Low-Carb Banana Bread

low-carb banana bread
Low-Carb Sugar-Free Gluten-Free Banana Bread. Photo © Laura Dolson
  • Prep Time
    10 min
  • Cook Time
    50 min
  • Total Time
    60 min
  • Yield
    12 slices

I tried a lot of different variations of low-carb banana bread before settling on this one. Many recipes on the net use coconut flour for all or part of the flour. I did like the texture using coconut flour part of the flour -- at first. The problem was that coconut flour tends to zap moisture from the air, and the bread tended to get sodden after 2 or 3 days (this could be slowed down by putting it in the refrigerator, but freezing it didn't seem to help). So I went to my old standby -- almond meal.

The other obvious problem with trying to make a low-carb banana bread is that bananas are a high-sugar fruit. Some recipes use banana flavoring instead of real fruit, but I'm not a fan of the flavor. So although this recipe probably would not work for someone on a very-low-carb diet, at just 6 grams of net carb per slice, it is a lot lower in carbs than regular banana bread.

Ingredients

  • 2 medium bananas, very ripe
  • 3 eggs
  • 2 tablespoons oil
  • water
  • zero-carb sugar substitute to equal 1/2 cup sugar (I use a concentrated liquid)
  • 2 cups almond meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

Preparation

Preheat the oven to 350 degrees F.

Butter a loaf pan (I used the clay type)

If you have a 2-cup liquid measuring cup, use it, as this makes it easier to measure the wet ingredients.

1. Roughly mash the bananas, and spoon into a 2-cup measuring cup. The banana should be about a cup, but the exact measurement isn't important. The main thing is that all the wet ingredients together will total 2 cups.
2. Add the eggs and oil to cup.

If you are using liquid sweetener, put that in as well. Then finish filling the cup to the 2-cup line with water. (If you only have a 1-cup measuring cup, just divide it up.)
3. Put the almond meal, baking powder, and salt in bowl (and powdered sweetener if you are using it) and stir to combine.
4. Add the wet ingredients, and beat for 2-3 minutes. Stir in walnuts if you are adding them.
5. Pour the batter into the loaf pan and smooth the top. Bake for 45-55 minutes, or until an inserted toothpick comes out clean.
6. Cool for 10-15 minutes, and remove the bread from the pan. Let it cool completely before slicing.

Nutritional Information: Each of 12 slices has 6 of grams effective carbohydrate plus 2 grams of fiber (8 grams of total carbohydrate), 5 grams of protein, 11 grams of fat, and 147 calories. With the walnuts, each serving has less than half a gram more carb, and 32 more calories.

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