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Low Carb, Gluten Free Banana Bread

  • ½ cup ripe banana (2 small bananas)
  • 3 large eggs
  • 3 tablespoons coconut oil (melted)
  • 1½ cup Sugar Watchers’ almond flour (Gluten Free)
  • 2 teaspoons cinnamon
  • Pinch nutmeg (Optional)
  • 1½ teaspoons baking powder.
  • ½ cup walnuts or pecans (crushed)
  • ½ Erythritol (adjust as per sweetness)
  • Preheat your oven to 350°F (180°C) and line a 7.5-inch loaf tin with baking paper. Set aside.
  • In a large mixing bowl, add the soft bananas, eggs, erythritol and melted coconut oil. Beat together until the mixture is smooth and frothy.
  • In a separate mixing bowl, mix the almond flour, cinnamon, nutmeg, and baking powder.
  • Add the dry ingredients to the wet ones and mix until the batter is smooth, with a good consistency and completely combined. Fold in the crushed walnuts or pecans.
  • Pour the banana bread batter into your prepared baking tin and smooth out the top. Bake for 35 – 40 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove and allow to cool for 15 – 20 minutes in the tin. When the loaf feels cool enough, remove from the tin and allow it to completely cool before slicing.