Ingredients:
1 stick of butter, room temperature
1 cup Splenda
2 eggs
1 cup almond flour
1/2 cup coconut flour
1 tsp baking soda
3 ripe bananas, broken into pieces
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup Chia seeds
Preheat oven to 350 degrees. Butter a loaf pan.
With an electric mix, cream the butter and Splenda until light and fluffy, add the eggs, beating well
Add the dry ingredients to mixture. Blend well. Add bananas, sour cream and vanilla. Blend well.
Add Chia seeds last. Pour into prepared pan.
Bake 1 hour or until cake tester comes out clean.
(I have also used 1 cup of coconut flour with 1/2 cup flaxseed when I didn't have almond flour)
