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Low Carb Banana Bread

This Low Carb Banana Bread Recipe is a delightful twist on a classic favorite, offering the same comforting flavors without the carbs.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 overripe bananas mashed
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup erythritol or your preferred low-carb sweetener
  • 4 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 cup melted butter or coconut oil
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • 9x5-inch loaf pan
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease your 9x5 inch loaf pan with butter or cooking spray.
  3. In a mixing bowl, mash the overripe bananas until smooth.
  4. Add the eggs, melted butter, almond milk, and vanilla extract to the mashed bananas. Whisk until well blended.
  5. In another bowl, whisk together the almond flour, coconut flour, erythritol, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients and fold together gently.
  7. Transfer the batter into the prepared loaf pan.
  8. Bake in the preheated oven for 50-60 minutes. Check for doneness with a toothpick.
  9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Serve this banana bread on its own, or with almond butter, Greek yogurt, or fresh berries.