Low Carb Banana Bread (Gluten Free & No Sugar)

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

Making banana bread sugar free and diabetes friendly is surprisingly easy.

The base ingredients (bananas, almond flour, and cinnamon) provide plenty of flavor so you don’t have to use a lot of sweeteners. Just half a cup of Stevia or another no-carb sweetener does the trick.

With only 5 grams of carbs per serving, this recipe is even keto friendly if you eat it in moderation!

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.

Wet ingredients in a bowl

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

Mixed dry ingredients in a bowl

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.

Banana bread dough with peacans

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.

Low-carb banana bread loaf with two slices cut

Storage

There is nothing better in the morning than snacking on some yummy banana bread you made the day before. But, to keep it perfectly fresh, it needs to be stored correctly.

You can store your banana bread in the refrigerator in an airtight container for up to 5 days. This will keep it perfectly moist and delicious, ready for whenever you have a craving for a slice.

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!

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!

Slices of low-carb banana bread on plate

Print

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.
Course Breads
Cuisine American
Diet Diabetic, Gluten Free, Low Salt
Keyword diabetic banana bread, keto banana bread, sugar free banana bread
Prep Time 10 minutes
Cook Time 40 minutes
Cooling time 15 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 138kcal
Author Shelby Kinnaird

Ingredients

  • ½ cup ripe banana (2 small bananas)
  • 3 large eggs
  • 3 tablespoons coconut oil (melted)
  • cup almond flour
  • 2 tablespoons xantham gum
  • cup granulated stevia
  • 2 teaspoons cinnamon
  • Pinch nutmeg
  • 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

The post Low Carb Banana Bread (Gluten Free & No Sugar) appeared first on Diabetic Foodie.

Post sourced from RSS – Read More

By: Shelby Kinnaird
Title: Low Carb Banana Bread (Gluten Free & No Sugar)
Sourced From: www.diabeticfoodie.com/banana-bread/
Published Date: Thu, 29 Oct 2020 04:03:36 +0000

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