Comments on: Low Carb Banana Bread Recipe (Gluten-Free)

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 06 Jul 2022 21:14:00 +0000

In reply to Jean M. So happy you enjoyed the low-carb bread recipe! It's been a favorite for my family for over a decade.

By: Jean M

Jean M — Wed, 06 Jul 2022 20:24:18 +0000

I've made so many of your recipes Lisa, and this one didn't disappoint! I thought it was better than traditional banana bread. I used 5 eggs, following the other comments and suggestions, and followed the recipe exactly. I did add 1/2t of banana extract to make sure I had more banana flavor. It turned out perfect! Nutty flavor, great texture, absolutely delicious! I baked the loaf for 1 hour and it had nice crispy edges, and the center was cooked. I know this would freeze well, but we ate it all in a few days!

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 13 Jul 2021 12:43:26 +0000

In reply to Francie Mann. You can cut back on fat. It's added to make it more filling and to meet keto macros.

By: Francie Mann

Francie Mann — Mon, 12 Jul 2021 14:31:02 +0000

In reply to Lisa MarcAurele.

I have made this twice. The first time I misread 3 T coconut oil and put in 1/3 cup. It was tasty, but like a greasy sponge and I had to try and mop the slices up with paper towel. 2nd time, I put in 2T coconut oil with the 1/2 cup of melted butter. It is still too much oil by a lot in my book. I used 4 big eggs, 2 T flax meal, 2 T water, 1.5 bananas`and added some cinnamon. Next time I will cut the butter by half and see how that works. Way too much fat though it tastes great.

By: Catherine

Catherine — Wed, 26 May 2021 20:26:46 +0000

I was surprised how close this was to regular banana bread! I added an extra banana I think it made it to moist but it was still very good. Thanks for the recipe!

By: camille

camille — Mon, 27 Jul 2020 17:55:30 +0000

I made a double batch using 10 eggs and 2 bananas, and this was actually good! I made a cream cheese frosting and it's even better!

By: Maria

Maria — Thu, 18 Jun 2020 14:19:50 +0000

I made this bread with 5 eggs (well, 4 but there was a double yolk), granulated Swerve, and Lily's dark chocolate chips instead of walnuts. It came out perfect! It was more of a pound cake like texture. Thanks so much for sharing this recipe. This is the first time I successfully baked a keto bread

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 15 Jun 2020 11:48:58 +0000

In reply to Jodi. The most common reason is overmixing the batter.

By: Jodi

Jodi — Mon, 15 Jun 2020 04:21:57 +0000

I love this recipe and bake it regularly but every time the loaf sinks after coming out of the oven! So disappointing. I’ve tried altering eggs, altering baking powder and a foil tent - all with no luck. Any suggestions appreciated!

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 06 May 2020 14:02:08 +0000

In reply to Joyce. It would need some experimenting with, but I'd try about 1/2 cup and add in more liquid if needed.

By: Joyce

Joyce — Wed, 06 May 2020 12:59:18 +0000

Hi, what's the measurement of coconut flour if I don't use almond flour? Thank you! Looking forward to bake this.

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 19 Apr 2020 10:03:49 +0000

In reply to Jodi. Are you sure it's fully cooked when you're making it as a loaf? My bread is usually fairly dark on the outside when I take it out of the oven.