Low Carb Banana Bread

(Adapted from Gluten Free on a Shoestring)

Instead of lemons life gave me bananas yesterday. A whole bunch of brown bananas because my toddler went from LOVING bananas to wanting nothing to do with them. Bananas aren't exactly a low-carb food, but I didn't want to throw them out! So last night I made a low(er)-carb banana bread with zero added sugar and it was delicious! One slice of the bread has only 10g of net carbs which I can easily work into my day.

I don't want to take credit for the recipe. I modified a recipe from Gluten Free On a Shoestring. Click here for their version of the Paleo Banana Bread!

I only made a few small modifications to Nicole's recipe such as removing the added sugar and blended all the bananas so there wasn't bits and pieces of banana.

Low Carb Banana Bread

(adapted from Gluten Free on a Shoestring)

Prep time: 5 min

Total time: 50 min

Serves: 10

Ingredients:

2 tablespoons melted coconut oil

3 large eggs

3 ripe bananas

1 1/2 cups blanched almond flour

1/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon Ceylon cinnamon*

Instructions:

1. Preheat your oven to 350 degree and grease a loaf pan (standard 9"x5" pan). I use coconut oil spray to grease my pans but you can spread coconut oil if you don't have the spray.

2. In a food processor blend the coconut oil, eggs and bananas until smooth, scraping the sides as needed.

3. Next add in the dry ingredients, almond flour, coconut flour, baking soda, salt and cinnamon, and puree again until smooth.

4. Pour into the prepared pan and bake for 45 min.

5. Remove the loaf from the oven and let it cool for 15 min in the pan before transferring to a wire rack.

6. You can serve it warm or cold!

*I love Ceylon cinnamon. It has a sweeter, more delicate flavor then other cinnamon and therefore it's perfect for desserts!

Nutrition:

For one serving (1/10th of the loaf)

Calories: 188

Protein: 6g

Carbohydrates: 14g

Fiber: 4g

Net Carbs: 10g

Fat: 13g