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Low Carb Banana Bread

Moist Low Carb Banana Bread Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup mashed very ripe banana (about 1 medium)
  • 1/4 cup unsalted butter, melted, or coconut oil
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp banana extract, optional

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment. Whisk almond flour, coconut flour, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl, mash banana until smooth. Add melted butter, eggs, sweetener, vanilla, and banana extract. Whisk until glossy, about 1 minute.
  3. Pour wet into dry and fold with a spatula for about 30 seconds, just until streaks disappear.
  4. Scrape batter into the pan, smooth the top, and bake 45-55 minutes until a toothpick comes out clean.
  5. Cool in the pan 10 minutes, then lift out and cool completely on a rack before slicing.

Notes

Each slice has about 6g net carbs. For the freshest texture, store the loaf in the fridge after the first day. The bread slices cleanliest when fully cooled, but if you can’t wait, a serrated knife helps reduce tearing.