My oldest son has always loved banana bread and ordered it a lot when we would eat out.
Unfortunately, in spite of it’s healthy type of name, commercial banana bread has usually the highest amount of sugar of anything available in a café. So I started looking for a recipe that tasted good but also no longer had the sugar issue. This low-carb option was found on the very well website and it is great.
Using Stevia as a sugar substitute is a good option, just remember using a dry granulated form will add dryness to whatever you are using it for, so often a liquid is a better option.
This bread has 6 grams of net carb per slice so it is great for those watching intake.
2 medium bananas
2 tbs oil
Stevia equal to half a cup sugar
2 cups almond meal
1 tbs baking powder
Half tsp salt
Half cup chopped walnuts (optional)
- Preheat oven to 350 deg F
- Butter a loaf pan
- Mash the bananas and spoon into a measuring jug.
- Add the other wet ingredients, adding enough water to make 2 cups worth of wet ingredients in total.
- Beat 2-3 minutes.
- Add walnuts if you are adding them.
- Pour batter into the loaf pan and smooth the top.
- Bake for 45-55 mins, or until inserted toothpick comes out clean.
- Cool for 10-15 mins, and remove bread from the pan. Let it cool completely before slicing.