Overly ripe bananas practically scream to be made into banana bread. If you're watching your carbohydrate intake, you don't have to forgo this comforting classic. By switching a few key ingredients for alternatives with less carbohydrates, you can bake a loaf of moist, flavorful banana bread without sacrificing your diet.
Things You'll Need
- Loaf pan or mini loaf pans
- Parchment paper
- Small, medium and large mixing bowls
- Wire cooling rack
- Bananas, overly ripe
- Sweetener -- stevia, sucralose or xylitol
- Vanilla extract
- Nut flour such as pecan, sunflower seed, almond or coconut; or soy protein powder
- Baking soda
- Baking powder
- Nuts (optional)
Preheat your oven to 350 degrees Fahrenheit. Grease a standard loaf pan or several miniature loaf pans with butter and then line them with parchment paper.
Mix eggs, low carb sweetener and vanilla extract in a small bowl.
Mash ripe bananas in a mixing bowl. Stir the egg mixture into the bananas. Whisk the ingredients together until it is relatively smooth.
Add flour to a large mixing bowl. Swap the refined, white all-purpose flour for a lower carbohydrate alternative. For example, use soy protein powder and a nut flour such as pecan, sunflower seed, almond or coconut flour. Typically, creating a blend of two or more alternative flours gives you the best results. For example, using a ratio of 3 parts almond flour to 1 part coconut flour creates a flour substitute that's similar to all-purpose flour and doesn't need extra eggs or liquids to balance the texture.
Whisk baking soda, baking powder, salt and cinnamon into the flour to combine the dry ingredients. Mix in the wet ingredients. Stir in nuts, if desired.
Pour the batter into the prepared pan and bake the low-carb banana bread for approximately 40 to 50 minutes. Insert a toothpick or a knife into the center. It will come out clean when the bread is done.
Cool the banana bread for a few minutes before using a knife to loosen all the edges from the sides of the pan. Invert the loaf pan to remove the bread. Let it cool 10 to 20 minutes before slicing and serving.
- The Low-Carb Comfort Food Cookbook; Mary Dan Eades, M.D., Michael R. Eades, M.D. and Ursula Solom
- The Joy of Gluten-Free, Sugar-Free Baking; Peter Reinhart and Denene Wallace
- Easy Comforting Meals; Annie Stevens
- Slim Palate: Banana Bread (Paleo, Grain Free, Gluten Free)
- Atkins: Low Carb Flour: Baking with Coconut Flour & Almond Flour
- Gluten Free Girl and the Chef: A Guide to Gluten-Free Baking