In my house, we are trying to eliminate bread. You’ve seen my cheesy, savory, herb bread. But, my kids prefer something a little sweeter.
Not to disappoint, here is a very healthy, reduced carb, gluten free, banana bread!
My kids love it just plain, with a little butter, or made into a whole sandwich with meat and cheese, or whatever you normally put on a sandwich. Because there is no added sugar, the only sugar and the vast majority of the carbs come from the bananas themselves. So, for better fiber, prebiotic, and lower carb, go with a greener banana. I like to use two on the greener side and one on the riper side.
This is definitely not a dairy-free recipe, so those who are vegan or have a dairy allergy, you’ll need to use all almond flour and add a 1/3 cup coconut oil in place of the butter. I have tested it that way and it is delicious, too!
You’ll need measuring cups, measuring spoons, a mixer, and a bread pan, in addition to the ingredients.
This recipe makes about 20 slices of banana bread and takes about an hour to make.
- 2 large or 3 medium bananas
- 3/4 cup unflavored, unsweetened Whey Protein Powder ((I use TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
- 1/2 cup almond flour (I buy the Almond Flour Blanched, Anthony’s 4lb Bag, Certified Gluten-Free from Amazon)
- 1/3 cup non-sugar sweetener (I use Lakanto Monk Fruit Sweetener All Natural Sugar Substitute or Swerve Sweetener both are healthy 1:1 replacements for sugar)
- 1/2 cup chopped walnuts
- 1/2 tsp baking powder
- 4 large organic, pasture raised eggs
- 1/2 cup coconut oil (on this recipe I used Anjou Coconut Oil, Organic Extra Virgin, Cold Pressed)
- 1/2 stick organic butter
- 1 tsp organic vanilla extract
Preheat the oven to 375 degrees Fahrenheit.Then mix the dry ingredients plus the eggs in a countertop mixer (like my KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White from Amazon). Warm the coconut oil and butter for a minute or two in the microwave until melted. Then mix in the oil and butter. Pour into a bread pan with parchment paper for lining. Bake for 50-55 minutes or until brown. Remove from the oven, place on a cooling rack, and give it 10 minutes to cool before slicing!
NOTE: The greener the banana, the lower the sugar count. I use 2 on the green side and one ripe, so my banana bread is actually lower carb than this generic sugar/carb count on bananas.
|Fruit – Banana (Medium), 3 banana (118 g – 7″-8″)||315||80||2||4||3||42|
|Tgs Whey Protein – Whey Protein Unflavored, 2 Scoop||250||3||4||50||110||3|
|Anthony’s – Blanched Almond Flour, Certified Gluten-free, 3.5 ounce||585||19||53||22||20||5|
|Swerve – Sugar Replacement, 16 Teaspoon||0||0||0||0||0||0|
|No Name – Baking Powder, 0.5 tsp (1g)||0||0||0||0||200||0|
|Trader Joe’s – Organic Virgin Coconut Oil, 0.5 cup(s)||960||0||112||0||0||0|
|Organic Valley – Organic Pasture Butter, 4 Tbsp (14g)||440||0||48||0||140||0|
|Walnuts – Walnuts (Raw), 4 oz||800||12||76||20||0||0|
|Eb Organic Egg – Large – Egg, 4 egg||240||0||20||24||280||0|
|Generic – Organic Vanilla Extract, 1 tsp||10||0||0||0||0||0|