We’re trying to eat healthier at home – which can be a challenge! I have the worst sweet tooth and carbs are my enemy. To be honest, if I could live my life by just eating waffles, cinnamon rolls and Reese’s Peanut Butter Cups I would be a happy camper.

I’m always trying to find new healthier versions of my favorite recipes that don’t taste weird. Like I said…it’s a challenge.

Last night I had a few very ripe bananas that I wanted to use for banana bread so instead of my usual carb heavy recipe – I found a delicious (and healthier) recipe online. It actually came out quite delicious and I was pleasantly surprised. Was also approved by my favorite food critic/official taste tester/husband.

Low Carb Banana Bread

Ingredients

3 medium-large very ripe bananas, mashed

3 large eggs

1/4 cup sweetener (I used honey. You can also use maple syrup)

1/4 cup any mild oil or melted butter (I used light olive oil)

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

3 cups almond flour not almond meal

Directions

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan and line with parchment paper.

In a large mixing bowl, add mashed bananas. Add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt.

Whisk until combined.

Add the almond flour. Stir and mix gently to combine all of the ingredients.

Pour batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.

Remove the banana bread from the oven and cool for a few minutes before removing from the pan.

Slice and serve 😋