Gluten-Free Banana Bread (Low Carb / No Added Sugar)
User Reviews
4.3
Gluten-Free Banana Bread (Low Carb / No Added Sugar)
Description
Gluten-Free Banana Bread uses almond and coconut flours instead of wheat, reducing carbs but keeping a moist texture from mashed bananas and eggs. The combination of baking soda and cinnamon provides subtle lift and flavor. Chopped walnuts incorporated into the batter and sprinkled on top contribute a crunchy contrast. The loaf is baked in a standard 9x5 inch pan until a skewer comes out clean, then cooled before slicing.
The flavor profile balances natural banana sweetness with mild maple syrup and warm cinnamon spice. The bananas on top not only decorate but slightly caramelize during baking. This bread works well for breakfast or a snack, paired with butter or nut butter.
Prepare the loaf in advance and store it covered in the refrigerator for up to four days, or freeze for longer storage. Thaw and toast slices to refresh. The recipe can be adapted to vegan by substituting eggs with flax eggs, made by soaking ground flaxseed in water until gelled.
Ingredients
- 3 banana 2 mashed, 1 sliced in half length wise, ripe
- 3/4 cup (3oz/85g) almond flour
- 1/4 cup (¾ oz/21g) coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 3 egg
- 1/4 cup (2 ½ oz/71g) maple syrup maple syrup or honey, sugar free
- 1/2 cup (1 ½oz/43g) walnuts roughly chopped
Notes
- Freeze the banana bread for up to 1 month and thaw at room temperature before reheating or toasting.
- For a vegan version, replace each egg with a flax egg made from 1 tablespoon ground flaxseed and 3 tablespoons water, set for 10 minutes before use.
User Reviews
Overall Rating
4.3
You'll Also Love
