Banana Flour Bread

About

Low Carb Banana Flour Bread is a great holiday treat! Banana flour is made with green, unripe banana flour. You might be thinking that bananas are not a “low carb” food. However, this flour is a wonderful gluten-free ingredient that has a host of health benefits. Green banana flour has prebiotic effects on the gut because it is full of resistant starch (a gut-friendly fiber). The prebiotics is helpful to feed the probiotics that enter the body. The flavor of banana flour has slight banana and earthy notes with a natural sweetness.

Are bananas low carb?

People tend to label foods “low-carb” versus not; however, all foods can be a part of a low carb diet. It just depends on how you balance the carbs! If you stick to the serving size, Low Carb Banana Flour Bread can be a part of a low carb diet. As mentioned before, green banana flour is made mostly of resistant starch, which has a lower glycemic index. Lower glycemic foods can be a part of a low carb diet.

Do I need to top the final bread with a fresh banana?

No, you do not need to top the final bread with a fresh banana. It is mostly there for decoration. However, some people following a Targeted Keto diet may want the additional carbs around workouts. The banana bread would make a great addition to a pre-workout meal paired with healthy fats like nut butter. Feel free to add mashed bananas to the batter!

Serving suggestion

Serve Low Carb Banana Flour Bread with Keto Cream Cheese and Almond Butter Dip but used as a spread.

Ingredients

¾ cup organic green banana flour by let's do organic
¼ teaspoon coarse kosher salt by morton
1 teaspoon baking powder
1 cup the ultimate icing sugar replacement by swerve
5 large raw egg
⅓ cup coconut oil
1 1 tsp banana extract
1 teaspoon vanilla extract
¼ cup almond milk
2 teaspoon lemon juice
1 medium – 7" to 7 7/8" long banana
½ cup the ultimate icing sugar replacement by swerve
1 ½ tablespoon almond milk

Instructions

Preheat an oven to 350 F. Line a standard-sized loaf pan with parchment paper that hangs off both long sides of the pan. Spray with nonstick cooking spray. In a medium-sized mixing bowl, combine the dry ingredients, including the green banana flour, kosher salt, baking powder, and Swerve (use the powdered version). Whisk well to combine.
Next, add in the eggs, melted coconut oil, banana extract, and vanilla extract. Whisk well to combine. At this point, you could add mashed banana if desired.
Finally, add in the unsweetened almond milk and lemon juice. Make sure to add the lemon juice very last as it helps to activate the baking powder. Pour into the prepared loaf pan. Take the medium-sized banana and slice it in half lengthwise. Decorate the top of the loaf with the bananas cut side up. You can skip this step if you are trying to keep the loaf very low carb.
Bake for 45 minutes or until the loaf is puffed, golden, and baked through. A toothpick inserted into the center of the loaf should come out clean. Allow the loaf to cool completely before removing from the loaf pan and slicing it.
If it is difficult to cut, turn the loaf upside down and slice from the bottom side to not disturb the banana slices on top. To make the glaze, combine ½ cup Swerve and 1 ½ tbsp of unsweetened almond milk together in a small bowl. Drizzle over the cut loaf. The loaf can be kept for up to 2 days at room temperature in an airtight container. Then place into the refrigerator for up to one week.