Slightly sweet, perfectly moist, and simple to make. This low-carb banana bread made with eggs and almond flour is perfect for breakfast or as a post-workout, low-carb snack. It is gluten-free, grain-free, and only 4 g net carbs per slice. It is a healthy, sweetener-free banana bread that will be a hit with the whole family.
February 19 2021 recipe by Erika McKellar, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Bread, Snack
Slightly sweet, perfectly moist, and simple to make. This low-carb banana bread made with eggs and almond flour is perfect for breakfast or as a post-workout, low-carb snack. It is gluten-free, grain-free, and only 4 g net carbs per slice. It is a healthy, sweetener-free banana bread that will be a hit with the whole family.
USMetric
20 servingservings
Ingredients
- 2 (7 oz.) 2 (200 g) very ripe banana, cut in smaller piecesvery ripe bananas, cut in smaller pieces
- 6 6 large egglarge eggs
- 6 tbsp 6 tbsp butter melted
- 2 tsp 2 tsp vanilla extract
- 3 cups (12 oz.) 700 ml (325 g) almond flour
- 4 tsp 4 tsp ground cinnamon
- 2 tsp 2 tsp baking powder
- 1⁄8 tsp 1⁄8 tsp salt
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Instructions are for 20 servings. Please modify as needed.
Preheat the oven to 350°F (180°C).
Add the banana, eggs, vanilla, and melted butter to a food processor or a medium-sized bowl if you are using an electric hand mixer. Mix until smooth.
Add the dry ingredients and mix until well-combined.
Line a loaf pan 9" x 5" (23 x 13 cm) with parchment paper and fill with the batter.
Bake in the oven for 50 minutes or until you insert a knife and it comes out clean. Check the loaf halfway through. If the top is getting too brown, cover loosely with tin foil.
Let cool on the rack for at least 30 minutes. Cut in slices and enjoy with butter or low-carb nut butter.
Tip
Get creative! You can add more spices to the batter like cardamom and nutmeg, or top the loaf with a few crushed nuts, seeds, or low-carb sugar-free chocolate chips.
Some like it sweeter
This banana bread is only slightly sweet due to the natural sugar in the banana. If you prefer sweeter banana bread, you can add up to 1/4 cup of erythritol or low-carb sweetener of choice.
How to store banana bread
Banana bread can keep for 1-2 days on the countertop, but we suggest keeping it in the fridge where it will last for up to 1 week in an airtight container. You can also slice and freeze our healthy, low-carb banana bread for a month or more. Take out a slice and heat when you need it!
What is the most common mistake with banana bread?
There are two common mistakes. One is not waiting until the banana is ripe. The riper the banana, the sweeter it is. Since this bread has no sweetener, the bananas must be very ripe and spotty, almost brown.
The second mistake is baking it too long. If you make it too long, the bread can come out dry. Make sure to check the bread every 5 minutes or so after the 30 min mark to see if it's done.
Aren't bananas high in carbs?
Yes, a medium-sized banana does have around 24 grams of carbs, but in this recipe, we have included high protein eggs and almond flour so that only a small amount of banana is included in each portion.
Recommended special equipment
- Food mixer or an electric hand mixer
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
40 comments
1
Katey
February 26 2021
I made this for breakfast this morning and it was very good. Good texture and held together well.
I made the 10 servings portion as it was just for me and it took about 40-45 minutes in my oven. I used the weight measurement for the almond flour. I doubled the amount of baking powder to make sure I got a decent rise. I also added about a ½ t of salt and a bit of nutmeg and cardamom (as suggested). I mixed everything with a fork as I didn’t want to bother with the mixer.
Very easy recipe and the taste is very close to the high carb version. I will make this again.
I appreciate that this does not have any artificial sweeteners as I can’t tolerate them.2
Nellie
February 28 2021
Hi there team diet doc .... I'm a bit confused about the measurements for many of the DD recipes regarding the use of millilitres. Can you clarify? For example in this banana bread recipe - If I measure 700ml of almond flour into my standard glass measuring jug that will equal 325gm in weight? Given that a standard cup measurement in Australia is 250ml the 700ml is 50ml short of 3 cups? I like to make things easy by using cup measurements!! That's instead of getting out scales each time I cook. Lazy I know but short on time these days. Can I assume the same use of cups/millilitres for other DD recipes? Thanks, Nellie
Replies: #19, #21
3
Junei
March 1 2021
Can I cut back on the eggs and substitute with something else?
Replies: #4, #13
4
Reply to comment #3 by Junei
Charlotte Zwart Team Diet Doctor
March 1 2021
Can I cut back on the eggs and substitute with something else?
We haven't tested it with anything else! Perhaps you could try cream cheese, but it would change the texture, taste and nutrition.
5
Karina
March 1 2021
How can a lowcarb diet include banana?🤦♀️
Replies: #7, #9, #11
- 1 comment removed
7
Reply to comment #5 by Karina
Kristin Parker Team Diet Doctor
March 2 2021
How can a lowcarb diet include banana?🤦♀️
Even including the banana, these are 3g net carbs per slice.
8
Kristin Parker Team Diet Doctor
March 2 2021
What size are the bananas? Could you please give some sort of measurements? This would be helpful especially since there is a huge difference in carbs between a small and large. Thank you,
Thank you for the suggestion. The recipe has been updated!
9
Reply to comment #5 by Karina
Emmanuel
March 4 2021
It says 3g per slice. Don't eat the whole thing!
10
Sharon
March 5 2021
Made the banana bread last night, it was delicious. I think that next time I would add bit of salt (1/2 teaspoon) like Katey did. I also added cardamon. Just amazing to be able to eat banana bread again. Thank you very much for this recipe.
11
Reply to comment #5 by Karina
Erika McKellar
March 12 2021
Hi Karina - Because only a small amount of very ripe banana is used for flavor and sweetness, the carb count per serving is 3 grams. Check out our nutritional data and tips for more info.
12
Sarah Hart
March 31 2021
I don't have almond flour so I used ground almond, I think it gave a nice, slightly gritty texture. I added vanilla extract, and yes, I thought it needed a pinch of salt too. Easy to make, easy to eat, I'll make this again.
13
Reply to comment #3 by Junei
Victoria Lawson
March 31 2021
I made it yesterday and only had three eggs, so for each of the other three I substituted as follows: 1 tablespoon ground flax seed mixed with 2 1/2 tablespoon water. So I used 3 eggs, 3 tbsp ground flax, 4 1/2 water. It worked wonderfully! Yes will change the nutrient mix, but I was very happy with the results.
14
Sharon
April 8 2021
Do we weigh the bananas after we peel them?
Recently I bought some organic banana extract on Amazon to add some banana flavour which is a little light for me. Maybe if I don't peel the bananas first it would add more flavour. I do like this and have made it 3-4 times already.
Thank you
Reply: #15
15
Reply to comment #14 by Sharon
Kristin Parker Team Diet Doctor
April 9 2021
Do we weigh the bananas after we peel them?
Recently I bought some organic banana extract on Amazon to add some banana flavour which is a little light for me. Maybe if I don't peel the bananas first it would add more flavour. I do like this and have made it 3-4 times already.
Thank youIt is the weight of the bananas after they have been peeled.
- 1 comment removed
17
LD
April 19 2021
I've been substituting protein powder for almond flour. It's got less fat, but especially less omega-6 that can get damaged in the oven.
Replies: #18, #39
18
Reply to comment #17 by LD
Crystal Pullen Team Diet Doctor
April 19 2021
I've been substituting protein powder for almond flour. It's got less fat, but especially less omega-6 that can get damaged in the oven.
Interesting substitution! I am glad it is working for you!
19
Reply to comment #2 by Nellie
Honeymay
April 19 2021
Hi Nellie, you can switch between US and Metric measurements by clicking on the green button right above the recipe.
where the servings drop down arrow is.20
Coco
April 20 2021
Hello. I’m allergic to almond flour. I have to use coconut flour which is also low carb for keto baking but it absorbs a lot of moisture and adds the same taste to everything I bake. Is there another flour or substitute to cover taste of coconut?
Replies: #23, #25
21
Reply to comment #2 by Nellie
GAfromCA
April 20 2021
Take the time to use the scale. I’ve found it very helpful. Especially for things like almond or coconut flour which can vary by brand or grind size.
22
GAfromCA
April 20 2021
Whether you need to add extra salt depends on whether you use salted butter (most common in US) or unsalted.
23
Reply to comment #20 by Coco
Kristin Parker Team Diet Doctor
April 20 2021
Hello. I’m allergic to almond flour. I have to use coconut flour which is also low carb for keto baking but it absorbs a lot of moisture and adds the same taste to everything I bake. Is there another flour or substitute to cover taste of coconut?
While we haven't specifically tested them in this recipe, two common 1:1 subs for almond flour are hazelnut and sesame seed flour. They can sometimes result in a denser finished bread, but are the closest options.
- 1 comment removed
25
Reply to comment #20 by Coco
CS
April 21 2021
I use peanut and or sunflower "flour", which works pretty well for me. It's available online.
26
Sally Hermes
April 27 2021
How do you measure flour in mls thats ridiculous it is not a fluid.
Reply: #27
27
Reply to comment #26 by Sally Hermes
Charlotte Zwart Team Diet Doctor
April 27 2021
How do you measure flour in mls thats ridiculous it is not a fluid.
In different countries this is measured in different ways. Please note that you can find the amount in grams in the ingredients list as well.
28
dgriffin1
May 15 2021
Hi Coco, we use sunflower flour in alot of our baking. Everything has turned out really good and taste wonderful. I have gotten it on Amazon but there are alot of places.
29
Julie B
July 3 2021
If i bake this again, will add erythritol.
Reply: #30
30
Reply to comment #29 by Julie B
Kerry Merritt Team Diet Doctor
July 3 2021
If i bake this again, will add erythritol.
If you'd like it sweeter, that can certainly help!
31
sdudley649
July 5 2021
Smelled great whilst cooking and looked great out of the oven. It was a bit dry but nothing a smear of butter can’t put right. Overall I’m really pleased to be able to eat Banana Bread again
32
Julie B
July 12 2021
Made it again, this time with erythritol. Way better than without.
33
Daniela
August 7 2021
Is there a chance to mix in coconut and almond flour?
Reply: #34
34
Reply to comment #33 by Daniela
Kerry Merritt Team Diet Doctor
August 7 2021
Is there a chance to mix in coconut and almond flour?
Hi, Daniela! This recipe contains almond flour, and there's no need to add coconut flour.
35
Dez_Philippines
December 6 2021
Hi! I've finally tried baked this for my husband. Though he says the bread alone seems to be less sweet than he's used to, it has a yummy aftertaste. He's also found out that low fat peanut butter, added to the bread, brings out the taste in both and ends up with a really filling breakfast.
Reply: #36
36
Reply to comment #35 by Dez_Philippines
Kerry Merritt Team Diet Doctor
December 7 2021
Hi! I've finally tried baked this for my husband. Though he says the bread alone seems to be less sweet than he's used to, it has a yummy aftertaste. He's also found out that low fat peanut butter, added to the bread, brings out the taste in both and ends up with a really filling breakfast.
So glad he enjoyed it!
37
Michellederocher
January 1 2022
Can I divide the batter and make muffins?
Reply: #38
38
Reply to comment #37 by Michellederocher
Kristin Parker Team Diet Doctor
January 2 2022
Can I divide the batter and make muffins?
That should work well, but we have not tested this as muffins to be able to suggest a baking time.
39
Reply to comment #17 by LD
laneycourtright
April 2 2022
Is it a one to one ratio for substitution?
40
Jen W
August 7 2022
No longer in ketosis but still making this bread for low carb treats. Very easy to make and comes out great every time. Just experimenting with a bit of coconut and low carb dark chocolate on top.
41
isydora
September 5 2022
Do you take the bread out of the loaf pan and put it on a rack to cool, or do you put the loaf pan with the bread in it to cool on the rack?
Reply: #42
42
Reply to comment #41 by isydora
Kerry Merritt Team Diet Doctor
September 6 2022
Do you take the bread out of the loaf pan and put it on a rack to cool, or do you put the loaf pan with the bread in it to cool on the rack?
I believe it would work best to remove the loaf from the pan to cool. You should be able to lift it out via the parchment paper.
43
Jackie Harvill
October 26 2022
Love the basic of this bread, Can not have bananas so I used Strawberries (same amount) Ran out of Almond flour so used about 1/2 cup of Oat Fiber. Added 2 Tbs of Heavy cream and 1/4 cup water (mixed) to makeup for the Oat Fiber being so dry. Everythink else as noted. Was so good I wanted to eat it all. Thank you DD team for all your hard work (so I don't have to).
