A delicious low carb healthy fat take on an ever popular baked good, that is usually laden with large amounts of sugar.

A word from Chef Craig: This is an excellent low carb healthy fat take on an ever popular baked good, that is usually laden with large amounts of sugar – banana bread. Our What The Fat? version simply uses one banana as the sweetener, and utilises the base from our popular low carb loaf recipe from the first book. It’s important to remember to allow the mix to sit for 5 minutes once combined, to allow the psyllium husk to activate. You can also get creative with some various toppings to sprinkle on top before baking – additional seeds and nuts work well.

A word from The Whole-Food Dietitian, Caryn: Banana bread is back, this time with more protein and fat, and less processed carbs. Many people think bananas are off the LCHF food list because they’re too high in carbs. Well, if you incorporate them into a loaf and spread it around to your friends and family, you can still enjoy their benefits as they are filled with nutrients like fibre, vitamins B6 and C, and minerals manganese, potassium, biotin and copper. So while this is a delicious little loaf, don’t eat it all on your own. Use it as a treat, perhaps as a special surprise feature item in the school lunch or when friends or family are coming over for a weekend visit.

A word from The Fat Professor, Grant: This is a great easy to make banana bread – portable and easy on the go or in the lunchbox too. I like to have mine with lots of soft butter on top.

Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 10-12 slices per loaf
Carb Count: 9.2g per serve (2 slices)low carb banana bread


  • 1 Banana
  • 1 ½ cups (150g) Almond flour (or ground almonds)
  • 6 tbsp (30g) Psyllium husk powder
  • 2 tsp (10g) Baking powder
  • ½ tsp (3g) Salt
  • 2 tbsp (15g) Sunflower seeds chopped
  • 2 tbsp (15g) Pumpkin seeds chopped
  • 1 tsp (3g) Cinnamon
  • 3 Eggs, beaten
  • ⅓ cup and 1 tbsp (100ml) Cream
  • 1 tsp (3m)Vanilla extract


Pre-heat your oven to 180 degrees celsius.

In a bowl, mash your banana and then add to it all of the dry ingredients, followed by the eggs, cream and vanilla; mix until well combined. You can do this by hand or with a mixer on a low setting.

After combined, let the mixture sit for 5 minutes to allow the psyllium to activate. After the 5 minutes has passed, scoop the mixture into your grease-proof loaf tin (or line one with baking paper). You could sprinkle a little more pumpkin seeds on top of your loaf as well, if you desire.

Bake at 180 degrees for 25 – 30 minutes.

Check out our how-to video on our What The Fat? Youtube channel.

Join the discussion 30 Comments

  • Carol says:

    What would you suggest as a substitution for the almonds? My daughter has a nut allergy.

  • I finally got to make this banana bread this past weekend and it was such a hit!! Thanks, Craig

  • This banana bread looks delicious, I just want to devour it off the screen! Thanks for sharing, Craig!

  • Lou says:

    Beautiful loaf, swapped out husks for chia seeds.
    I would next time add in stevia next time.
    I had it with whipped cream and strawberries perfect like this.

    • Bernard says:

      Hi Lou
      I like the idea of using chia instead of the husks. Was there enough liquid or did you add extra cream or water

  • Laura says:

    Hello! Dairy free option? What do you think? Coconut oil? Thanks 🙂

  • Louise says:

    I tried this recipe for banana bread last week and loved it. I decided to see if I could do a different variation this week, so instead of cinnamon I used some coffee and instead of the seeds I used walnuts. Hey presto, Coffee and walnut bread !

  • Hannah Shone says:

    Hi there is the carb count minus the fibre?

    • What The Fat? says:

      Hi Hannah,

      all our recipes supply net carbs (carbs minus fibre) however we use available databases, and local ingredients may vary to some extent, also some natural or seasonal variation within some ingredients occurs.

  • Renee says:

    This was brilliant! I substituted the psyllium husk for chia seeds because it’s all I had and it works a treat. I also used 2 small bananas but they weren’t overly sweet so I added 1 Tbs of sweetner (natvia) and it was absolutely delicious. We had it straight out of the oven with butter and then toasted slices the next day in a sandwich press and served with cream and fresh strawberries. Thanks for a great recipe!

  • Mirth says:

    Love the recipe. Didn’t have cream left so subbed in coconut oil. Just as delicious.

  • Deirdre says:

    Hi Craig. I tried your best ever low carb bread from your new book. Love the book by the way. Both times, I got a large hole in the top of the bread. What am I doing wrong?

    • Shirley says:

      Hi Deirdre
      Did you get an answer to this. My bread also sunk!

      • Chef Craig says:

        Hi guys, apologies for the delay in responding. I don’t think I put enough emphasis on the fact that you need to use an electric mixer to mix the dough for the specified 30 seconds. It does state this in the recipe but I think some people are doing it by hand and not mixing long enough. You can mix it by hand but you really need to ensure everything is well mixed – maybe 60 seconds by hand. This distributes the baking powder evenly and prevents the bubble to form at the top.


  • Kerri says:

    Yum. It turned out perfect. Thanks for a great recipe. Next time I will make a double and freeze individual slices.

  • Wendy Hay says:

    Could you sub out the Psyllium husk powder and use ground chia seeds instead?

  • Timea says:

    Is it possible to make it nut free for school lunchbox? We have no problem with almonds, but at school better safe than sorry….

  • Larry says:

    Hi there. This looked very promising and even has the banana taste. However, just like a recipe for dinner rolls on DietDoctor which uses psyllium husk (which was inedible), this has a gummy texture from the husk. This one is edible but not very enjoyable.

    • What The Fat? says:

      Hi Larry,

      Sorry to hear you didn’t enjoy the banana bread. We all really enjoy it here and find it moist and flavourful. Perhaps try to reduce the amount of psyllium you use. You could halve the quantity and see how that responds. Don’t worry about it affecting the recipe too much, the worst case scenario will be that the bread is cake-like.

      Let us know how you get on, it might help other people if they experience a similar situation.

      Thanks again,

      Chef Craig

  • Russell says:

    With psyllium powder, I buy psyllium husk from the supermarket or health food shop and blitz it into powder in my coffee grinder; more accessible and much cheaper too.

  • Amy says:

    What role does the psyllium powder room play in the recipe? Can I substitute it? It is very difficult to find where I live. Thx.

    • What The Fat? says:

      Hi Amy, yes the psyllium powder is very important – it provides the ‘stretch’ or ‘glue’ needed in a “bread” recipe in lieu of flour. You can usually purchase it online through the likes of iherb.com etc.

    • Jenn says:

      You could attempt ground linseed or chia seeds, it is gluey and I have subbed these in other recipes. It might not give the same result but still gives an added glueyness.

  • Rosie says:

    With extra ripe bananas this is lovely & swapped out the cream with coconut cream to make dairy free… DEVINE 😎

  • Taryn says:

    So my current breakfast of buckwheat porridge made with a cooked banana is not ideal? Even if it’s a post training meal with added seeds and coconut oil, and only carb meal of the day? (excluding fruit in smoothies)

  • Rebecca says:

    Ok yum ! Best lchf baking recipe to date … Children love it .. Will make a lot of this . Thanks for the recipe , have been waiting for this one .

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