This is the recipe I bake for my berbuka (breakfasting) dessert today.
3 ripe banana
1 cup Splenda (sugar free)
2 cups all purpose flour
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
1 teaspoon baking powder
1 teaspoon soda bicarbonate
1 stick unsalted butter (4 oz /114 gm)
4 eggs half cup chop almonds
1 teaspoon rose water
1 teaspoon vanilla beans(liquid)
Method: In a bowl use electric mixer to mash banana. Add sugar and softened butter. Mix until smooth. Add nutmeg, vanilla, rose water, baking powder and soda bicarbonate into the mixer.
Use spoon to fold in flour. Add almond crushed at the end and fold in gently.
Preheat the oven at 375F degree.
Pour batter into loaf pan. Lining with wax paper or perchment paper for easy removal. Bake in the oven for 30 minutes. Reduce the temperature to 325F degree and bake for another 20 minutes. Let it cool and serve.