While browsing Pinterest in the wee hours of the morning, I stumbled across a picture of a slice of homemade banana bread slathered in butter. I immediately began fantasizing about this childhood favorite of mine: fresh from the oven, spread with a large amount what we called “butter” back in the saturated fat scare (trans fat? what’s that?) 90s: Country Crock. Um… yuck! No, but seriously, that aside, I could literally smell my mom’s banana nut bread. *Drool*
There are many low carb banana bread recipes on the interwebs, and a few paleo/grain free stragglers. In my super low carb days, I’d attempt to make it with Carbquik and Splenda and this awful fake banana “extract” that I got at Walmart (because heaven forbid I’d eat the sugars from an actual banana!). This version is honestly the best of both worlds: it’s lower in carbs (7 g net carbs per slice), it contains a nice mixture of natural, low glycemic erythritol, free of refined sugars and contains only a small amount of natural, unrefined sugars (maple syrup and coconut sugar– both low in liver-damaging fructose) that lend a great browning and caramelization to the bread without adding a ton of sugar (only about 3.5 grams of sugar per slice).
The banana bread isn’t low in calories (although you could reduce the calories by removing the nuts if you must), but it’s very high in nutrients, is extremely low on the glycemic index and makes for a great breakfast that you don’t have to feel guilty about.
The smell of this baking in the oven is straight up insane. My house smelled exactly how I remembered it. I could hardly wait to open the oven door!