Low Carb Banana Bread

Nothing beats the aroma of baking Banana Bread wafting through your kitchen 😋 Enjoy your favourite cafe treat with a fraction of the carbs!

By Joanne  , Print

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  • Prep 10 MINS
  • Cook 60 MINS
  • Yields 12


 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)

Important tip

 Like other banana bread recipes, 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.


1Preheat 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.

2Empty the pack of banana bread mix into a large bowl. In a separate bowl, whisk together eggs, melted butter, milk and mashed banana.

3Pour the wet mix into the dry mix and gently fold until just combined.

4Pour the batter into the lined loaf tin. Use a spatula to ensure no mixture is wasted.

5Spread out the mixture and decorate with extra banana (optional)

6Place 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.


Serving size69g
Energy118 Cal (494 Kj)
Fat, total10.3g
- Saturated fat6.6g
Carbohydrate, total11.5g
- Sugar2.9g
Dietary fibre4.6g

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