Low-Carb, Gluten-Free Banana Nut Bread

Low-Carb, Gluten-Free Banana Nut Bread

Lauren over at Healthy Indulgences is a wizard when it comes to low carb substitutions, especially the sweet ones! If you haven’t checked out her site and sampled some of her recipes, get your buns over there!

I used her Healthy Banana Nut Muffins recipe to make banana nut bread recently and it was wonderful. Tasted just like the real thing! I used almonds instead of the other nuts she suggests and kept the rest of the recipe the same, but instead of baking it in muffin tins I used a loaf pan. The bread was so moist and squishy, I’m sold on coconut flour! I made a second batch using a bunch of frozen mixed berries instead of bananas and it was just as delicious.

Coconut flour is a great alternative to other grain-based flours. It is so versatile and gives you the perfect texture for baked goods. You can even use it to batter some of your favorite fried foods like onion rings, fried zucchini, and chicken nuggets. It can also be used as a filler where you would normally use cracker or bread crumbs in meatballs and meatloaf.



2 thoughts on “Low-Carb, Gluten-Free Banana Nut Bread”

  • This is a great Banana Muffins Recipe. I made some yesterday. Wow are they good. But I had to replace the butter with Spectrum Non-Hydrogenated Shortening, because of casein sensitivity. I also changed the Stevia for Luo Han. I personally have not found a Stevia brand that does not have a bitter aftertaste, so I used Luo Han Guo instead, which my husband and I enjoy much better, because there is no strange after taste.

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