Banana Bread (low carb)

I love this Banana Bread recipe.  It now replaces the easy Almond Flour only version I used to bake from Elana's Pantry.  I love, love, love cooking with Almond Flour but its very moist.  Too moist *sometimes* so I started leaning towards a bit of Coconut Flour to even things out.  Some folks just don't like Coconut flour and for those perhaps this recipe is not for you.  But for me, I like what Coconut Flour brings to the table (like fiber), aroma, flavor and healthy fats.  This Bread is a staple at my house now and it is baked at least once a week!!!

Note:  You all probably know by now that we are a Paleo household, and lately we have been leaning towards Mark Sisson's Primal BluePrint.  With that said, the gum is not on either of those diets.  LOL.  I wanted to use something to bring this bread together more tho so I use the 1/2 teaspoon of the gum against the rules.  I'm a rule breaker, what can I say... :-).

1/3 c. Coconut Flour
2/3 c. Almond Flour
1/4 tsp Salt
1/2 tea Xanthan Gum (optional)
1 tsp. Baking Powder
     A replacement for those who can't find decent baking powder:
     (1/4 tsp baking soda + 1/2 tsp cream of tartar)
1/3 c. Stevia or Swerve

2 Bananas 
8 Eggs
1 stick butter, unsalted, melted
3 T. Coconut Oil, liquified
1 tsp. Vanilla
  • Preheat oven to 350º. 
  • Grease a loaf pan with a bit of coconut oil, butter or olive oil spray. 
  • I used this pan from Pyrex (approx. 7.5 x 3.5 pan) I use an odd-size loaf pan 4″x 2½x 10″ that allows banana bread to rise up and look incredible. 
  • Puree two large very ripe bananas in a food processor until liquified.
  • Mix dry ingredients in a food processor.  Pulse to fully combine dry ingredients.
  • Add in an egg and combine.
  • Melt butter and coconut oil in a microwavable safe bowl.  Add to batter along with Vanilla.
  • Fully puree batter until smooth.
  • Pour batter into greased pan. 
  • Bake at 350º for 45 minutes or until a toothpick stuck into the center comes out dry/clean.

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