Low Carb Starbucks-Style Banana Bread

Indulge in the comforting flavors of your favorite coffee shop with this Low Carb Starbucks-Style Banana Bread, a wholesome twist on the classic treat you love. Made with a blend of almond and coconut flours, this recipe is naturally gluten-free and lower in carbs, making it the perfect guilt-free snack or breakfast option. Sweetened with granulated erythritol and packed with the natural sweetness of ripe bananas, each slice boasts moist, tender crumbs and a hint of cinnamon for a cozy flavor profile. Optional chopped walnuts add a delightful crunch, while rich melted butter and a splash of vanilla elevate the aroma to café-quality perfection. Ready in just over an hour, this easy-to-make banana bread is a healthier way to satisfy your sweet tooth while staying on track with your lifestyle goals. Perfect for keto enthusiasts or those seeking low-carb dessert options, enjoy it fresh out of the oven or as a meal-prep staple throughout the week!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 1 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 teaspoons Ground cinnamon
• 2 Ripe bananas (medium, mashed)
• 0.5 cups Granulated erythritol (or preferred low-carb sweetener)
• 3 large Eggs
• 0.25 cups Unsweetened almond milk
• 1 teaspoons Vanilla extract
• 0.25 cups Butter (melted)
• 0.5 cups Unsweetened chopped walnuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a standard loaf pan with non-stick spray or line it with parchment paper.

Step 2

In a medium-sized bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Step 3

In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated erythritol, eggs, almond milk, vanilla extract, and melted butter. Whisk until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain. Avoid overmixing to ensure the bread stays tender.

Step 5

If using, fold in the chopped walnuts for a bit of texture and crunch.

Step 6

Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

Step 7

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9

Once cooled, slice into 10 equal pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(923.5g)

Amount per serving	% Daily Value*
Calories	2514.6

Total Fat 204.0g	0%
Saturated Fat 49.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 686.7mg	0%
Sodium 1956.9mg	0%
Total Carbohydrate 246.9g	0%
Dietary Fiber 44.4g	0%
Total Sugars 41.4g
Protein 79.3g	0%

Vitamin D 145.0IU	0%
Calcium 698.5mg	0%
Iron 14.1mg	0%
Potassium 1547.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 10.1%

Carbs: 31.4%