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Luke’s Low Carb Banana Bread

This recipe for Low Carb Banana Bread just keeps getting better and better! Made with our Protein Muffin Mix,it’s super quick to make and taste absolutely phenomenal. #loveyourmuffins

15 Slices

1 packet of Protein Muffin Mix (340g) 320g mashed banana 3 eggs or 180g egg white 100ml milk of choice (we used almond milk) 100g light sour cream 50g desiccated coconut 1 level tsp cinnamon 2 level tsp ground cloves Optional: 2 teaspoons of Natvia sweetener (if you have an extra sweet tooth)

--Preparation Preheat your oven to 180 degrees celsius. Line a large loaf tin with baking paper and lightly spray with oil --Method Empty the packet of Protein Muffin Mix into a large mixing bowl. In another large mixing bowl add the bananas and mash with a potato masher or a fork until no big lumps are left Then add the milk, eggs, sour cream, coconut, cinnamon and cloves and combine with a whisk or fork Pour the wet mixture into the dry mix and gently fold to combine Pour the mixture into the lined loaf tin. Use a spatula to scrape down the edges of the bowl --Bake Place in the preheated oven and bake for 80-90 minutes or until a skewer comes out clean. Remove the tin from the oven and wait 5 minutes before removing the loaf from the tin and placing on a cooling rack. --Storage Once cooled completely, pop the low carb banana bread into a container with a tea towel over the top, and keep in the fridge for up to 5 days.