12 servings

150 gr allulose powder

50 ml water

1 tbsp ghee

4 firm bananas

250 gr almond flour

2 tsp baking powder

6 tbsp stevia powder or to taste

100 ml almond milk

1 tsp vanilla essence 

2 beaten eggs

60 ml coconut oil

Grease a 20 inch removable tart mold, with little coconut oil.

Place the allulose and 50 ml of water in a  pan over medium heat. Stir occasionally until golden, about 15-20 minutes. 

Cut bananas into slices of about 2 cm and pour into pan with caramel. Add the ghee and cook about 1-3 minutes over low heat. Pour this preparation into the mold distributing over the whole base. Set aside.

Preheat oven at 350º F.

In a bowl add flour, baking powder and stevia. Stir. Add milk, vanilla, eggs, oil and mix. Pour this mixture over the bananas.

Bake for 20 - 25 minutes, or until a toothpick comes out dry. (Place aluminum foil  under mold because it can spill).

Remove from the oven, let cool on a grid and then flip on a plate.

Per serving 90 gr app

Cal: 229.2 P: 6.1 F: 19.3 Cb: 13.8