This low carb banana and blueberry bread is sweetened only by the blueberries and banana, plus it is also gluten and dairy free.
This low carb banana and blueberry bread is sugar free!! The only sweetness comes from the fruit - the blueberries and banana! So it is perfect for anyone on a low carb diet.
However, if you want a bit of extra sweetness, simply add ¼ cup of pure maple syrup to the recipe.
Gluten & Dairy Free - suitable for people with gluten and dairy/lactose intolerances.
Easy to Make - this recipe involves a couple of simple steps and will be ready in less than 1 hour.
Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store
INGREDIENTS YOU NEED
- Ripe bananas
- Coconut oil
- Vanilla extract
- Cinnamon powder
- GLuten free baking powder
- Almond meal
- I recommend using a silicon loaf pan. You will save yourself a bit of time by not having to grease the pan and then line it with baking paper. They are ideal if you are short on time. I use the Wiltshire which you can buy from your major supermarkets.
- It takes approximately 60 minutes to bake. But always check with a skewer to make sure the bread has cooked through.
This banana and blueberry bread will make the perfect breakfast or snack and I have included the nutrition content at the end of the recipe.
Looking for other baked dessert recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 3 medium ripe bananas
- 3 large eggs
- ⅓ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- 1 teaspoon gluten free baking powder
- 2 cups almond meal
- 1 punnet (250 grams) blueberries
- Pre-heat - Heat oven to 180C | 350F (or 160C | 320F fan forced). Lightly grease a loaf pan and line with baking paper or use a silicon loaf pan (to save yourself the extra hassle).
- Add wet ingredients - In a large bowl, combine the bananas, eggs, coconut oil and vanilla extract
- Add dry ingredients - Then add the almond meal, baking powder and cinnamon powder to the wet ingredients, mixing until well combined.
- Add blueberries - Add all the blueberries (except 6 or so) and fold through the mixture.
- Add to loaf pan - Pour or spoon the mixture into the loaf pan and then gently press the remaining blueberries onto the top of the mixture.
- Bake banana bread - Bake for approximately 60 minutes or until a skewer comes out clean.
- Allow to cool - Let cool in the loaf pan for 30 minutes before turning out onto a wire rack to cool for a further 30 minutes.
If you are wanting to add some extra sweetness then I would add ¼ cup maple syrup with the wet ingredients.
Amount Per Serving: Calories: 250Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 56mgSodium: 71mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 7g