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+ servings

Low Carb/Sugar Free Banana Bread

This recipe is designed to help people learn to make delicious banana bread that is diabetic friendly and gluten free
Course Dessert, Snack
Prep Time 5 minutes
Cook Time 1 hour
Servings 1 lb. loaf


  • 1 3/4 cups almond flour/meal
  • 1/8 cup vital wheat gluten see notes for gluten free substitute
  • 1/8 cup ground flax seeds or almond flour/meal
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated stevia or sweetener of your choice
  • 2 large eggs room temperature
  • 2 mashed bananas
  • 1 cup canola oil or oil of your choice
  • 1 tsp vanilla extract


  • Preheat oven to 325 degrees. Spray 8x4 inch loaf pan with cooking spray
  • In medium mixing bowl whisk together almond flour, vital wheat gluten (or gluten substitute), ground flax seeds, baking powder, salt, and granulated stevia until fully combined and no lumps of flour are in the bowl
  • In large mixer bowl combine eggs, mashed bananas, oil and vanilla. Beat on low 30 seconds or until smooth and slightly creamy
  • Add dry ingredients to wet ingredients and beat on low 30 more seconds or until fully combined and no dry ingredients are left in the bowl
  • Pour batter into the prepared loaf pan and bake for 1 hour or until tester comes out clean


*For gluten free version: substitute the vital wheat gluten for 1/8c almond flour + 1tsp xanthan gum
1 serving is 1 inch slice of bread contains about 8 net carbs