Low Carb Blueberry-Banana Bread

Preheat the oven to 200°C with both lower and upper heat. Peel the bananas, break them into pieces, and put them in a bowl. Add eggs, erythritol, and coconut blossom sugar then use an immersion blender to process everything into a purée.

Add the sugar-free peanut butter (you can also use almond paste or another type of nut butter) and the quark and blend it again.

Then add all the dry ingredients (wholemeal oat flakes, flaxseeds, peanut flour, ground nuts, psyllium husks, baking powder, cinnamon) and mix well with a dough spatula or a spoon.

Finally, fold in the washed blueberries. Line a loaf pan with parchment paper and spread the dough into it.

For the topping, peel the banana and halve it lengthwise. Lay it on the dough and press down lightly. Also, gently press a few blueberries into the dough. Bake the low-carb blueberry-banana bread at 200°C with both lower and upper heat for 55 minutes.

Only when the bread has cooled down a bit, lift it out of the pan using the baking paper and slice it.

© Lisa Shelton | Cook with Heart

1 loaf of bread
2 bananas
4 eggs (M)
60g erythritol
40g coconut blossom sugar
80g peanut butter or almond butter, sugar-free
100g quark or coconut yogurt
120g whole grain oat flakes, gluten-free
80g flaxseeds, ground
80g peanut flour or coconut flour
80g nuts or almonds, ground
1 tsp psyllium husk
2 tsp baking powder
1 tsp cinnamon
150g blueberries