With its moist, dense texture and natural sweetness, banana bread is the ultimate comfort food. It’s also a no-go if you’re eating low-carb and low-fat, because most banana breads have an abundance of both. You can make low-carb and low-fat banana bread, as long as you don’t mind a few differences in taste and texture. Or ditch the bread entirely and go for low-carb, low-fat recipes featuring banana bread-inspired flavor.
Gluten free bread recipe taste different from regular bread recipes because of the taste of the flours used to make them. When preparing gluten free bread recipes, make sure you check the packaging of every ingredient to ensure that they are all gluten free. Especially for people who are allergic to gluten. Here’s a delicious for gluten free banana bread recipe with lemon drizzle, which tastes the same as regular bread.
The Carbs, Calories and Fat in Banana Bread
Sure, banana bread is rich, moist and delicious — but low-carb? Not so much. While the exact nutrition info for banana bread depends on the recipe you use, many varieties boast hundreds of calories and tons of carbs and fat per serving. One commercially sold cafe banana bread, for example, has 420 calories per serving — about 4.5 ounces. Each slice has a whopping 52 grams of carbohydrates — with only 2 grams coming from fiber, leaving 50 grams of digestible “net” carbs — and 22 grams of fat, which is more than one-third of the suggested fat intake limit if you follow a 2,000-calorie diet. Many of these carbs are from the flour and sugar used to make the bread, while much of the fat comes from oil added to infuse the bread with moisture.
- Makes: 12 servings
- Serving Size: 1 slice
- Carb Grams Per Serving: 24
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour or whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed bananas (2 to 3 medium)
- 1/2 cup packed brown sugar*
- 1/3 cup unsweetened lite coconut milk**
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
- 2 tablespoons canola oil
- 1/4 cup chopped macadamia nuts or sliced almonds
- 1/4 cup raw chip coconut or shredded coconut
- Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or line with parchment paper; set aside.
- In a large bowl stir together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
- In a medium bowl combine mashed bananas, brown sugar, coconut milk, egg, and oil. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared loaf pan. Sprinkle with macadamia nuts and coconut.
- Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean, covering loaf loosely with foil for the last 20 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 12 (1 slice each) servings
- *Sugar Substitute: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar.
- *Sugar Substitute: Per Serving with Substitute: Same as above, except 139 cal., 19 g carb., 127 mg sodium. Exchanges: 0.5 carb. Carb choices: 1.
- **Test Kitchen Tip: Stir the can of coconut milk well before measuring out the 1/3 cup to use in this bread.
Nutrition Facts Per Serving:
Servings Per Recipe: 12
PER SERVING: 154 cal., 6 g total fat (1 g sat. fat), 130 mg sodium, 24 g carb. (2 g fiber, 11 g sugars), 3 g pro.