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!
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
I just bought almond flour this week for an applesauce version of this! It was delicious. GREG
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Almond flour is awesome stuff. We always have some in our freezer. I need to dig it out and make this — delightful looking recipe. Thanks!
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Ooh I HAVE to try this! Next time I have some bananas I’m going to make this. Thanks Eva! x
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That’s really interesting. I’ve never had an almond flour banana bread before. I bet it was delicious!
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