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Low-Carb Banana Bread

User Rating 4.5 Star Rating (7 Reviews)

By

Updated May 27, 2014

Fresh baked gluten free banana bread with butter
Inti St. Clair/Photographer's Choice RF/Getty Images
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 is that bananas are a high-sugar fruit. Some recipes use banana flavoring, but I'm not a fan. 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.

Yield: 12 slices

Ingredients:

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

Preparation:

Preheat 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 put in 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 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 almond meal, baking powder, and salt in bowl (and powdered sweetener if you are using it) and stir to combine.

4. Add wet ingredients, and beat for 2-3 minutes. Stir in walnuts if you are adding them.

5. Pour batter into 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 from pan. Cool completely before slicing.

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

Reviews for this section have been closed.

 5 out of 5
Amazingly Good!, Guest PatriotSherry

This recipe is better than my regular banana bread recipe. it is very moist and the banana flavor really stands out. Delicious. Highly recommend making this recipe.

2 out of 2 people found this helpful.

See all 7 reviews

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