Low Carb Banana & Blueberry Bread
This low carb banana and blueberry bread is sweetened only by the blueberries and banana, plus it is also gluten and dairy free.
Ingredients
- 10.5 oz ripe bananas approximately 3 medium bananas
- 3 large eggs
- 1/3 cup coconut oil melted
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- 1 teaspoon gluten free baking powder
- 2 cups almond flour or almond meal
- 8.8 oz blueberries
Instructions
- 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.
Notes
- If you are wanting to add some extra sweetness then I would add 1/4 cup maple syrup with the wet ingredients.
- You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored in an air-tight container
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 13gProtein: 7gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 56mgSodium: 71mgFiber: 4gSugar: 5g
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