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
- 2 medium bananas, very ripe
- 3 eggs
- 2 tablespoons oil
- 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)
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.