Low Carb Banana Bread Mix

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.

Quality Ingredients

Low carb flour blend (rice, lupin coconut), erythritol, kibbled sunflower, almond meal, chicory root fibre, baking powder, cinnamon, vanilla bean powder, natural flavour, stevia leaf extract.

Made with love in Sydney, Australia

Nutritional Information

^{^}When prepared as directed using unsweetened almond milk, without optional walnuts. All values are averages and are subject to seasonal variation.