One of the many reasons our members love the Target100 weight loss program is that you can make room in your food pillar for all the foods you love. And yes, this includes baked goods like banana bread! When aiming for the 100 grams of carbs target for the food pillar, you get to choose how you build your meals to fuel your body. We love having some baked goodies in our recipe folder and banana bread really is a classic!

This recipe uses banana extract for the banana flavor instead of real mashed bananas, which helps keep the total carbohydrate count per serving more reasonable. It also calls for a sweetener of your choice. Sticking with nonnutritive sweeteners like Stevia, monk fruit (a trending sweetener at the moment) also helps keeps the total carbs in check which not skimping on the sweetness.

Boosting the protein in the bread from almond flour, Greek yogurt (also helps keep the bread moist), and walnuts makes for a satisfying snack or compliment to a breakfast meal. We are fans of chocolate chips in banana bread so you'll find those added here, but we know that's not for everyone. Feel free to use or leave out.

This recipe went over well with Team Target100 and our little ones. If you make a loaf, be sure to snap a picture and share it with us on our Community Wall within the Realiz100 Membership or share it on social and tag us (@target100program)!

If you're looking for other lower carb baked goodies be sure to check out these Strawberry Protein Muffins or these Keto-Friendly Lemon Cheesecake Cookies.

Low Carb Banana Bread recipe

Serves 12

Prep Time 5 mins

Cook Time 12 mins

Ingredients

1 cup (100g) almond flour​

4 Tbsp. coconut flour​

2 tsp. baking powder​

1 pinch salt​

1 tsp. ground cinnamon​

1 cup (230g) butter, softened​

½ cup (75g) granulated sweetener of choice (like monk fruit or erythritol)​

4 eggs​

1 Tbsp. banana extract​

6 Tbsp. Greek yogurt​

4 Tbsp. dark chocolate chips​

4 Tbsp. walnuts

Directions

Preheat the oven to 350°F (180°C). Prepare a 9x4-inch (23x10cm) loaf pan lined with baking paper.​

​In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt and cinnamon.​

​In a separate bowl, combine the softened butter and sweetener. Then add in the eggs, one at a time, and finally the banana extract and Greek yogurt. Mix until smooth.​

​Combine the wet ingredients with the dry mixture and stir to combine. Fold in the chocolate chips and walnuts.​

​Transfer the batter to the earlier prepared pan, cover with tin foil and bake in the hot oven for 45-50 minutes. Remove the tin foil around the 40 minute mark and return to the oven to finish baking.​

​Set the banana bread onto a wire rack and allow the bread to cool in the pan completely, before slicing and serving.

This recipe has 13 grams of carbohydrates and 6 grams of protein per serving.