This nutty buttery banana bread, is easy to make and loaded with flavor! And no actual bananas to spike your blood sugar. These are low carb, gluten free, and super delicious!
Ingredients
Bread
- 1/2 cup butter 1 stick
- 1 cup SweetEs All Purpose baking blend
- 1/3 cup almond flour
- 1/3 cup finely ground flax meal
- 2 Tbsp psyllium husk flakes
- 2 Tbsp coconut flour
- 1 Tbsp aluminum free baking powder
- 1 tsp xanthan gum
- 1/4 tsp mineral salt
- 4 large eggs
- 1 cup SweetEs fusion sweet
- 1 tsp blackstrap molasses
- 1 tsp apple cider vinegar
- 1 Tbsp banana extract
- 1 tsp vanilla extract
- 1/3 cup 0% Greek yogurt
- 1/4 cup chopped nuts - I used walnuts
Almond Maple Glaze
- 3 Tbsp butter
- 1/2 tsp blackstrap molasses
- 1/4 cup SweetEs fusion sweet
- 1/4 tsp maple extract
- 1/4 tsp almond extract
- 1 pinch mineral salt
Instructions
- Place butter in saucepan over medium-high heat. Stir occasionally til nice and golden brown; about 4-5 minutes, then remove from heat and set aside
- In mixing bowl, combine next 8 dry ingredients - whisk those to combine, set aside
- In separate mixing bowl combine browned butter, eggs, sweetener and molasses, mix on medium for 3-4 minutes (I used my KitchenAid)
- With mixer running, add vinegar and extracts and mix for a few seconds
- Add half of dry mixture, followed by yogurt, then second half of dry mix. Mix for 2 minutes. Batter will thicken and become like cookie dough.
- Spray loaf pan with cooking spray, or grease well with coconut oil. Scrap batter into pan and smooth with wet fingers
- Bake at 350 for 40-50 minutes depending on your oven and your pan. My pan is silicone and it baked in 40 minutes.
- Make glaze by adding all ingredients to saucepan over medium heat. Whisk to combine all ingredients- cook 2-3 minutes until thickened. Immediately pour over bread.
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This tastes SOO GOOD!! A lovely banana flavor and a nice “real” banana bread texture.