Best Banana Bread

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Best Banana Bread

To give credit where it is due, the basic sweet bread batter that inspired this creation was a  recipe at Sugar Free Low Carb Recipes.  I changed it up by adding vanilla, sweetener, baking powder and glucomannan powder.  I believe the smooth texture is now the perfect foundation for my favorite sweet breads.

This morning, I added 2 mashed bananas for a lovely banana bread (cut into 18 slices) that only has 3.74 g. net carbs per slice!  The texture of this batter is amazingly smooth and moist.  No crumbling!  The basic batter only has 1.08 g. net carbs (cut into 18 slices), so conceivably you could add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast/dessert sweet breads.  Be sure to add in the added carbs for any nuts you add and recalculate your new per-serving numbers, because the numbers below only reflect the basic batter and 2 mashed bananas.  This is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.

This recipe appears in Vol. 5 of Jennifer Eloff’s latest cookbook series Low Carbing Among Friends.  These books are a compilation of fantastic recipes from well-known low-carb cooking gurus on the internet.  Even George Stella has participated in Jennifer’s latest cookbooks. They would make a wonderful addition to any low-carb cook’s library and you can order your copies at Amazon or here:

DISCLAIMER:  I receive no remuneration for this promotion, nor for the inclusion of any of my recipes therein.  I promote them simply because they are GREAT low-carb cookbooks!


1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Sweetener equivalent for ½ c. sugar (I used ¼ c. Steviva)

1 stick unsalted butter, melted

3 T. coconut oil, liquified

½ tsp. vanilla

8 eggs, beaten

2 mashed bananas

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan with a bit of coconut oil or butter.  I use an odd-size loaf pan 4″x 2½x 10″ that allows me to get 18 smaller slices from my loaf.  Using a standard loaf pan, you may only get 9 slices and have to cut them in half to get the carb values shown below for each of my 18 slices.  Mix dry ingredients in a small mixing bowl. In a larger bowl, beat or whip all wet ingredients.  Add the dry items to the wet and whip with a whisk or electric mixer until smooth. Fold in your desired fruit, nuts or flavorings and stir well.    Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out dry/clean.  Cool a bit, slice into 18 servings (or 9 cut in halves) and serve warm.

NUTRITIONAL INFO:  Makes 18 servings, each contains: (2 bananas calculated in below, but no nuts)

141 calories

12 g  fat

5.61 g  carbs, 1.87 g  fiber, 3.74 g  NET CARBS

4.24 g  protein

90 mg sodium

78 mg potassium

10% RDA Vitamin A, 12% B12, 11% iron, 10% phosphorous, 10% riboflavin and 13% selenium

34 comments on “Best Banana Bread

  1. I made this today and the texture was a bit soggy but the top browned browned nicely. Is that the intended texture? If you push down into the bread, you see a bit of the butter/coconut seep. Is that normal?


    • Mine always comes out moist, but not “soggy”, as I wouldn’t like that at all. Since the only moisture here are the eggs and the bananas, likely cause is yours were larger than mine. Quite possible, as what Walmart calls LARGE eggs, I would be inclined to call medium-small. 😉 And I tend to buy smaller bananas, rather than large ones, so the calories and carbs are less when I cook with or eat them. You could use 1 less egg next time, or smaller bananas? I do hope that will resolve the “soggy” issue for you.


  2. Can xanthan gum be used instead of glucomannan? I am new to low carbing and confused about the uses of guar gum, acacia, glucomannan, and xanthan. I just ordered the xanthan for some other recipes.


    • I confess I don’t really know, as I don’t do any baking with xanthan gum or guar gum. I only use them as thickeners in sauces, gravies and soups pretty much and don’t know if they are interchangeable. Even if I did know, and they were interchangeable, I don’t know how much to suggest. You’d just have to do some trials You could Google “baking with…….” and see what you find out about them. Gluc is the only one I’ve baked with and it improves texture and slightly increases volume as it is pure fiber. The others are not. Sorry I can’t be more helpful.


    • I just googled glucomannan. Seems like I may need to do some experimenting. I’m not willing to purchase this product. It’s expensive and I’ve already bought xanthan.


    • Check Puritans Pride. They have a bottle of Glucomannan for $11.99. I can deal with that price, especially since I’d probably never use a huge amount up.


    • I’ve never used carton whole egg substitutes (only the whites), so I don’t really know. But it should work. Be sure they are the WHOLE egg substitute and not just the egg-whites substitute. Can’t guarantee you result will be like mine in the picture or just like mine in flavor though.


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