Most banana breads – whether they are commercially prepared or homemade – are loaded with refined flour, sugar and inflammatory vegetable oils.
Consider Starbucks Banana Nut Bread, for example. With more than 400 calories and 30 grams of sugar per serving, this kind of snack with your afternoon coffee or tea can bring your metabolism to a slow grind, while spiking blood sugar levels and promoting harmful inflammation.
Take a look at the ingredients in Starbucks’ version of this classic:
Bananas, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, egg, soybean oil, walnuts, pecans, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, baking soda, natural flavor, spice, soy lecithin.
If you’ve landed on this page, you probably already know the harmful effects of gluten, grains and a high-sugar diet. But just as important are the kinds of fats we consume. In fact, dietary fats are powerful biochemical messengers that communicate with our genes.
The omega 6 fats – from vegetable, corn, soybean and seed oils – tell our bodies to create more inflammatory compounds, to constrict blood vessels (causing a rise in blood pressure) and promote dangerous blood clots. And these are the primary fats you’ll find in most commercially-prepared baked goods and snacks (including the Starbucks’ product mentioned above).
But is it possible to make a grain free, low carb, Paleo Banana Bread that tastes just as good (or better) than the original?
We set out on a mission to find out…
How to Make Low-Carb Paleo Banana Bread (That Tastes GREAT!)
While we believe our banana bread tastes even better than the original, it has a mere fraction of the calories and sugar. In fact, one serving of the Paleo Banana Bread recipe featured below has just 186 calories (54% less than Starbucks), less than four grams of sugar (87% less) and eight grams total carbohydrate. There are also two grams of satiating fiber and four grams protein.
It also provides a great source of metabolism-boosting healthy fats: nine grams saturated fat (from coconut oil and egg yolks) and four grams monounsaturated fat (from the nuts).
All you need to make this recipe is a cup and a half of our versatile all-purpose Miracle Mix, a couple ripe bananas, some farm fresh eggs, coconut oil, vanilla, cinnamon and nuts.
You’ll also need a mixing bowl, measuring cup, whisk or hand-held mixer, rubber spatula and a 7.5” x 3.5” loaf pan or a muffin pan. We also strongly advise using a kitchen scale for accuracy, especially for the bananas.
Before we get started, I’d like to share a couple quick tips that really make a difference…
First, regarding the bananas. While you can use fresh, ripe bananas, I have found that freezing ripe bananas and then thawing them produces the best-tasting Paleo banana bread with a nice crumb and plenty of moisture.
You may also want to lightly toast the nuts before incorporating them in the batter. This helps to keep them crisp. Otherwise, the moisture can make them expand and they tend to get a bit soggy.
Enough talk… Let’s start baking!
Start by preheating your oven to 350F and grease your pan of choice.
Next, get out your bananas and weigh 250 grams. This should be roughly two medium bananas. If they are frozen, heat them in a skillet to bring to room temp (if you’re in a pinch for time, a microwave works). While you’re doing that, melt your coconut oil (grass-fed butter is also delicious, if you tolerate dairy). Toast and chop the nuts.
Then add 160 grams of Miracle Mix (about 1.5 cups) to a medium bowl. In another bowl, combine the eggs, melted coconut oil, vanilla and cinnamon. Whisk or beat well to combine. It should look like this…
Fold in the bananas and stir with a rubber spatula to incorporate all of that banana-y goodness (and yes, that is a word, you can look it up)..
Finally, fold in the nuts and scrape the batter into your prepared pan.
If you’d like a sweeter crust, sprinkle a couple teaspoons of Coconut Sugar over the top.
Transfer to the oven and bake (about 23 minutes for muffins or 45 minutes for a small loaf). You can also test to see if a toothpick comes out clean.
Remove from the pan and allow to cool on a wire rack (This will prevent moisture from collecting the in the bottom of the pan and making the bread soggy).
- 1½ cups Miracle Mix (160 g)
- 4 large eggs
- ½ cup coconut oil, melted
- 2 very ripe bananas (250 g)
- 1 tsp. cinnamon
- 2 tsp. vanilla
- ½ Tbsp. coconut sugar (optional, for a sweeter bread)
- ½ cup nuts, chopped
- Preheat oven to 350F. Line a muffin tin with liners or grease a 7.5 x 3.5" pan.
- In a glass bowl, heat ripe bananas in the microwave for 1 minute 30 seconds to release juices. Mash well.
- In a medium bowl, combine Miracle Mix, cinnamon and coconut sugar (if using)
- In another bowl, combine eggs, coconut oil and vanilla. Whisk well to combine.
- Add dry ingredients to wet and beat on medium speed with an electric mixer to fully combine.
- Add the bananas and mix to incorporate.
- Fold in the nuts.
- Spoon batter into lined muffin cups or loaf pan.
- Sprinkle with cinnamon and/or a small amount of coconut sugar, if desired.
- Transfer to oven and bake 22-24 minutes for muffins or 40-45 minutes for a loaf until tops are golden brown and a toothpick comes out clean.
- Let cool on a wire rack. Serve with butter.