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Grain Free, Refined Sugar Free, Lower Carb, Gluten Free Banana Nut Bread

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!



1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup  Swerve sweetener (or granulated erythritol)
1 T coconut sugar
2 T pure organic maple syrup
5-10 drops of stevia extract (or to taste– depends on how sweet you want the bread)
1 small ripe banana (6 to 7 inches long)
1 T natural banana flavoring (I used Frontier brand)
1 T vanilla extract
2 T water
1/4 tsp. salt
1 T baking soda
2 eggs (or 1/4 cup chia gel)
5 T grass-fed butter (or coconut oil)
4 oz. crushed walnuts (about 1/2 cup)


1. Preheat oven to 325 degrees.
2. In a large bowl, puree the banana with an electric mixer.
3. Add in the eggs, vanilla extract, banana flavor, salt and water.
4. Next, mix in the butter until the mixture is smooth.
6. Add in the Swerve, coconut sugar, maple syrup and stevia and mix well.
5. Add in the almond flour, coconut flour and arrowroot powder. Mix until smooth.
6. Mix in the crushed walnuts by hand.
7. Pour into a greased 5 x 8 loaf pan or several individual pans until about 2/3 full.
8. Bake at 325 for approximately 30 minutes or until a toothpick inserted in the middle comes out clean.
9. Cool for 15 minutes in the pan before attempting to remove the loaf, then cool on a cooling rack and serve.
Nutrition (1/12th of loaf): 185 calories, 10 g carbs, 3 g fiber (7 g net carbs), 15 g fat, 5 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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