While living a low carb lifestyle, I have to be picky about which carbs I choose to eat that day. Unfortunately for me, that means bananas are not on my list of food choices. I love banana bread, I’ve missed banana bread. And now, with this low carb pecan banana bread I don’t have to blow a good portion of my carbs on one slice of bread.
You are probably wondering how a banana bread can be made, much less taste good, without bananas? Well there are a few simple ingredients that help make a moist, flavorful bread.
What are the ingredients in Low Carb Pecan Banana Bread:
- Almond flour
- Coconut flour
- Baking powder, salt
- Cinnamon, nutmeg
- Unsalted butter
- Xanthan gum
- Banana extract
- Banana creme greek yogurt
Since there aren’t any bananas in this recipe, it was important to have some substitutes that would help add flavor. The banana extract and spices mimic the taste of banana bread. And the banana yogurt adds moistness and more banana flavor. This recipe also called for using a sugar substitute called Allulose, which I had never baked with before.
Some interesting facts about Allulose:
- Allulose is fairly new on the market and is considered a very rare sugar that is only found naturally in wheat, figs, raisins and jackfruit.
- It is sweeter than Erythritol but 70 % less sweet than table sugar.
- Allulose is not calorie free, having about 0.4 calories per gram and is neutral on the glycemic index. This is great since it helps avoid any insulin spikes for those of us trying to keep our blood glucose lower.
- And I’m sure all the low carb bakers will appreciate the fact that Allulose has excellent results with baked goods since it tastes and bakes very similarly to sugar and doesn’t have the cooling sensations or aftertastes of some other sugar substitutes.
Even though I changed some of the ingredients, this recipe adapted from Wholesome Yum turned out perfectly the first time I made it. It is as close to a traditional banana bread as I could imagine. My husband had no idea when he taste tested it, so that says a lot.
An important reminder to make note of though; it tastes the best on the second day. I felt it was moister and had a truer banana flavor. I think the alcohol in the extract was barely detectable the second day. So banana bread is now back on the menu for me and I am thrilled.
Some other breads and pound cakes you may enjoy:Print
This low carb pecan banana bread is a delicious treat made extra moist with banana creme greek yogurt.
- 2 cups fine almond flour
- 1/4 cup coconut flour
- 1/3 cup chopped pecans
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 1/2 cup Allulose
- 1/2 teaspoon xanthin gum
- 4 large eggs, room temperature
- 1/4 cup milk (your choice)
- 6 oz container banana creme greek yogurt
- 1 tablespoon banana extract
- 2 teaspoons molasses (optional)
- Preheat oven to 350°F. Line a 9×5 loaf pan with parchment with a few inches hanging over the sides. Spray pan with baking spray. This will help removing the loaf after it cools.
- Sift the coconut and almond flours to remove any lumps and then whisk all dry ingredients together in a large bowl.
- Using a hand mixer, beat the butter and sweetener together until fluffy. Slowly beat in the egg and yogurt.
- Stir in banana extract, molasses and milk.
- Pour the dry ingredients into the batter and beat on low until the mixture is fully incorporated.
- Pour batter into prepared loaf pan, smoothing down the surface. Sprinkle the chopped pecans over top and lightly press them down onto the top.
- Bake for 45-50, testing at the lowest time. The bread is done when a toothpick comes out clean.
- Cool on rack before removing it from the pan.
- *Try to wait until the next day before slicing and enjoying.
*Please note the molasses is optional for the recipe. It was added for an additional robust flavoring, that would be similar to brown sugar. It has been included in the carb count.
- Category: Quick Breads
- Method: Bake
Keywords: Low Carb Pecan Banana Bread