With all the pandemic baking going on during the last six months, I felt really left out because I could not figure out how to make banana bread that tasted like the real thing. After a few loaves, I found my perfect recipe. This banana bread tastes as close to the real thing as you can get without eating grain or sugar. Bananas are probably one of the most carb heavy fruit on the planet, which is great if you run everyday but not so great if you’re trying to be as low-carb as possible. So my fellow banana bread lovers rejoice! Enjoy your fresh baked banana bread with a little butter and a hot cup of coffee.
- 2 c. fine ground blanched almond flour
- 1/2 c. granular erythritol
- 1/4 c. brown sugar erythritol
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 2 tbsp. psyllium husk powder
- 1 c. unsalted butter softened
- 1/2 c. chopped pecans
- 1 very ripe banana
- 4 eggs
- 1 tsp. banana extract
- 1 tsp. vanilla extract
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Yield: 1 loaf (about 12 slices)
- Preheat oven to 350F.
- Butter a 9×5 loaf pan and set aside.
- Combine almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and psyllium husk in a medium sized bowl.
- In a large bowl, cream the butter and both sugars with a hand mixer. Then add the vanilla and banana extract. Add eggs one at a time to the mixture. Then add the banana until well combined and there are little to no chunks.
- Slowly add the dry ingredients to wet ingredients using a hand mixer to combine.
- Fold in the chopped nuts with a wooden spoon.
- Then add the mixture to greased pan. Smooth out the top of the bread with a spatula.
- Place in the oven and check at about 50 minutes. Toothpick should come out clean when the bread is done.
- Bread will keep in the fridge for up to seven days.
Nutrition: 257 calories, 23g fat, 4.8 net carbs