Luke’s Low Carb Banana Bread
Luke’s Low Carb Banana Bread

Luke’s Low Carb Banana Bread

By Luke Hopkins  , Print

July 15, 2016

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

  • Prep: 7 mins
  • Cook: 1 hr 29 mins
  • Yields: 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)



1Preheat your oven to 180 degrees celsius.

2Line a large loaf tin with baking paper and lightly spray with oil


1Empty the packet of Protein Muffin Mix into a large mixing bowl.

2In another large mixing bowl add the bananas and mash with a potato masher or a fork until no big lumps are left

3Then add the milk, eggs, sour cream, coconut, cinnamon and cloves and combine with a whisk or fork

4Pour the wet mixture into the dry mix and gently fold to combine

5Pour the mixture into the lined loaf tin. Use a spatula to scrape down the edges of the bowl


1Place in the preheated oven and bake for 80-90 minutes or until a skewer comes out clean.

2Remove the tin from the oven and wait 5 minutes before removing the loaf from the tin and placing on a cooling rack.


1Once 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.


Nutrition Facts

Serving Size1 Slice
Total Fat10.1
Saturated Fat3.2
Net Carbs7.3
Dietary Fiber2.4

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