Quick breads are one of my favorite treats. Banana bread, pumpkin bread, they are all yummy. And they make your kitchen smell awesome. Its one of those things that you think to youself, “Well, I guess I can’t have that any more now that I’m following a low carb lifestyle.” But I’m happy to report that really super cleverer people than me have found ways to make one of the best comfort foods, like this homestyle banana bread, ok to indulge in every once in a while.
This recipe from Low Carb Yum has been a favorite in my house for while. Sometimes you just can’t eat the bananas fast enough. They get soft and develop those dark freckles. And thankfully that is when they are perfect for banana bread.
Now I would not be me if I didn’t have to put my own flair on this family favorite. One of the things that I noticed when I first made these is that because of the lack of gluten, the bread tends to be crumbly. I’d worked on finding a happy medium. Xanthan gum is a good replacement for the gluten. Be aware though. Xanthan gum can be, well, gummy. Especially in a high moisture food like a quick bread. Less is always more. If you find that the bread is still gummy in the middle decrease the amount of gum in the recipe.
I also found that straight almond flour was a bit more dense than I liked. I played with it a bit and found that a combination of almond flour and coconut flour helps with the denseness.
I also increased the amount of banana originally called for. It does increase the carb count slightly but adding that extra banana gives the bread that cozy banana flavor you want in banana bread. I also find that banana bread without a ton of sugar in it can be bland. I discovered a long time ago, the remedy to the blandness is cinnamon and nutmeg. Cinnamon especially brings out the natural sweetness of the banana. The nutmeg gives the bread a warmth like you would get from a bakery.
Not in the mood for banana? Maybe a little chocolatey goodness with a lower wait time? Try my Chocolate Protein Mug Cake. Mix it together, pop it in the microwave and less than two minutes later you have chocolatey goodness!
- 2 ripe medium bananas
- 2 tbsp. butter
- 1 tbsp. coconut oil
- 3 eggs
- 1 tsp vanilla
- 1/3 c almond flour
- 3 tbsp coconut flour
- 1/8 tsp xanthan gum
- 1/4 tsp salt
- 1/2 c no calorie sweetener
- 1/2 tsp baking powder
- Mash bananas with mixer or fork. Add in butter, oil, eggs and vanilla. Blend until smooth.
- Add in flours, gum, salt, sweetener and baking powder. Mix until well combined.
- In a well greased bread pan, pour in batter and bake at 350 degrees for 40 minutes, or until the top of bread is starting to turn a golden brown, and a toothpick inserted in the middle comes out clean
- If middle is still liquid but top is browning too fast, cover top of bread with some aluminum foil and bake until middle is done.