Low Carb Banana Bread
A moist and delicious low carb banana bread made with almond flour and ripe bananas, perfect for a healthier twist on a classic favorite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8
Ingredients
3 medium ripe bananas, mashed
3 large eggs
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil
1/2 cup erythritol sweetener
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the mashed bananas, eggs, unsweetened almond milk, melted coconut oil, erythritol sweetener, and vanilla extract. Mix well until smooth.
In a separate bowl, whisk together the almond flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the banana bread to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.