Eazy Homemade Banana Bread Mix you’ll love

Sugar-Free & Low Carb

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Cost per Serving: Budget-friendly
• Calories per Serving: 150 kcal (approx.)

There are plenty of banana bread mixes out there, but most are packed with sugar and processed ingredients. This homemade version keeps it simple and low-carb, using almond and coconut flour for a tender, moist crumb. I skip the traditional sugar and rely on the natural sweetness of ripe bananas, with just a touch of erythritol to balance things out. The best part? You can prep the dry mix in advance, so when the craving hits, all you need to do is add a few wet ingredients, stir, and bake. It’s the easiest way to enjoy fresh, homemade banana bread anytime!

Why You’ll Love This banana bread mix

Quick & Easy: Just mix, bake, and enjoy. With a pre-made banana bread mix on hand, you can whip up a loaf in minutes.

Low Carb & Sugar-Free: No refined sugar, no high-carb flours—just wholesome, naturally sweet flavors that fit a healthier lifestyle.

Moist & Flavorful: Thanks to almond flour and ripe bananas, this bread is soft, tender, and packed with banana goodness.

Make-Ahead Friendly: Prep the dry mix in advance, store it in your pantry, and you’re always just a few steps away from freshly baked banana bread.

Customizable: Want a nutty crunch? Add walnuts. Prefer a chocolatey twist? Toss in some sugar-free chocolate chips. This recipe is a great base for your favorite add-ins.

Ingredients needed

The exact ingredient amounts are listed below in the recipe card.

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Almond Flour: Provides a soft, moist crumb while keeping things low-carb. It’s the best base for this mix, but if you need a swap, finely ground sunflower seed flour can work.

Coconut Flour: Adds a slight natural sweetness and helps with texture. Since coconut flour absorbs a lot of liquid, don’t skip this unless you adjust the wet ingredients accordingly.

Psyllium Husk (Optional): A game-changer for moisture retention. If you love ultra-soft banana bread, keep this in. If not, you can leave it out.

Baking Powder & Baking Soda: The dynamic duo that ensures your bread rises beautifully. Both work together to create that perfect light texture.

Cinnamon: Warms up the flavor and brings out the natural sweetness of the bananas. You could also add a pinch of nutmeg for a little extra depth.

Salt: A small amount balances the sweetness and enhances the overall flavor.

Erythritol (or Preferred Sweetener): Adds just the right amount of sweetness without the sugar spike. Feel free to use monk fruit or allulose if you prefer.

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Step-by-Step Instructions to make this banana bread mix

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). While it’s warming up, line a 9×5-inch loaf pan with parchment paper. This will make it easier to lift the banana bread out once it’s baked.

Mash the Bananas

Peel two extra-ripe bananas and place them in a large mixing bowl. Using a fork, mash them until mostly smooth with just a few small lumps remaining. The riper the bananas, the sweeter your bread will be.

Mix the Wet Ingredients

Crack three eggs into the bowl with the bananas. Add melted butter (or coconut oil) and vanilla extract. Whisk everything together until fully combined.

Incorporate the Dry Mix

Grab your pre-made banana bread mix (see recipe above) and gradually add it to the wet ingredients. Use a spatula to fold everything together until no dry spots remain. Be careful not to overmix—this keeps the bread light and fluffy.

Transfer to the Pan & Bake

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Once baked, let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing—it will be easier to cut and even more delicious.

Now, all that’s left to do is enjoy!

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banana bread mix Tips

Bananas: The riper, the better. Look for bananas with deep brown spots—they bring natural sweetness and moisture. If your bananas aren’t ripe enough, try microwaving them for 30 seconds to soften.

Mixing: Less is more. Stir just until the dry ingredients disappear into the batter. Overmixing can lead to a dense, heavy loaf instead of the soft, tender crumb you want.

Butter vs. Coconut Oil: Butter gives a rich, classic flavor, while coconut oil keeps it dairy-free and adds a subtle tropical note. Either one works beautifully, so go with your preference.

Baking Time: Every oven is different, so check your bread at the 40-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs—no wet batter.

Cooling: Patience pays off. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Slicing too soon can make it crumbly, so resist the urge!

Storage: Keep it fresh by storing in an airtight container in the fridge for up to 5 days. For longer storage, slice and freeze individual pieces for quick grab-and-go snacks.

Perfect Pairing

Coffee or Tea: A warm slice of banana bread and a hot cup of coffee? Perfect. The slight bitterness of a dark roast balances the natural sweetness of the bananas. If tea’s more your thing, go for a chai or cinnamon-spiced blend—it pairs beautifully with the warm flavors in the bread.

• Spiced, aromatic, and naturally caffeine-free, Herbal Chai Tea enhances the warm flavors of cinnamon and vanilla in the banana bread, making it a perfect afternoon pairing.
• If you love a rich, creamy coffee, try pairing your banana bread with a Bold and Flavorful Breve Coffee. The velvety texture of this espresso-based drink complements the bread’s soft crumb perfectly.
• The warm spice of cinnamon pairs beautifully with the subtle sweetness of banana bread. A cup of Cinnamon Tea: A Cozy and Healthy Delight makes this a comforting, feel-good treat.
  

Greek Yogurt: Creamy, tangy, and packed with protein, a dollop of Greek yogurt takes this banana bread from a snack to a satisfying breakfast. Add a drizzle of sugar-free honey or a sprinkle of cinnamon for extra flavor.

Sugar-Free Chocolate Sauce: Banana and chocolate are always a good idea. A drizzle of homemade keto chocolate sauce takes this bread to the next level, making it feel extra indulgent without the sugar overload.

Nut Butter: Almond butter, peanut butter, or even cashew butter—all are excellent choices. Spread it on a warm slice for an ultra-satisfying bite with a boost of healthy fats.

Here are two great kitchen tools that will make preparing this banana bread even easier:

• Non-Stick Loaf Pan – A high-quality, non-stick loaf pan ensures your banana bread bakes evenly and releases easily.
• Silicone Spatula Set – Perfect for mixing the batter without overworking it and for smoothing the top before baking.

These tools help achieve the best texture and make the baking process smoother!

FAQ

Can I freeze banana bread? Absolutely! Slice it first, then store the pieces in an airtight container or freezer bag. When you’re ready to eat, just pop a slice in the microwave for 20–30 seconds or let it thaw at room temperature.

What can I use instead of almond flour? Sunflower seed flour is a great nut-free alternative, but keep in mind it can turn slightly green due to a reaction with baking soda (totally safe, just a little surprising). You can also try a mix of flaxseed meal and coconut flour, but the texture will change slightly.

Do I have to use psyllium husk? Not at all! Psyllium adds moisture and a little extra softness, but if you don’t have it, your banana bread will still turn out delicious.

Can I make muffins instead of a loaf? Yes! Just divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 20–25 minutes. Check with a toothpick—when it comes out clean, they’re ready.

Can I make this banana bread completely sugar-free? The only sugar in this recipe comes from the bananas. If you need an ultra-low-carb version, try replacing one banana with ¼ cup unsweetened applesauce and using a little extra sweetener. It won’t have the same deep banana flavor, but it’ll still be soft and tasty.

Banana bread is a classic, but this version keeps it low-carb, sugar-free, and effortlessly simple. Prepping the dry mix in advance means you can have a warm, homemade loaf ready whenever the craving strikes—no fuss, just delicious results. The texture is soft, the flavor is rich, and it’s naturally sweet without the guilt.

Give it a try and see for yourself! When you do, share your creation and tag @BoldBitesHub on social media. I’d love to see your banana bread and hear how you customized it!