Low Carb Classic Banana Bread
Indulge in the comforting flavors of this Low Carb Classic Banana Bread—a guilt-free twist on a timeless favorite. Made with nutrient-rich almond and coconut flours, this recipe is naturally gluten-free and perfect for those following a keto or low-carb lifestyle. Sweetened with granulated erythritol and infused with the natural sweetness of ripe bananas, this bread balances wholesome ingredients with irresistible flavor. A touch of cinnamon and optional walnuts add warmth and crunch, while the moist, tender texture ensures every slice is pure satisfaction. Ready in just over an hour and simple to prepare, this low-carb banana bread makes a delightful breakfast or snack that's as healthy as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Granulated erythritol (or preferred low-carb sweetener)
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 pieces Ripe medium bananas
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, ground cinnamon, and salt. Stir until all dry ingredients are well combined.
In another bowl, mash the bananas with a fork until smooth. Add the eggs, vanilla extract, and melted butter to the mashed bananas and mix until everything is thoroughly combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing as this could result in a dense bread.
If using, fold the chopped walnuts or pecans into the batter for an added crunch.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your low-carb classic banana bread. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 39.1 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 477 mg | 37% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
