Easy to make Low Carb Banana Bread. No Added Sugar. 60% Less Carbs.
Made from wholesome natural ingredients, this is the perfect brekkie or snack if you’re looking to reduce sugar or carbs in your diet whilst still enjoying yourself! Banana Bread toasted with butter…… who wants to live without that?
✅ Gluten Free ✅ No Added Sugar – Naturally Sweetened ✅ Easy to make
Hey Anne! Your little tweaks sound great, thanks for sharing. We're so pleased to hear that you are loving this mix. Cheers, Jo
Sweet but safe
The banana bread mix, being lower carb, is a perfect treat for my family. I add a little shredded coconut and a few berries for variation and they love it for breakfast toasted. Easy to make too, the hardest part is waiting for the bananas to get to the right point of freckled readiness!
To make a loaf of Low Carb Banana Bread, you’ll need:
Contents of this pack
2 large eggs
125ml (1/2 cup) milk of choice
125g butter, melted
2 large (200g) ripe bananas, mashed
PRO TIP – Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!
PREPARE – Preheat a fan-forced oven to 160°C and line a small loaf tin with baking paper, or use a silicone loaf tin.
MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs, & butter, then add the mashed banana. Pour the wet banana mix into the dry mix and gently fold until just combined. Spoon the batter into the lined loaf tin. Use a spatula to ensure no mixture is wasted. Evenly spread out the mixture. Decorate with additional banana if desired.
BAKE – Place in preheated oven and bake for 55-60 minutes. Test with a skewer. After baking, remove from tin and place on cooling rack for approx. 1 hour.
SLICE & ENJOY – For best results, wrap in a tea towel & refrigerate overnight before slicing (with a sharp serrated bread knife). Enjoy warmed with butter.
STORAGE – Banana bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for up to 3 months.