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The question was, what should I do with all of these black bananas? Bananas, by definition are not low-carb, so no matter what I did with them, the outcome wouldn’t be keto. However, you can still make very nutritious baked goods that aren’t keto (Hello Paleo/Primal)! I was in search for a banana bread for my family. Every recipe I tried, the banana bread sat in the freezer. I tried a few different full fat, full grain, full sugar recipes. Nothing worked
Since the kids are eating low-carb, I tried a few low-carb recipes and came up with this perfect recipe. The kids LOVE it! My husband, who often poo-poos low-carb cooking – loves it!
My main complaint about low-carb or paleo baked goods made with almond/coconut flour, is they often come out dry. This isn’t dry. It’s moist and delicious and simple to make!
Here is a recipe for a great moist banana bread that’s good for you and your family!
Gather the Ingredients
3 extremely ripe bananas (the best bananas are black!)
3/4 cup (84g) finely ground almond meal
1/4 cup (30g) coconut flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp. butter or Ghee
2 Tbsp. sweet liquid whey (optional for extra delicious moisture)
2 large eggs
1/4 cup pure maple syrup
1 tsp. organic pure vanilla extract
Pecans, walnuts, almond slivers (optional) 1/4 cup
NOTE: I find that it’s more accurate to measure the dry ingredients by weight rather than by cup. Baked goods come out better!
Cook them up!
Heat oven to 350F degrees
Place parchment paper in a 9×5 bread loaf (easy clean-up)
Combine dry ingredients in a medium bowl.
Combine bananas and all wet ingredients in another bowl. For ease, beat the wet ingredients in the food processor.
Add the wet ingredients to the dry and stir until combined.
Pour batter into prepared bread loaf pan.
Bake for 40-45 minutes (until a toothpick comes out clean).
Allow to rest 10-minutes
Enjoy!
Yum, yum! Enjoy it with butter, jam, cream cheese, yogurt or by itself!
Have it for brunch, breakfast, dessert or a snack. It’s filling and good!
- 3/4 tsp. Baking soda
- 3/4 tsp. Baking powder (Aluminum-free, Gluten-free baking powder) or make your own!
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 3/4 cup (84g) Finely ground almond meal
- 1/4 cup (30g) Coconut flour
- 3-4 very ripe bananas (mashed)
- 2 Tbsp. Ghee
- 1/4 cup Pure Maple Syrup
- 2 tsp. Vanilla Extract
- 2 Tbsp. Sweet liquid whey (optional)
- 2 large free-range eggs
- 2 Tbsp. Ghee or Butter
- Prepare the 9x5 bread loaf pan by lining with parchment paper (for easy clean-up).
- Heat the oven to 350F degrees.
- Melt the butter /ghee and mix the wet ingredients in a food processor. Set aside.
- Mix the dry ingredients in a medium bowl.
- combine the wet and dry ingredients and stir until combined.
- Add the nuts (optional).
- Bake for 40-45 minutes.
- Take out of the oven and allow to rest for 10 minutes.
- Enjoy!
- The sweet liquid whey (which is a by-product of making yogurt) will make your bread extra moist. It's worth making the yogurt to add the whey to gluten free cooking. The yogurt is a great substitute for cream cheese on low-carb bagels, low-carb breads, etc., and tastes great with low-carb berries and almond shavings!
- It's much better than the Greek or Skyr yogurt that you get in the store, and healthier! Try it!
- In my opinion, nuts makes everything taste better. I love the buttery taste of pecans and walnuts. use 1/4 cup and chop. Alternatively, you can use almond shavings (super yummy)!
Did you try this recipe? I would love to hear how much you loved it! We love it here and I know you will, too!
About Lisa
Twitter: fabifabublog
says:
I need to get the almond and coconut flour, all the other ongredients are on my pantry. Thanks, will let you know the outcomes.
Twitter: delawareblogger
says:
I am learning so much about gluten so love it when I find great recipes such as yours. #MMBH