"Banana Bread"

Alena has this for breakfast almost every morning. I am constantly trying to find things that will make our morning routine faster. This recipe makes 8 "Banana Breads". We put them into snack bags and freeze them. In the morning we just take one out and pop in into the toaster oven to warm it up. Alena can even do this for herself if my husband and I want to sleep in. It's also easy to send with her for a sleepover.

This recipe was modified from another site, but I can't remember which one because it was so long ago that I came up with it...

"Banana Bread" (2.94:1 Ratio, 396 calories)
200g Egg, mixed well (about 4 eggs)
120g Torani Sugar Free Syrup (vanilla or other flavors)
176g European Butter, melted
224g Hazelnut Flour
16g Psyllium Husks
16g Splenda
4.8g Baking Soda
4.8g Salt
80g mashed banana

Preheat oven to 325. In a large bowl, combine "wet" ingredients (eggs, butter, syrup), but NOT banana. In a separate bowl combine "dry" ingredients (hazelnut flour, psyllium husks, splenda, baking soda, salt). Incorporate "dry" mixture into the "wet" bowl. Stir well. Add mashed banana. Let sit for 4-5 minutes for psyllim husks to expand.

Grease small loaf pans WELL - very well - to prevent sticking. Measure 102-104g of batter into each loaf pan (8 in total). Spread batter out into pans - we usually bang the bottom of the pans on our hands or the counter to get it to spread out. The batter is pretty sticky...

Bake at 325 for 20-24 minutes until cooked through. Cool and remove from pans. (it can take a bit of practice to get them to come out of the pans well - we usually bang them on the counter. Yes, there's a lot of banging on things for banana bread!

Freeze in small baggies. To reheat, place in toaster oven until heated through.