Fluffy Low Carb BANANA BREAD (paleo, LCHF, gluten-free, dairy-free)


For some reason, every time I’m cutting weight I want banana bread.

Maybe because banana is the only treat I’m allowing myself? Or just because banana bread is simply delicious?

Every time I go to a coffee shop, a slice of the banana bread loaf smiles at me. I want it! But I can’t trust it.

You simply cannot trust what’s inside the coffee shops cakes. Unless it’s your cheat day or you time it right, you shouldn’t eat a cake slice from the coffee shop.

But you can make your own banana bread and eat it as a snack, pre-workout or post-workout! The smell while it is in the oven is heavenly.


When I make it, my whole family can’t wait and it gets eaten in no time. And I don’t even feel guilty for feeding them something bad.

One to two slices fill you quite well. The best thing about it: A slice has only 5g of carbs!




Fluffy Low Carb BANANA BREAD


  • 2 ripe bananas
  • 3 eggs
  • 2 tbsp coconut oil (melted)
  • 150g (approx. 2 cups) ground almonds
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • Hand full chopped walnuts
  • Optional: 1 tbsp maple syrup



  1. Preheat oven at 180°C/ 350°F.
  2. Mash banana with a fork and mix it with the eggs and coconut oil.
  3. Add dry ingredients and stir the batter until well combined.
  4. Put the batter into a loaf pan and bake for 35 min or until a toothpick inserted in the bread comes out clean.
  5. Cool completely before slicing.



1 Comment

  1. Amanda says: Reply

    Quick question, how many slices do you get out of a single loaf?

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