Many people are opting for a very effective low carbohydrate diet to help shed those unsightly pounds. This option can be very effective; however, there are people who have difficulty maintaining the weight they reach once those pounds are shed. This recipe is a small help for anyone opting for the low carb diet. First preheat the oven. Cooking the banana bread too fast will result in it not being thoroughly cooked and cooking it too slow, well, you will starve to death before it is done.  I found the optimal temperature to be 325 degrees fahrenheit. Then, grab yourself a loaf pan and coat it with a thin coat of oil or non-stick cooking spray. The job of the oil or cooking spray is three-fold. First, of course, it will ensure the bread does not stick to the pan. Secondly, it assists the bread in pulling away from the sides for easy recognition for when it is done.  And, third, it helps the bread slip out of the pan for easy slicing once cooled.  Next, mix 2 eggs and 12 oz. soft cream cheese in a mixing bowl. The mixing bowl should be fairly large as you will be mixing more ingredients into the bowl. The batter should be smooth, fluffy, and thick.  Next, mix in three more eggs, one at a time with the mixer on medium speed. Next, so that the dry ingredients do not go flying out of the bowl, slow the mixer down.  Next add 1 cup of mashed bananas, 15 packets of sugar substitute, 1/4 cup soy protein powder, 2 teaspoons of vanilla extract, 1 teaspoon baking soda, and 1/3 cup of whole wheat flour. When the batter is even in consistency, and color and very smooth, add 1 cup of chopped almonds(optional), and 1 cup of wheat bran. Texture will be added to your batter with these ingredients. When the almonds are completely covered with batter, switch off the mixer and continue with the next step. Use a rubber spatula while pouring the batter into the loaf pan you prepared earlier. Make sure the batter is even in the loaf pan by smoothing it out on top with the spatula. Bake the banana bread for about 50 minutes or so. Ovens vary so start checking it at about 40 minutes. The low carb banana bread is done when the middle is firm and the outsides pull away from the pan. When it is done as previously described, remove it from the oven and allow to cool for about 10 minutes so that it will slide out of the pan onto a cutting board easily without falling apart. Then, slide it out on a cutting board, slice, and enjoy. Each slice has approximately 4.2-4.6 grams of carbohydrates, pending on how you slice it.