A delicious low carb banana bread that uses real fruit in a moderate amount to keep carbs low. Each slice only has about 8 grams of net carbs.
Since developing the basic quick bread recipe, I have been enjoying all kinds of variations. However, I have not yet made a banana nut quick bread.
Although bananas are something many low carbers shy away from, I felt a true banana bread needed this ingredient. A medium banana has about 29g carbs so adding one of these to the basic quick bread recipe only adds less than 2g carbs per slice.
The added carbs are definitely worth it when it comes to taste. I have tried using banana extract in place of the real fruit, but it just isn’t the same.
I always have trouble when it comes to baking banana bread. It seems the time needed to fully bake the batter is so long that the outside tends to burn before its done. Therefore, I turned down the oven temperature a little and baked this bread a bit longer.
Don’t be surprised if you need more time in the oven. Just keep the low carb banana bread in until it passes the toothpick test and no longer has any soft areas. Another option is to divide the batter into muffin or donut molds so the baking time won’t have to be so long.
Baking the quick bread in mini muffin tins would also be a terrific way to watch portion. Just one little muffin is enough for a quick snack.
I’ve also made banana nut muffin donuts which bake up quicker. You can find that recipe here.
My banana nut muffin donut recipe uses a mix of almond and oat fiber. However, I thought the donuts were a bit large. Mini size would be better.
This is a wonderful treat to make for your friends who are still on a high carb diet. They’ll never know it’s a low carb banana bread. Maybe you can win them over to eating better when they realize how delicious the food is!
If you enjoy this low carb quick bread recipe, you may enjoy some of the other. I recommend giving the Key Lime Coconut or Cinnamon Swirl low carb bread recipes a try!
I ended up serving this low carb banana bread to family and friends. They couldn’t believe it was low in carbs.
You could lower the carb count even more if you omit the banana and add in an extract. But, it just seems wrong to me to do that.
If you’re allergic to nuts or dislike them, simply leave them out. I think they make it a heartier bread. And, they provide some extra protein and nutrients.
I’d like to thank Slate Plate for the beautiful slate serving tray featured in the photo. If you’d like one for yourself, check them out at SlatePlate.com.
Do you prefer low carb banana recipes that use extract flavoring or real fruit? I think some recipes, like bread, really need the fruit for the best taste and texture.
Low Carb Banana Bread Recipe
Low Carb Banana Bread
Ingredients
- 1 medium banana mashed
- 1/2 cup butter melted
- 3 tablespoons coconut oil liquified
- 6 eggs see note
- 1 teaspoon vanilla extract
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum optional
- 1/2 teaspoon salt
- 1/4 teaspoon stevia concentrated powder or 1/2 teaspoon monk fruit 50% extract powder
- 1/2 cup low carb sweetener
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- In medium bowl, mix together dry ingredients (almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, and baking powder).
- Set aside.
- Add mashed banana, butter, coconut oil, eggs, and vanilla extract into a food processor.
- Process until well blended. Add dry ingredients and process until uniform batter is formed.
- Mix in chopped walnuts.
- Pour batter into a greased 9×5 inch loaf pan.
- Bake at 325F for 70-75 minutes or until top is browned and toothpick inserted comes out dry.
Notes
Nutrition
Additional Info
- Net Carbs 8g
- % Carbs: 17.5%
- % Protein: 8.7%
- % Fat: 73.8%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Sheree says
May 15, 2019 at 5:49 pmI made this with just using more butter than oil and it is one of the best things I ever made. I added chocolate chips and baked this in a muffin tin. It was a hit with my whole family.
Melissa says
March 25, 2019 at 12:09 pmI haven’t made this yet, but my son is allergic to coconut, how can I replace the coconut flour and oil but yield the same results?
Thanks in advance!
Lisa MarcAurele says
March 25, 2019 at 3:07 pmAn equal amount of butter can be used for the coconut oil. But to be honest, you could likely just leave it out as there is a lot of fat already in the recipe. And coconut flour could be replaced with almond flour for this recipe or a mix of whey protein powder and almond flour.
Kat M says
February 27, 2019 at 1:51 pmNo rating stars yet, looking to make this soon.
I have a question about the coconut oil… do I use refined or unrefined?
Thanks!
Lisa MarcAurele says
February 28, 2019 at 9:08 amI use unrefined.
Paige says
February 16, 2019 at 5:35 pmNo rating yet just a question! this might be because I’m on my phone but I can’t see the note about the eggs? It says “see note” next to the 6 eggs portion of the recipe and I’m just wondering what the note is? Thanks.
Lisa MarcAurele says
February 16, 2019 at 6:40 pmIt’s just that fewer eggs may work if you’d rather have a less eggy bread.