Looking for a low-carb banana bread that’s full of banana flavor, but uses real bananas and not banana extract? This is it! The deliciousness of a traditional banana bread without the added sugar.
If you’ve ever wondered if you could make a lower carb, reduced carb, or low carb banana bread using REAL bananas, here’s your answer:
There is a misconception that when you want to reduce the carbohydrates in a recipe you have to abandon ALL carbohydrates in that recipe.
This is neither true nor terribly helpful from a taste and enjoyment standpoint.
First, it’s important to understand that the recipes I share here are not intended for a keto diet. While my low-carb recipes are sometimes suitable for people following a keto diet, I don’t personally follow a keto diet.
There may be a version of “keto banana bread” out there that avoid bananas altogether. But it probably uses banana extract. And I find this to be unnecessary. Four bananas spread out over an entire recipe isn’t enough carbohydrates to push this bread into any sort of high-carb category.
Furthermore, the taste is SO much better using the real thing!
A few notes about this bread in particular:
- It has what my grandfather would a “sad streak.” You’ll see in the picture that it sinks just a bit in the center when taken out of the oven. I started to retest it to eliminate it, but honestly, the flavor/texture is so enjoyable as-is, I decided to go with it. If this bothers you, I might suggest adding 2 more tablespoons of coconut flour to give it more structure.
- Like most low-carb baked goods, it’s really moist. When freshly baked, it’s almost *too moist.* I’m finding that many low-carb baked goods actually taste better with time as they begin to “settle in.” That’s especially true of this banana bread. It’s better to me on the second day.
- Unlike many other banana bread recipes (including my super popular [and not sugar-free] Sourdough Discard Banana Bread), this recipe calls for peanut butter, cinnamon and nutmeg. Don’t be turned off by those ingredients. They may not be traditional, but I promise they’re super subtle. You won’t really notice them. They somehow manage to bring through the taste of banana perfectly.
- As soon as I posted this on Instagram, someone asked “How can this be low-carb if it uses real bananas?” As my husband likes to say “It’s a math exercise.” There are 4 bananas used in this recipe, but it makes 12 slices. This means you’re only eating about 1/3 of a banana per slice. Given that this small serving of banana is the only dense source of useable carbohydrate (coconut flour is high fiber), this easily maintains itself as a low-carb recipe. Don’t believe me? Below is what my blood glucose did after eating it. (Note: If you haven’t listened to The CGM Experiment, you should. It will help make sense of this chart.)
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