Low carb banana bread without the bananas! Leave all the sugar from the bananas behind and you can still have as this as a treat. Great as a quick snack or breakfast! Variations are easy, just substitute the banana extract for another favorite such as almond or maple. My favorite is to eat it with a thick layer of butter spread on top!
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| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
slices
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Ingredients
- 2 cups blanched almond flour
- 1/4 cups coconut flour
- 1/2 cup walnuts
- 2 tsp baking powder
- 2 tsp cinnamon
- 6 tbsp softened butter
- 1/2 cup swerve confectioners
- 4 eggs
- 1/4 cup heavy cream
- 2 tsp banana extract
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 350F
- Using a loaf pan (9"x5") line with parchment paper
- Mix together almond flour, coconut flour, baking powder, cinnamon and sea salt
- In a separate bowl mix together butter and swerve. Blend until smooth. Add in the eggs, banana extract and heavy cream. Continue to blend until smooth
- Pour the dry ingredients into the wet and blend until well mixed
- Stir in the walnuts
- Pour the batter into your loaf pan
- Bake for 60 minutes until you a able to insert a toothpick and have it come out clean
- Let cool before slicing
Recipe Notes
Nutrition Facts
Banana Bread
Amount Per Serving
Calories 226
Calories from Fat 181
% Daily Value*
Total Fat 20.1g
31%
Saturated Fat 5.6g
28%
Cholesterol 73mg
24%
Sodium 70mg
3%
Total Carbohydrates 4.9g
2%
Sugars 0.2g
Protein 7.3g
15%
* Percent Daily Values are based on a 2000 calorie diet.
Jason
22 Oct 2018Great recipe 🙂