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LCHF (Lower carb banana bread) - gluten free dairy free



12 portion(s)

  • 100 g xylitol
  • 220 g Almonds raw
  • 3 --- eggs
  • 2 --- ripe bananas
  • 40 g coconut oil
  • 1 level tablespoon Baking Power
  • 40 g water
  • 6
    55h 5min
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. 1. Preheat the oven to 160 degrees fan forced

    2. Line a loaf pan

    3. Weigh the xylitol into the bowl and mill 10 seconds, speed 9.

    4. Add the almonds to the bowl and blitz meal 10 seconds, speed 7

    5. Add baking powder, salt, chopped banana, eggs, coconut oil and water, mix 1 minute speed 4.

    6. Pour the batter into the loaf pan and smooth the top. Bake for 45-55 minutes, or until an inserted toothpick comes out clean.

    7. Cool for 10-15 minutes fore removing from the pan. Let it cool completely before slicing.


Takes the 55 minutes in my oven, I test by pressing in the middle and having it "bounce back" rather than sink!

Don't cut prior to cooling as it needs to settle or it will crumble, I love to warm up a slice and have with butter. 

Recipe adapted from verywell.com


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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