Webhealthy banana bread for breakfast or snack. The recipe can be oil free, egg free, and dairy free, with no refined sugar. To lower the oil without sacrificing moisture or taste, …
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Pour batter into a greased 9×5 inch loaf pan. Bake at 325F and start checking for doneness after a half hour. Remove from oven when top is browned and toothpick inserted …
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Instructions. Preheat the oven to 350°F (180°C). Add the banana, eggs, vanilla, and melted butter to a food processor or a medium-sized bowl if you are using an electric hand mixer. Mix until …
This low carb, gluten free banana cake recipe uses bananas despite their natural higher carb count. I love that the bananas don’t add many carbs to the final count since there are only two small ones in this entire recipe, but they do add tons of flavor, moisture, and some wonderful healthy nutrients.
In a large mixing bowl mash bananas with a fork. Add softened butter and granular sweetener & mix until creamy with an electric mixer. Add eggs & vanilla extract & mix well. In a separate small size bowl combine almond flour, baking powder, salt & stir together with a spoon.
In medium bowl, mix together dry ingredients (almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, and baking powder). Set aside. Add mashed banana, butter, coconut oil, eggs, and vanilla extract into a food processor. Process until well blended. Add dry ingredients and process until uniform batter is formed. Mix in chopped walnuts.
This delicious Low Carb Banana Coffee Cake is just 3.4 NET carbs per slice. I personally like to use real bananas in my baking rather than banana extract so I just make sure to use an amount of mashed banana that keeps the total carbs to a minimum.