Almond Flour Banana Bread

This low carb banana bread with cottage cheese and almond flour comes whole without sugar and without conventional flour. It is super juicy and also particularly rich in protein.

Banana bread is super easy to make, perfect as a snack or as a healthy alternative at the cake buffet.

Plus, it's totally variable. This variant is low carb, without sugar and without (conventional) flour.

INGREDIENTS AND ALTERNATIVES

Bananas: Use ripe, sweetest possible bananas.

Eggs

Xylitol: Instead of xylitol, you could also use maple syrup or honey. If you want to save even more carbohydrates, you can also omit the xylitol completely.

Coconut oil: Instead of coconut oil, you could also use butter.

Quark: Instead of quark, yogurt or sour cream is also possible.

Almond flour: Very important, use almond flour and no ground almonds!

Baking powder

Optional some cinnamon

STEP-BY-STEP INSTRUCTIONS

Step 1: Prepare dough

Line a box tin with baking paper. Then turn on the oven and let it preheat to 180 degrees.

Next, crush the bananas into mush with a fork. Then put the mush in a bowl and add eggs, xylitol, coconut oil and cottage cheese. Then mix everything together until a smooth mass is formed.

Then mix the almond flour and baking soda together. Add the mixture to the liquid ingredients and mix briefly to a smooth dough.

Of course, you can also easily do this in a multi-shredder. Just put all the ingredients in it and mix them until everything has connected.

Step 2: Bake banana bread

Fill the dough into the prepared box pan and let the banana bread bake for about 50-60 minutes. On you check with the chopstick sample whether the dough is baked through.

After baking, take it out of the oven and let it cool briefly in the mold. For complete cooling, it is best to take it out of the mold and place it on a grid, so it does not become mushy.

STORAGE AND SHELF LIFE

You can easily keep the banana bread for 7 days. It is best to store it airtight packed in a box.

Banana bread is also great for freezing. In the freezer it remains fresh for up to 6 months. It is best to cut it into slices, so you can thaw it again in portions.

This banana bread is...

Low Carb

with quark

with almond flour

easy to do

a delicious low carb snack

EQUIPMENT

1 box shape

INGREDIENTS

  1x

2x

3x

2 Bananas

4 eggs

50 g xylitol*

3 tbsp coconut oil* liquid

60 g quark

240 g almond flour*

1 tsp baking soda

Optional some cinnamon

GUIDE

 

Preheat the oven to 180 degrees and line a box tin with baking paper.

Crush bananas into mush. Put in a bowl together with the eggs, xylitol, coconut oil and cottage cheese and stir carefully until all the ingredients have joined together. Optionally add some cinnamon.

Stir in almond flour and baking powder.

Put the dough in the box pan and let the banana bread bake for about 50 minutes. Use the chopstick sample to test whether the dough is baked through.

Remove from the oven and allow to cool briefly. Remove from the mold for complete cooling, otherwise the banana bread will become mushy.