This banana bread is one of the best low carb bread I've ever made. It's moist and doesn't taste healthy or low carb at all. You would be making this every week and will surely blow you away!
Course Bread
Cuisine American - low -carb
Keyword bread, keto, low carb
Cook Time 1 hourhour
Total Time 1 hourhour
Servings 4people
Calories 430kcal
Author Katherine Peters
Ingredients
1 1/2cupblanched almond flour
1 1/2Bananasave the other half for decorations
3eggs
2tbspbuttermelted and cooled
1/4cupstevia
1/2tspcinnamon
1tspbaking powder
1/4cupwalnutcrushed
1/4cupblueberry
1/2tspvanilla extract
Instructions
Preheat the oven to 355 degrees F. Line loaf pan with parchment paper all the way to the sides.
Mash 1 banana in a large size bowl (do not mash the other half, we are going to use it for decoration). Add in eggs, vanilla extract and melted butter. Stir well with a hand whisk until combined.
In another bowl, mix together almond flour, stevia, cinnamon, and baking powder. Add to the bowl of the banana mixture and stir to combine. Fold in blueberries.
Transfer banana mixture to the prepared loaf pan, spread the top evenly using an offset spatula. Add the banana on top and sprinkle with crushed walnut all over the top.
Bake for 40-45 minutes or until the toothpick comes out clean. Start checking at minute 30. Remove from the oven and let it completely cool before taking out of the pan.
Notes
1. Feel free to use any other toppings for garnish, like almonds, sugar-free chocolate chip, etc.2. If the top of the bread is brown enough before it's cooked through, simply cover the top with aluminum foil.3. It is very important to use ripe bananas or even overripe banana.4. If you want to lower the net carb count, you can substitute 2 tsp of banana extract for the mashed banana. You can also swap the blueberries for more walnuts as well.