Although I’ve said many times I’m not a BIG sweets eater, my husband is. So I bake maybe one thing a week, enjoy one serving and he eats the rest. That’s the way it was even before I started low-carbing. This banana bread was one of the first sweets recipes I tried in 2009 when this journey began. It came out so good, I still make it often. I’m going to share those dessert recipes this week that I keep coming back to……favorites. Although not always the spectacular, showy desserts, they are the ones I bake again and again. That says something to me.
To give credit where it is due, the basic batter that inspired this creation was a recipe at Sugar Free Low Carb Recipes which no longer appears to exist when I Google it. Hmm. Anyway, I changed it up by adding vanilla, sweetener, baking powder and glucomannan powder. I believe the smooth texture on my result is attributable to the glucomannan and makes this the perfect foundation for a wide variety of sweet bread possibilities.
My first experiment with this batter was this banana bread recipe. A slice only has 3.74 g net carbs using bananas! The texture of this batter is amazing and the bread is ever so moist. The basic batter made with only extract as flavoring 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 recalculate to include anything 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 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 Chef George Stella has participated in Jennifer’s cookbook venture. They make a wonderful addition to any low-carb cook’s library. You can order copies at Amazon or here: http://amongfriends.us/order.php
INGREDIENTS:
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
1 stick unsalted butter, melted
3 T. coconut oil, melted
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
Buttoni's Low-Carb Recipes 
Delicious Banana Bread! Thank you 🙏
Delighted you tried it and liked it as well!
Thank you 🙏