Easy Low Carb Almond Flour Banana Bread

One of my biggest guilty pleasures in life has always been a good loaf of banana bread. Considering that bananas are my favorite fruit anyway, that’s not really too big of a surprise. There really is nothing quite like a warm slice of banana bread with some grass-fed butter melting into it. However, over the years as I’ve gotten older, I’ve started to pay a lot more attention to the food that goes into my body. I can’t get away with the same things I could when I was younger! The good news is that by making a few simple ingredient tweaks, I can still enjoy all of my favorite foods, like banana bread. This easy family-friendly low carb banana bread recipe will show you exactly how I make my banana bread these days. The recipe makes an incredibly tasty banana bread with all-natural whole food ingredients that your whole family can enjoy.

Low Carb Banana Bread That Can Be Enjoyed Totally Guilt-Free

The reason why I love this recipe so much is because it’s super easy to prepare your batter. All you have to do is place all of the ingredients into a food processor. You’re only going to need three small ripe bananas to make the bread — no surprise when making banana bread after all. The three bananas provide a lot of fiber, potassium, B-complex vitamins, and antioxidants that help to protect the body from various oxidative stresses. (1)

When you put the bananas into the food processor, you’re also going to want to add in three eggs, ½ cup of all-natural smooth peanut butter, ¼ cup of melted butter, and a single teaspoon of pure vanilla extract. I find that mixing in a bit of peanut butter works brilliantly when making banana bread, since bananas and peanut butter is such a classic combo anyway.

When adding the melted butter, I’d recommend using grass-fed butter over butter from cows fed a grain diet. It contains increased concentrations of omega-3 fatty acids and the antioxidant vitamin E. (2) Grass-fed butter is the only type of butter I buy these days, and while it’s slightly more expensive, I think it’s definitely worth it in the long run because of the higher nutritional value.

After blending everything in the food processor, you can gradually begin to add the rest of the ingredients–the almond flour, cinnamon, baking powder, baking soda, and salt.

Almond flour is easily my favorite low carb baking flour because of how incredibly nutrient-dense it is. It provides a good mix of healthy fats, fiber, and protein to this recipe. Adding in a bit of cinnamon is another great way to enhance the flavor of your banana bread, while also adding in a few extra beneficial health properties. Cinnamon contains some potent anti-inflammatory and antioxidant properties that have been shown to help prevent certain types of disease. (3) Process everything one last time until it’s all well combined, then pour the batter into your loaf pan before baking the banana bread for 40-50 minutes.

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