Low-Carb Banana Bread Recipe – Diabetes Daily

This content originally appeared on Low Carb Yum. Republished with permission.

This delicious low-carb banana bread uses real fruit for authentic flavor in a moderate amount to keep carbs low. Each slice only has about 8 grams of net carbs!

A lot of keto dieters are under the impression that bananas are off-limits and the only way to enjoy a slice of low-carb banana bread is to rely on extracts, which never taste quite as good as the real deal.

Not this recipe!

Banana bread is so yummy. Moist, sweet, a little crunchy when you add in walnuts…it’s like eating dessert for breakfast or a snack. There simply had to be a way to enjoy it even while eating low carb!

This is seriously the best banana bread. It’s absolutely delicious!

Low Carb Banana Bread

This delicious low-carb banana bread uses real fruit for authentic flavor in a moderate amount to keep carbs low. Each slice only has about 8 grams of net carbs!

Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Calories 165 kcal per serving

Ingredients

  • 1
    medium banana
    mashed
  • ½
    cup
    butter
    melted
  • 3
    tablespoons
    coconut oil
    liquified
  • 6
    eggs
    see note
  • 1
    teaspoon
    vanilla extract

  • cup
    almond flour

  • cup
    coconut flour
  • ½
    teaspoon
    xanthan gum
    optional
  • ½
    teaspoon
    salt
  • ¼
    teaspoon
    stevia concentrated powder or ½ teaspoon monk fruit 50% extract powder
  • ½
    cup
    low carb sugar substitute
  • 1
    teaspoon
    baking powder
  • ½
    cup
    chopped walnuts

Instructions

  1. In medium bowl, mix together dry ingredients (almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, and baking powder).

  2. Set aside.

  3. Add mashed banana, butter, coconut oil, eggs, and vanilla extract into a food processor.

  4. Process until well blended. Add dry ingredients and process until uniform batter is formed.

  5. Mix in chopped walnuts.

  6. Pour batter into a greased 9×5 inch loaf pan.

  7. Bake at 325F and start checking for doneness after a half hour. Remove from oven when top is browned and toothpick inserted comes out dry. This could take anywhere from a half hour to 70 minutes depending on pan size and oven.

Recipe Notes

Banana extract can be used in place of all or some of the banana to reduce carbs.
Less eggs should work. May be able to use only 4 or 5 eggs.
Use a low temperature. Turn down the oven temperature a little and bake it for just a little bit longer. Don’t be surprised if you need more time in the oven than the recipe calls for. Simply keep the low-carb banana bread in until it passes the toothpick test and no longer has any soft areas.
Make banana muffins. If you want it to cook up faster, another option is making banana muffins with a mix of almond flour and oat fiber. Mmmm – they are so good!
Turn this into mini muffins. Consider making these mini keto banana bread muffins, too. It’s fun to have a basket of them out for the company to enjoy when you’re ready for a treat.

Nutrition Facts

Low Carb Banana Bread

Amount Per Serving (1 slice)

Calories 165
Calories from Fat 135

% Daily Value*

Fat 15g23%

Sodium 155mg7%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.



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Author: Mabel Freeman