Look no further for the best low carb, gluten-free banana bread recipe. Ground chia seed, that nutritional powerhouse, gives this bread the perfect banana bread texture.
The past few weeks have been wildly hectic for me so apologies in advance for the haphazard nature of this post. There may be a few of them like this in the coming weeks. This past weekend, I attended the BlogHer Food conference in Miami, along with some folks from Swerve Sweetener, and next weekend I am heading up to Burlington, Vermont to run with the Cabot Fit Team. In between, I am still cooking and baking and working to bring you 3 or 4 recipes per week. I have no idea how May got so jam-packed with activity, really. As always, I seem to say yes to too many things. They are all wonderful things, and great opportunities, so I am loathe to turn them down.
This recipe is one that took me a little while to perfect but it was definitely worth all the work. After all, banana bread is the quintessential comforting baked good. Who among us hasn’t eaten warm banana bread straight out of the oven and thought it pretty close to heaven on earth? And who among us hasn’t had a grandmother or caring friend make us banana bread as a sign of their deepest affection? And if you’re a mother, surely you’ve made batches of banana bread for your own kids to let them know how much you love them. Banana bread is a sign of love, I am quite certain of it.
But bananas. Oh those high carb, sugar-laden bananas. They aren’t exactly friendly to the carb-conscious crowd. So we fake it. Once again, I send up thanks to the creators of extracts and flavourings, because they allow us to get that banana taste without all of the natural sugars. Several readers have asked for a low carb faux banana bread recipe and a few months ago, I finally hit on the perfect solution. When I created my low carb Chia Seed Brownies, I noticed that the chia add a moist, slightly fibrous quality that was reminiscent of banana bread (so much so, that my littlest even asked if the brownies were made with bananas). It took me a bit to get the amounts right but when I did, it was spot on. The banana extract added all the flavour and the ground chia seed gave it just the right consistency.
As for the frosting, it really is the icing on the cake in this case. The bread is pretty great without it, especially warm with a smear of butter, but the caramel cream cheese frosting really does take it up a notch. You can dress it up or dress it down, your choice.