This Low-carb Blender Banana Bread is ultra-easy to make. Simply toss all of the ingredients into the blender, pour into the pan, and bake it for 40 mins! Done! And, even better, it’s gluten-free too!
Today, I’m very excited to share this recipe with you because this is, without doubt, the most delicious low-carb blender banana bread I’ve ever made, tasted, and tried. No, seriously, I’m not kidding here or exaggerating! This is the low-carb blender banana bread that you were looking for.
I LOVE baking bread like my Paleo Chocolate Chips Almond Flour Banana Bread, Super Moist Gluten-free Banana Bread, Pumpkin Chocolate Chip Bread, and Easy Low-carb Pumpkin Bread.
And this blender banana bread is not only low-carb but gluten-free too. Isn’t that great? Wait! The best part is about to come! What is it? Well, you can guess by the name of this recipe. It is all made from start to finish in a blender. Do you believe that? There is no need to use a bowl to mix all the dry ingredients, then another bowl to mix all the wet ingredients and then combine everything together.
This low-carb blender banana bread is so easy to make, simply toss all the ingredients into the blender and press puree. You wait for the batter becomes smooth and then you pour the batter into the loaf pan. Isn’t it amazing when you can make your recipe entirely in your blender? It’s a dream 😉 This tastes like my Healthy Pumpkin Chocolate Chip Bread but made in a blender instead!
Also, this low-card blender banana bread recipe requires only simple ingredients that, if you are on a low-carb diet, you probably have all in your pantry. This banana bread contains no flour because it’s made with almond meal and for this reason, it’s gluten-free too. It doesn’t contain butter or refined sugar. Instead, I used a natural sweetener called xylitol. It has the same texture and flavor as sugar but fewer calories.
I also added chocolate chips that make this low-carb blender banana bread even more delicious. You can use the dark chocolate chips, only adding a small amount of sugar in there, but if you prefer, you can use the sugar-free chocolate chips. Mm… This is definitely a flavorful banana bread that will please everybody. So, pull out your blender and let’s bake!
Low-carb Blender Banana Bread
Ingredients
- 2 large ripe bananas peeled
- 2 large eggs
- 1/3 cup natural sweetener Swerve or xylitol you can also use coconut sugar or brown sugar, but it won’t be low-carb
- 1/3 cup unsweetened almond butter
- 2 teaspoons pure vanilla extract
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/3 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350F and grease a 9" x 5" loaf pan with cooking spray or line the pan with parchment paper so the paper overhangs two sides like handles.
- Add all of the ingredients to a blender except the chocolate chips and blend until completely smooth and combined. You may need to stop to scrape down and stir the ingredients.
- Add the chocolate chips to the blender and with a spatula, stir well to combine.
- Pour the batter into the prepared loaf pan and sprinkle with additional chocolate chips.
- Bake for 35 to 45 minutes until the center has set up and a toothpick inserted in the center comes out clean.
- Turn off the oven and allow the loaf to sit in the hot oven for 5 minutes.
- Remove from the oven and allow it to cool completely in the pan for at least 1 hour.
- Remove from the pan and enjoy!
Tips
- Adapted from The Roasted Root.
- The more ripe and brown your bananas, the sweeter they'll be!
- I like to save some chocolate chips to sprinkle on top of the batter before baking as they look prettier. You can add some nuts as well.
- If you do not want to use sugar-free chocolate chips, you can use dark chocolate chips.
- To store: Store the bread in the fridge for up to a week or on the counter for 3 days. Make sure you use an airtight container.
- To freeze: You can freeze the bread for up to 3 months. You can freeze the banana bread in an individual slice or as a full loaf.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
If you like this Low-carb Blender Banana Bread Chicken recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google+, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.
Julia Mueller says
Giiiiirl this bread looks perfect! I’m itching to try it asap! I have yet to make banana bread with xylitol, but I have some in the pantry right meow, so I’m definitely inspired to bake this up! Love them chocolate chips!
Olivia says
So happy you loved this recipe, Ju. I was inspired by your almond banana bread you posted few days ago. My husband and I love it. Thank you so much for the inspiration 😉
Dalya Rubin says
I just saw the picture of this cake on Food Gawker and I had to check it out! Your Banana Bread looks to-die-for and I love that it’s healthy! I can’t wait to give this recipe a try!
Olivia says
You’re gonna love it 😉
Katie says
I’m not impressed so far. There was notenough liquid to mix it in my blender and I ended up putting it in a bowl and adding milk to it to get it to be Smith. As for pouring it in my baking pan…didn’t happen. I still had to scoopit in. Was more like cookie dough? I also added cinnamon and and other spices. I hope it bakes up well and tastes good. Thank you.
Olivia says
I am really sorry to hear the recipe didn’t work out as well for you. Did you make any changes to this recipe?
Pamela Patterson says
It was GREAT I used Stevie for baking….I will make it again for sure…..
Karen says
I was a little confused about the yield of 12, serving of 12 then carbs at 18.8? Was that for the whole loaf or just one piece?
Olivia says
The yield is actually 1/14 and the carbs are 13. I just adjusted everything to clear further confusion. Thanks for pointing it out!
Taylor says
Wow, this low carb diet is looking a whole lot better with this recipe! Delicious!
Olivia says
Happy to hear you like this recipe 😉
Mimi says
This Is 13 carbs per slice???
Olivia says
Yes, it is, but I’m counting 1/14 slice. You can have a thinner slice and the net carbs will be less.
Kelly says
I had the same problem with this recipe. No way my blender was getting it smooth. Not enough liquid. Didn’t alter the recipe at all. Did you miss something on the ingredients list??
Olivia says
I’m so sorry the recipe didn’t turn right for you, Kelly. I don’t understand why this happened since I’ve already made this recipe three times and it always turns out right. I’m thinking that maybe the bananas and eggs you used are too small.
Daniela Perez says
This recipe has been the best so far in my quest of making low carb/ low sugar baked goods. I have tried at least a dozen different ones and this one was simply amazing and the best of all of them. It is moist and very “nutty” I have made it twice now and used xylitol and coconut peanut butter instead of the almond butter and it was delicious. So easy to make too. For the chocolate chips I used lillys and all the fam loved it!
Thank you for a wonderful recipe 🙂
Olivia says
Right? We love this recipe too. It’s actually my favourite banana bread recipe! So good and nutty 😉
abeer says
The batter wasn’t pourable from the blender, it was quite thick. I ended up mixing gently with a metal spoon and scopping it out. Will try to post a comment after tasting it 🙂
abeer says
It actually turned out really moist and delicious! Will definitely make again!