During the lockdown, a dear friend and neighbour made this awesome banana bread and brought us a slice! We toasted it and added a wee dollop of butter and OMG! It was so good!
It’s difficult to believe that there is no flour in this quick bread.
Low Carb Banana Bread
Makes one 21.6 cm x 11.4 cm (4″ x 7″) loaf pan, about 12 servings
Ingredients:
- Cooking spray for the pan
- 3 large eggs
- 3 large very ripe bananas, well mashed (375 mL)
- 1 tbsp vanilla
- 2 tbsp erythritol
- 230 g blanched finely ground almond flour (see notes)
- 1 tbsp ground cinnamon
- ¼ tsp sea salt
- 1 tsp baking soda
Directions:
- Preheat the oven to 350 F. Line a small loaf pan with parchment paper.
- Add all the ingredients to a food processor and pulse to blend.
- Bake 45 to 50 minutes or until a toothpick comes out clean, carefully lift out of the pan and cool on a rack.
Notes:
- I use Kirkland blanched finely ground almond flour
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