Looking for a delicious snack that won’t require you to wear stretchy pants when you eat it? Try this recipe for low carb banana bread bites, and then check out the rest of my low carb recipes!
Hey there! Thanks for stopping by to see me! I hope your weekend’s been a great one. Mine was pretty danged awesome. The weather is finally starting to warm up and the last bits of snow are trying like crazy to melt, so my winter blues are packing up their bags and heading out of town. I can’t wait for the lilacs to bloom. Then I’ll believe it’s spring in Wisconsin.
Earlier last week, I mentioned on my Facebook page how out of control my excess weight has become. I started gaining weight shortly after my hysterectomy last August, and once the cold weather kicked in, the pounds just packed themselves onto my bod. I’m not a winter sports lover, so the extent of my exercise has been lifting my leg to get over snow drifts and raising my arm to get my coffee mug to my lips. Things are SO crazy bad now that none of my clothes from last spring fit me. UGH.
My obsession with carbs and sugars is wicked! Instead of bitching about it (ok, I guess that WAS a bitching of sorts), I decided to take some action to fix the problem by making more low carb snacks.
The last time I baked these banana bread bites, I decided to update my photos, too. I left the old ones at the bottom of this post. I think there’s been a slight improvement in my photo quality. Check them out and see if you agree.
I acknowledge my love of simple carbs and sugars, and I can honestly say that I have no desire to give them up completely. I’ll feel WAY too deprived if I let them go completely from my eating plan. SO, I decided to create some healthier options to indulge my sweet tooth and my bread obsession. Thanks to the help of this low carb baking mix from Bob’s Red Mill, it may not be quite as tough as I initially thought.
I absolutely love quick breads like pumpkin loaf, blueberry muffins, and banana bread, but they’re typically loaded with so many grams of carbohydrates and sugar that it could cost me half a day’s worth of Weight Watcher points to indulge in one. Now I don’t need to freak out every time I’m craving them. There’s a recipe on the back of the bag for a basic, low-carb muffin, so I started there and added things to create one of the best guiltless baked goods that I’ve tasted in quite some time. I am SO grateful that I found this baking mix because frankly, buying 5 different types of healthy flour just didn’t sound like something I could afford to do. Almond flour alone is almost $9 a pound! CRAZY! This baking mix isn’t inexpensive, mind you, but I get it in a package of 4 bags (1 pound each) at a time for the best deal. I couldn’t find any at my local grocery stores, so I bought it on Amazon and was able to get free shipping.
I used the recipe builder on myfitnesspal to calculate the nutritional information. I know that there are other websites available for creating recipes with nutritional information, but I can’t be sure where they get their nutritional information from, so I was a little bit leery of using them.
Once I calculated the low carb banana bread recipe and realized that one of these huge muffins only has 10 net grams of carbs, I could hardly believe it. If you make them into mini muffin size, you’re looking at 5 net grams a piece! I am super excited to share this recipe with you!
If you’re looking for another low carb snack recipe to try, be sure to also check out my recipe for low carb almond raspberry cheesecake bites. Quick, easy, and so yummi!
Whether you’re monitoring your food intake or not, these low carb banana bread bites are a tasty, healthy treat that are perfect for a breakfast on the run or a mid-afternoon snack.
I hope you enjoy this low carb banana bread recipe!
- 2 cups Bob's Red Mill Low Carb Baking Mix (lightly spooned in to measuring cup)
- 1 cup Almond flour or finely ground almond meal
- 1/4 cup (2.2 ounces) erythritol, or other cup-for-cup sugar substitute
- 1/2 teaspoon Kosher salt
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 1/2 cups (12 oz.) water
- 2 small bananas, mashed
- 1 teaspoon vanilla extract
- 1 tablespoon canola oil
- 1/2 cup (4 oz) no sugar added applesauce
- Preheat oven to 350 F; Line 24 standard sized muffin cups with papers or spray lightly with nonstick spray.
- In large mixing bowl, whisk together baking mix, almond flour, erythritol, salt, cinnamon, nutmeg, and baking powder. Make a well in center of ingredients and set aside.
- In medium bowl, combine egg, oil, water, applesauce, mashed banana, and vanilla extract. Whisk until well combined; Pour wet contents into bowl with dry ingredients and stir with wooden spoon until all baking mix has been incorporated.
- Place 3 Tablespoons batter into each cup and bake for 22-24 minutes, or until toothpick inserted into center of muffin comes out clean. - Remove pan from oven and allow muffins to cool in pan for 3 minutes, then transfer to wire rack to cool completely
1 regular sized muffin has 10.5 net grams of carbohydrates
1 mini sized muffin has 5.25 net grams of carbohydrates
It’s fun (and a little bit scary!) to see how far I’ve come along and improved in my blogging and photography. These are photos of what the banana bread bites originally looked like!