Banana Sour Cream Bread


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This sugar-free bread made with wheat gluten is a great choice for Diabetics.

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  • 1/3 C. butter, softened
  • 1/2 C. full-fat cream cheese
  • 4 eggs, room temperature
  • 3/4 C. Splenda
  • 1/2 C. Diabetisweet or erythritol
  • 2 tsp. Brown Sugar Twin
  • 1 3/4 C. almond flour
  • 1/4 C. vital wheat gluten
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 (2.5-oz) jar Gerber Banana Baby Food
  • 1/2 C. sour cream
  • 1 tsp. banana flavor extract

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Preheat oven to 3250F.

Cream butter, cream cheese, pourable Splenda, Diabetisweet (or erythritol), and Brown Sugar Twin well. Add eggs, one at a time, beating well after each. Set aside. In separate large bowl, blend almond flour, Vital Wheat Gluten, baking powder, and salt. In small bowl mix baby food, sour cream, and banana extract. Add to butter/cream cheese mixture and beat well. Mix wet and dry ingredients with large spoon or mixer until fully incorporated. Pour into greased 9 x 5 in. loaf pan and bake for approximately 50 minutes (oven times may vary but don't overbake!) 

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