Macros (per slice, about 10 slices)
- Net Carbs: 4–6g
- Protein: 8–10g
- Calories: ~220
Ingredients
Banana Bread Batter
- 2 cups almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 3 ripe bananas
(for lower carb use 1 banana + ½ tsp banana extract) - 3 eggs
- ⅓ cup melted butter
- ½ cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- ¼ cup Greek yogurt or sour cream
Cream Cheese Filling
- 225g cream cheese, softened
- 1 egg
- 3 tbsp powdered sweetener
- ½ tsp vanilla
Optional Topping
- Thin banana slices
- Cinnamon sweetener sprinkle
Instructions
1. Prep
Preheat oven:
- 175°C / 350°F
Grease a loaf pan and line with parchment paper.
2. Make Cream Cheese Filling
Mix together:
- cream cheese
- egg
- sweetener
- vanilla
Beat until smooth.
Set aside.
3. Make Banana Bread Batter
In one bowl combine:
- almond flour
- coconut flour
- baking powder
- cinnamon
- salt
In another bowl mash bananas and whisk with:
- eggs
- butter
- sweetener
- vanilla
- yogurt
Combine wet and dry ingredients.
Mix until smooth.
4. Layer the Loaf
Add:
- half the batter into loaf pan
Spread cream cheese filling evenly.
Top with remaining batter.
Optional:
- place banana slice on top like the photo.
5. Bake
Bake:
- 45–60 minutes
Until:
- top is golden
- center is set
- toothpick comes out mostly clean
If browning too fast:
- loosely cover with foil.
6. Cool Completely
Very important:
- cool at least 1 hour before slicing
This helps cheesecake layer firm up.
Extra Low-Carb Version
Replace bananas with:
- zucchini puree
- pumpkin puree
- banana extract
