1/2 cup (80g) stevia erythritol, granulated
½ cup (120g) canola oil
2pcs (100g) eggs
1 tbsp banana flavor
1 tsp vanilla extract
2 cups (200g) almond flour
½ cup (50g) Sabroso cocoa powder
2 tsp (4g) baking powder
1 tsp (4g) Salt
4 pcs (200g) bananas, mashed

2/3 cup (40g) Sabroso cacao nibs
2/3 cup (120g) walnuts
2/3 cup (120g) Dried cranberries
2/3 cup (120g) raisins

Preheat oven to 350F. Grease and line baking pans.
In a bowl, mix together mashed bananas, eggs, oil, and extracts. Add in almond flour, cocoa powder, baking powder and salt.
Add in fruits and nuts. Reserving a small amount for topping. Top with reserve mix-ins.
Bake in the preheated oven for 30-40 minutes or until set.
Yield: 2 pcs 6x3 loaves/8pcs 4x2 mini loaves

Recipe Ingr. Cost: 490

Servings: 16 servings
Nutrient Content per serving
Kcal: 302kcal
Carbohydrates: 22.6g
Protein: 5.9g
Fat: 21.4g

A nutrient rich, gluten free banana fruitcake recipe
Substitute with your favorite nuts and dried fruits

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