Low Carb Starbucks-Style Banana Bread
Experience the irresistible flavor of your favorite coffeehouse treat with a healthy twist in this Low Carb Starbucks-Style Banana Bread recipe! Perfect for keto enthusiasts or anyone looking to enjoy a guilt-free indulgence, this moist and tender banana bread combines almond and coconut flours for a gluten-free base, while granulated erythritol keeps it sugar-free. Mashed ripe bananas lend natural sweetness, complemented by hints of warm cinnamon and vanilla. Optional walnuts add a delightful crunch, making it even more satisfying. Quick to prepare and easy to bake, this wholesome banana bread is perfect for breakfast, snack time, or paired with your favorite coffee. Savor every bite with just 15 minutes of prep and a heavenly aroma that'll make your kitchen feel like a Starbucks café. Store leftovers for up to five days for a convenient, nutritious treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 2 Ripe bananas (medium, mashed)
- 0.5 cups Granulated erythritol (or preferred low-carb sweetener)
- 3 large Eggs
- 0.25 cups Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 0.25 cups Butter (melted)
- 0.5 cups Unsweetened chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan with non-stick spray or line it with parchment paper.
In a medium-sized bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated erythritol, eggs, almond milk, vanilla extract, and melted butter. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain. Avoid overmixing to ensure the bread stays tender.
If using, fold in the chopped walnuts for a bit of texture and crunch.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice into 10 equal pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 41.4 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 698 mg | 54% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1547 mg | 33% | |
*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.
