LOW CARB BANANA BREAD (GLUTEN FREE & NO SUGAR)

This low-carb banana bread formula is fast and simple to get ready and will consistently come out completely damp and delicious.

Making banana bread sugar free and diabetes cordial is shockingly simple.


The base fixings (bananas, almond flour, and cinnamon) give a lot of flavors so you don't need to utilize a ton of sugars. Simply a large portion of a cup of Stevia or another no-carb sugar works.


With just 5 grams of carbs per serving, this formula is even keto amicable on the off chance that you eat it with some restraint!


How to make low-carb banana bread


Step 1: Preheat your oven to 350°F (180°C) and line a 7.5-inch loaf tin with baking paper. Set aside.

Step 2: In a large mixing bowl, add the soft bananas, eggs, and melted coconut oil. Beat together with an electric mixer until the mixture is smooth and frothy.

Step 3: In a separate mixing bowl, mix together the almond flour, xantham gum, granulated stevia, cinnamon, nutmeg, and baking powder.

Step 4: Add the dry ingredients to the wet and mix until the batter is smooth and completely combined. Fold in the crushed walnuts or pecans.

Step 5: Pour the banana bread batter into your prepared baking tin and smooth out the top.

Step 6: Bake for 35 – 40 minutes or until a toothpick inserted in the middle comes out clean.

Step 7: Remove and allow to cool for 15 – 20 minutes in the tin. When the loaf feels cool enough to be removed, remove from the tin and allow it to completely cool before slicing.

Storage


There isn't anything preferable in the first part of the day over nibbling on some yummy banana bread you made the day preceding. Yet, to keep it totally new, it should be put away effectively.


You can store your banana bread in the fridge in an impermeable compartment for as long as 5 days. This will keep it completely wet and flavorful, prepared for at whatever point you have a hankering for a cut.

More low-carb baking recipes to try

This recipe for low-carb banana bread is a great way to show how tasty and easy low-carb baking can be! Here are some of my other favorite recipes that you can try out!

  • Low-Carb Blueberry Muffins

  • Crustless Custard Pie

  • Spicy Bean Brownie

If you like low-carb and diabetes-friendly baking recipes, you can also check out this roundup of easy diabetic desserts on my other website DiabetesStrong.com for more inspiration. 

When you’ve tried this sugar-free banana bread, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Low Carb Banana Bread


This low-carb banana bread recipe is quick and easy to prepare and will always come out perfectly moist and tasty.


Prep Time10 mins Cook Time40 mins Cooling time15 mins Total Time1 hr 5 mins


Course: Bread Cuisine: American Diet: Diabetic, Gluten-Free, Low Salt Keyword: diabetic banana bread, keto banana bread, sugar-free banana bread

Calories: 138kcal

Author: Shelby Kinnaird

Ingredients

  • ½ cup ripe banana (2 small bananas)

  • 3 large eggs

  • 3 tablespoons coconut oil (melted)

  • 1½ cup almond flour

  • 2 tablespoons xanthan gum

  • ⅓ cup granulated stevia

  • 2 teaspoons cinnamon

  • Pinch nutmeg

  • 1½ teaspoons baking powder

  • ½ cup walnuts or pecans (crushed)

Instructions

  • Preheat your oven to 350°F (180°C) and line a 7.5-inch loaf tin with baking paper. Set aside.

  • In a large mixing bowl, add the soft bananas, eggs, and melted coconut oil. Beat together with an electric mixer until the mixture is smooth and frothy.

  • In a separate mixing bowl, mix together the almond flour, xantham gum, granulated stevia, cinnamon, nutmeg, and baking powder.

  • Add the dry ingredients to the wet and mix until the batter is smooth and completely combined. Fold in the crushed walnuts or pecans.

  • Pour the banana bread batter into your prepared baking tin and smooth out the top. Bake for 35 – 40 minutes or until a toothpick inserted in the middle comes out clean.

  • Remove and allow to cool for 15 – 20 minutes in the tin. When the loaf feels cool enough to be removed, remove from the tin and allow it to completely cool before slicing.

Notes You can store your banana bread in the refrigerator in an airtight container for up to 5 days.

Nutrition

Serving: 1slice | Calories: 138kcal | Carbohydrates: 6.5g | Protein: 3.9g | Fat: 11.5g | Saturated Fat: 4.3g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 55.5mg | Sodium: 164.4mg | Potassium: 92.1mg | Fiber: 1.4g | Sugar: 1.8g | Net carbs: 5.1g


17 views0 comments

Recent Posts

See All

© 2019 by Bubble Tech Incorporation. All Right Reserved.