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.
- 1/2 to 1 cup water
- 1/2 cup ground chia seed I grind mine in a coffee grinder and then measure out 1/2 cup
- 2 cups almond flour
- 1/2 cup Swerve Sweetener
- 1/3 cup coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsweetened almond milk
- 3 large eggs
- 1/4 cup melted butter
- 1 tsp banana extract imitation would also be fine
- 1/2 tsp vanilla extract
- 1/4 tsp stevia extract
- 4 oz cream cheese softened
- 1/4 cup powdered Swerve Sweetener
- 6 tbsp whipping cream
- 1 tsp caramel flavour OR vanilla extract
- Preheat oven to 325F and grease a loaf pan very well.
- In a small bowl, combine 1/2 cup water and chia seed. Stir and let sit to gel. If it remains very thick, add more water (it should resemble mashed bananas in consistency).
- Meanwhile in a large bowl, whisk together almond flour, sweetener, coconut flour, whey protein powder, baking powder and salt.
- Stir in almond milk, eggs, melted butter, banana extract, vanilla, stevia and chia mixture until thoroughly combined.
- Spread mixture in prepared baking pan, smoothing the top.
- Bake 70 to 75 minutes or until golden brown and a tester inserted in the center comes out clean
- Let cool in pan 20 minutes and then transfer to a wire rack to cool completely.
- In a large bowl, beat cream cheese and powdered sweetener until smooth.
- Beat in whipping cream and caramel or extract until well combined.
- Spread over cooled banana cake and let set about half an hour.
Serves 16. Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS = 4 g.
Unfrosted: 171 Calories; 13g Fat (65.7% calories from fat); 7g Protein; 9g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 240mg Sodium.
Frosted: 215 Calories; 18g Fat (70.7% calories from fat); 8g Protein; 9g Carbohydrate; 5g Dietary Fiber; 64mg Cholesterol; 263mg Sodium.