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Gluten-Free Sugar-Free Banana Bread (Low-Carb)

Gluten-Free Sugar-Free Banana Bread (Low-Carb)

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 1 minute
Servings: 10 slices
Ingredients Method

Ingredients
  

  • 1 medium Ripe banana Very ripe, about 4 oz peeled
  • 3 large Eggs Room temperature
  • 1/2 cup Almond flour Finely blanched, not almond meal
  • 1/2–2/3 cup Erythritol (granulated) Adjust to taste
  • 1/2 cup Unsalted butter Unsalted butter
  • 1 tsp Vanilla extract Pure vanilla preferred
  • 1/2 tsp Banana extract Optional but boosts flavor
  • 1 tsp Baking powder Aluminum-free
  • 1/4 tsp Salt Balances sweetness
  • 1/3 cup Chopped walnuts Optional add-in

Method
 

  1. Step1: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it.
  2. Step 2: In a large mixing bowl, mash the ripe banana until mostly smooth with minimal lumps.
  3. Step 3: Add the eggs, melted butter, erythritol, vanilla extract, and banana extract. Whisk until fully combined.
  4. Step 4: In a separate bowl, whisk together almond flour, baking powder, and salt to evenly distribute leavening.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  6. Step 6: If using walnuts, fold them in evenly at this stage.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Step 8: Bake for 45–55 minutes, loosely tenting with foil if the top browns too quickly.
  9. Step 9: Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  10. Step 10: Let the banana bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.