Low Calorie Banana Bread

Making Banana Bread is so easy and versatile, there are so many different ingredients you can add to make it your own or to change it around and make it different.

I can say that I have not been a big fan of banana bread until I perfected this recipe. This recipe not only is delicious, easy to make but is low calorie. One of the things that I know makes a big difference in a good natural sweet banana bread is to make sure the bananas you’re going to use are very ripe. Greener bananas have less sugar, as bananas ripe the sugar content in the fruit goes up and you get a stronger banana taste.

A few things that I think are worth mentioning.

1. I add walnuts and chocolate chips to this recipe, they’re optional or you can substitute. If you want a low calorie chocolate chip option, Lily’s chocolate chips are great!
2. I mash the bananas in the mixing bowl first with a fork and them add the eggs, vanilla and sweetener. This makes it much easier and you only get one dish dirty so is a win, win situation!

3. I use two tablespoons of honey as a sweetener but feel free to replace it with the sweetener of your choice, Stevia or monkfruit are great option if you want to have a zero calorie sweetener, maple syrup or agave are also great options for paleo.
4. I add nutmeg to this recipe but I know that some people are very sensitive to this potent spice, you can omit this ingredient or replace it with ground ginger.
5. This bread does not have any oils or butter in the batter so I suggest using a cooking spray to spray the inside of the loaf pan, I use spray butter but avocado spray oil or spray ghee are great options as well.

Kitchen tools you need:

Medium size mixing bowl
Whisk (a fork also works great, I use a fork most of the time)
Silicon or plastic spatula
Measuring cups and spoons
Small loaf pan
Parchment paper
Cooking wire rack

Low Calorie Banana Bread

Recipe by CarolCourse: Breakfast, Desserts, Low Carb DessertsDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

50

minutes

Ingredients

• 3 large room temperature eggs

• 2 large or 3 small very ripe bananas, well mashed

• 1 tbsp vanilla extract

• 2 tbsp honey or maple syrup

• 2 cups blanched finely ground almond flour

• 1 tsp ground cinnamon

• 1/2 teaspoon ground nutmeg (optional)

• 1/3 cup chopped walnuts + 1 to 2 tbsp for top (Optional Ingredient)

• 1/3 cup chocolate chips + 1 tbsp for top (Optional Ingredient)

• cooking spray for pan

Directions

• Preheat oven to 350 F. Line a small loaf pan with parchment paper. Lightly spray the lined pan with oil
• In a medium bowl mash the bananas with a fork, then whisk the eggs vanilla and sweetener in the bowl with the mashed bananas
• Gradually whist the almond flour, cinnamon, nutmeg, salt and baking soda. Whisk well until smooth
• If you are adding chocolate chips and walnuts to the batter, slowly fold those two ingredients using a rubber/silicon spatula. Don’t over mix
• Using the spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter. Add the additional chocolate chips and walnuts to the top of the batter
• Bake banana bread until browned and set, 40-50 minutes
• Carefully using the excess parchment paper remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment paper and allow the bread to cool off for an hour before cutting and serving

Notes

• Banana bread can be stored in an airtight container in the refrigerator for 5 days. I don’t suggest freezing the bread.

I like my bread warm so when I take a piece I warm it up for 20 seconds in the microwave and have it with a nice hot cup of coffee!

Enjoy!
XO Carol