Low Sugar Banana Bread (Edit recipe)

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This low sugar Banana bread recipe is a perfect breakfast or snack recipe. I have used Lakanto's low calorie sweetener blend of Coconut sugar with monk fruit that uses 70% less coconut sugar. This bread turned out to be perfect - delicious with no unpleasant after taste. This recipe is gluten free and dairy free and includes a good amount of nuts to that makes it nutrient rich with good fats.

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PREP TIME

1 hour and 10 minutes

COOK TIME

50 minutes

INGREDIENTS

11

Serves: 10

Ingredients

1 cup Gluten-Free Measure for Measure Flour - King Arthur, Or any other gluten free flour blend
1 tsp Grain-Free Baking Powder - Otto's Naturals
0.5 tsp Baking Soda - Thrive Market
0.25 tsp Sea Salt
2 whole Banana, use ripe
.25 cup Extra Virgin Olive Oil
2 whole Eggs
0.25 cup Coconut Sugar with Monk Fruit - Lakanto
1 Tbsp Lemon Juice
1 tsp Pure Vanilla Extract
0.75 cup Walnuts, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350 F. Grease a 9 inch loaf pan using some olive oil and dust with the gluten free flour. Keep aside.
In a large sheet of parchment paper, add the gluten free flour, the baking powder and the baking soda. Mix using a knife or spatula to mix well. Keep this mixture aside
In a large mixing bowl (or the bowl of a stand mixer), add the bananas. Mash them using the back of a spoon or a masher. Next add the eggs. Mix well using an electric mixer (or stand mixer) until all the eggs are well mixed. Next add the oil and the coconut sugar and again mix well. Next add the lemon juice, and the flour mixture in portions and continue mixing until all the flour blend is incorporated. Add the vanilla extract and mix again. Finally add the chopped nuts and lightly fold into the batter using a spatula.
Pour the batter into the prepared pan and bake at 350 C for about 40 to 50 minutes checking at 40 mins and every few mins after by using a toothpick.
Once the cake is baked completely, shut the oven off and take the pan out and let it cool for a few minutes before slicing.

Notes

The banana bread keeps for 2-3 days at room temperature. It is recommended to refrigerate it if storing for longer than 3 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	187
Fat:	12 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	174 mg
Fiber:	3 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.