the whites in large mixer bowl with the cream of tartar and 2 tbsp splenda.
-Whip whites until stiff, but not dry peaks form.
-Set aside.
-In a seperate bowl, beat the yolks with the remaining 2 tbsp splendaand the extracts.
-Stir in the bake mix andthe nuts.
-Add a heaping ladle of whites to the yolk/bake mix mixture, stir until well blended anda fairly thin batter.
-Pour this batter into the whites andgently fold in until well combined.Be careful not to break down the volume of the whites.
-Spray a loaf pan andspoon in 1/2 the batter; sprinkle on 1/2 the splenda/cinnamon mix.
-Spoon the rest of the batter on top, sprinkle on the remainer of the
splenda/cinnamon.
-Place in a preheated 350°F-180°C* oven andbake for about 28 minutes.
-Cool almost completely in the pan, remove andfinish cooling on a rack.
-Slice into 8 slices andstore in a covered container in the fridge.Seperate the slices with wax paper.
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Per Serving (excluding unknown items): 69 Calories; 4g Fat (60.3% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 159mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail [email protected]
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes