Low Carb Banana Bread
1 pack of Low Carb Banana Bread
- 2 large overripe bananas, mashed (approx. 200g)
- 2 large eggs
- 1/2 cup milk of choice
- 125g butter, melted
- Extra banana to decorate (optional)
You’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!
Recipe tweak - Add 100g of chopped walnuts for a beautiful banana and walnut loaf.
Want the best Banana Bread?
Preheat a fan-forced oven to 160°C and line a small loaf tin with baking paper, or use a silicone loaf tin. Using a fork, roughly mash the banana in a bowl.
Empty the pack of banana bread mix into a large bowl. In a separate bowl, whisk together eggs, melted butter, milk and mashed banana.
Pour the wet mix into the dry mix and gently fold until just combined.
Pour the batter into the lined loaf tin. Use a spatula to ensure no mixture is wasted.
Spread out the mixture and decorate with extra banana (optional)
Place on the top shelf of pre-heated oven and bake for 55-60 minutes. Check with a skewer. After baking, remove from tin and place on cooling rack.
Chill & Slice - for best results wrap in a tea towel & refrigerate overnight before slicing with a sharp, serrated bread knife. Enjoy warmed with butter.
Low Carb Banana Bread must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) in sandwich bags for up to 3 months.
We use unsweetened almond milk in our baking.
Calories 118, Protein 7.7 grams, Fat 10.3 grams, Saturated Fat 6.6 grams, Carbs 11.5 grams, Sugar 29 grams, Fiber 4.6 grams, Sodium 143 milligrams