, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread, Snack Low carb banana bread
Ingredients
- 2 (7 oz.) 2 (200 g) very ripe banana, cut in smaller piecesvery ripe bananas, cut in smaller pieces
- 6 6 large egglarge eggs
- 6 tbsp 6 tbsp butter melted
- 2 tsp 2 tsp vanilla extract
- 3 cups (12 oz.) 700 ml (325 g) almond flour
- 4 tsp 4 tsp ground cinnamon
- 2 tsp 2 tsp baking powder
- 1⁄8 tsp 1⁄8 tsp salt
Instructions
- Preheat the oven to 350°F (180°C).
- Add the banana, eggs, vanilla, and melted butter to a food processor or a medium-sized bowl if you are using an electric hand mixer. Mix until smooth.
- Add the dry ingredients and mix until well-combined.
- Line a loaf pan 9" x 5" (23 x 13 cm) with parchment paper and fill with the batter.
- Bake in the oven for 50 minutes or until you insert a knife and it comes out clean. Check the loaf halfway through. If the top is getting too brown, cover loosely with tin foil.
- Let cool on the rack for at least 30 minutes. Cut in slices and enjoy with butter or low-carb nut butter.
Tip
Get creative! You can add more spices to the batter like cardamom and nutmeg, or top the loaf with a few crushed nuts, seeds, or low-carb sugar-free chocolate chips.
Some like it sweeter
This banana bread is only slightly sweet due to the natural sugar in the banana. If you prefer sweeter banana bread, you can add up to 1/4 cup of erythritol or low-carb sweetener of choice.
How to store banana bread
Banana bread can keep for 1-2 days on the countertop, but we suggest keeping it in the fridge where it will last for up to 1 week in an airtight container. You can also slice and freeze our healthy, low-carb banana bread for a month or more. Take out a slice and heat when you need it!
What is the most common mistake with banana bread?
There are two common mistakes. One is not waiting until the banana is ripe. The riper the banana, the sweeter it is. Since this bread has no sweetener, the bananas must be very ripe and spotty, almost brown.
The second mistake is baking it too long. If you make it too long, the bread can come out dry. Make sure to check the bread every 5 minutes or so after the 30 min mark to see if it's done.
Aren't bananas high in carbs?
Yes, a medium-sized banana does have around 24 grams of carbs, but in this recipe, we have included high protein eggs and almond flour so that only a small amount of banana is included in each portion.
Recommended special equipment
- Food mixer or an electric hand mixer
I made the 10 servings portion as it was just for me and it took about 40-45 minutes in my oven. I used the weight measurement for the almond flour. I doubled the amount of baking powder to make sure I got a decent rise. I also added about a ½ t of salt and a bit of nutmeg and cardamom (as suggested). I mixed everything with a fork as I didn’t want to bother with the mixer.
Very easy recipe and the taste is very close to the high carb version. I will make this again.
I appreciate that this does not have any artificial sweeteners as I can’t tolerate them.
We haven't tested it with anything else! Perhaps you could try cream cheese, but it would change the texture, taste and nutrition.
Even including the banana, these are 3g net carbs per slice.
Thank you for the suggestion. The recipe has been updated!
Recently I bought some organic banana extract on Amazon to add some banana flavour which is a little light for me. Maybe if I don't peel the bananas first it would add more flavour. I do like this and have made it 3-4 times already.
Thank you
It is the weight of the bananas after they have been peeled.
Interesting substitution! I am glad it is working for you!
where the servings drop down arrow is.
While we haven't specifically tested them in this recipe, two common 1:1 subs for almond flour are hazelnut and sesame seed flour. They can sometimes result in a denser finished bread, but are the closest options.
In different countries this is measured in different ways. Please note that you can find the amount in grams in the ingredients list as well.
If you'd like it sweeter, that can certainly help!
Hi, Daniela! This recipe contains almond flour, and there's no need to add coconut flour.
So glad he enjoyed it!
That should work well, but we have not tested this as muffins to be able to suggest a baking time.
I believe it would work best to remove the loaf from the pan to cool. You should be able to lift it out via the parchment paper.