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.
- 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.