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Free Printable: Low Carb & Keto Food List
Get It NowMy keto banana bread recipe is hands-down one of my favorite keto recipes to share with family and friends… especially because no one ever realizes it’s low carb! I wait until after they’ve raved about it to tell them it’s actually sugar-free. Between the perfect blend of low carb flours, a high-quality natural sugar substitute, and an easy banana swap, it tastes like the real thing. Bake it with me for the best low carb banana bread you’ll ever have!
Why You Need My Keto Banana Bread Recipe
- Real banana flavor – With a secret ingredient, my keto banana bread actually tastes like it has bananas in it! Nobody will know it doesn’t. 🤫
- Moist, cake-like texture – Sometimes you need a blend of flours to get that “just right” texture, and this is one of those times. I love how moist this low carb banana bread turns out.
- Quick and easy – Just 15 minutes of prep time! Mix up the batter, pop it in the oven, and you’re set. Waiting for it to cool is the hardest part.
- Low carb & keto friendly – With just 2 grams of net carbs per slice, this bread fits perfectly into your gluten free or keto lifestyle. I love it with a bulletproof coffee or keto Starbucks drink to start the day!
Ingredients & Substitutions
Here I explain the best ingredients for my low carb banana bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
Low Carb Flours:
My keto friendly banana bread gets its perfect texture by blending Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, and this works much better than using one of them alone.
The brand of flours you use can also make a difference, because many brands of almond flour are too coarse (read: gritty texture, ugh!), and some brands of coconut flour absorb too much or not enough moisture.
Can you substitute the almond flour or coconut flour?
If you can’t have coconut flour, swap it with 3/4 to 1 cup of extra almond flour. Unfortunately I don’t have a great swap for the almond flour in this keto banana bread, but sunflower seed meal might work.
Sweetener:
The sweetener you use makes a difference! I use this Besti sweetener. Not only does Besti taste just like sugar with zero net carbs, it keeps the bread moist. Other sweeteners (including erythritol, and most brands of monk fruit and stevia) won’t do that, so the texture will be more dry with those.
My Secret Ingredient:
Have you guessed what it is yet? 🥁 It’s banana extract! Seriously, this stuff is amazing — you get all the banana flavor without the carbs. And don’t worry, I’m not talking about artificial extracts here.
I use and recommend this one, made from real bananas. Many brands in stores have an artificial taste or are less intense, so keep in mind the amount you need can vary if you use a different brand.
If you’d rather use real bananas, try my almond flour banana bread instead. It’s higher in sugar due to the bananas, but has no other sugar added.
Other Ingredients:
- Unsalted Butter – I like this grass-fed brand. For a dairy-free option, swap with coconut oil or ghee. Since my recipe calls for creaming the butter, the end result will be a little different, but it will still work.
- Eggs – You can probably substitute flax eggs, but your low carb banana bread will be more fragile with them.
- Almond Milk – Whether store-bought or homemade almond milk, just make sure it’s unsweetened. You can also use other keto milks, like coconut milk beverage or watered-down heavy cream.
- Spices & Leavening Agents – Baking powder for lift (don’t use baking soda!), cinnamon for flavor, and sea salt to balance the sweetness.
- Xanthan Gum – I use this brand. It acts like a binder, so your keto banana bread doesn’t crumble apart, and improves the texture.
- Add-Ins – I add chopped walnuts for crunch. You can also use sugar-free chocolate chips (I like this brand), blueberries, or other nuts or seeds, like pecans, almonds, or pepitas.
How To Make Keto Banana Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, mix together the flours, baking powder, cinnamon, xanthan gum, and sea salt.
- Cream the butter. In another large mixing bowl, beat the butter and Besti sweetener with an electric mixer, until fluffy. I have this hand mixer and love the multiple speeds, plus convenient storage.
- Add the other wet ingredients. Beat the eggs into the creamed butter, one at a time, until smooth and creamy. Then, mix in the almond milk and banana extract.
- Combine the wet and dry ingredients. With the mixer on medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
- Fold in your add-ins. If you’re adding walnuts or any of my add-ins below, stir some in. I recommend reserving some of them for the top!
- Transfer the batter to a lined loaf pan. I use this one and it’s the perfect size. Smooth out the top. Sprinkle extra nuts on top and gently press them in.
- Bake until golden. Then, tent the top with foil and continue baking until a toothpick comes out clean. Let your keto banana bread cool completely on a wire rack before slicing.
My Recipe Tips
- Use fresh baking powder. Low carb baked goods don’t rise as well as traditional ones, and this “batter” is pretty heavy, so this is extra important.
- Use room temperature ingredients. Your butter won’t cream properly if it’s cold, and it can solidify if your eggs or milk are cold. If you forgot to set them out, here are my tricks to bring them to room temp faster:
- Eggs – Pop them in a bowl of warm water for a few minutes.
- Milk – Heat in the microwave for 10-15 seconds. Just make sure it’s not actually hot.
- Butter – Fill a stainless steel bowl with boiling water. Let it sit for a few minutes, then empty, dry, and place upside down over your butter. It works faster if you cut the butter into pieces first.
- Round the top. Since keto banana bread doesn’t rise much, you’ve got to round it before baking if you want that classic bread shape.
- Baking time can vary. Keep an eye on it and cover once it’s golden. And don’t forget to use a toothpick to check when it’s done — it should come out clean.
- Don’t skip the cooling. I know it’s tempting to slice right away, but waiting for it to cool completely will keep it from falling apart and improves the texture.
- Want to add a glaze? Drizzle your low carb banana bread with my sugar free caramel sauce, or make a maple glaze by whisking together heavy cream, my Wholesome Yum Sugar Free Maple Syrup, and powdered Besti.
- Prefer to make muffins? My keto banana muffins are based on this keto banana bread recipe.
More Keto Quick Bread Recipes
Keto Banana Bread
My low carb keto banana bread recipe is sweet and moist, and my secret ingredient tastes like real bananas. Nobody will know it's sugar free!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Line an 8.5×4.5 in loaf pan with parchment paper, so that the paper hangs over two opposite sides.
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In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt.
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In another large bowl, use a hand mixer to beat butter and sweetener, until fluffy.
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Beat in the eggs, one at a time, then the almond milk and banana extract.
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With the mixer running at medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
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Stir in 3/4 cup chopped walnuts.
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Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with the remaining chopped walnuts and press them lightly into the surface.
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Bake for 30-40 minutes, until the top is golden. Tent the top with foil, then bake for 20-25 more minutes, until an inserted toothpick comes out clean.
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Cool completely before removing from the pan and slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, ~3/4 inch thick
- Tips: Check out my recipe tips above for the right batter texture and loaf shape, and glazes you can use on top of your keto banana bread.
- Store: It’ll keep for 1-2 days on the counter, or up to a week in the fridge. Wrap it in parchment paper (not plastic wrap), so it doesn’t get soggy.
- Reheat: If you like it warm, just microwave a slice for about 15 seconds.
- Freeze: You can freeze this bread for up to 3-6 months. I like to layer parchment paper between slices, so you can grab one at a time. Thaw in the fridge, or just microwave with a little butter.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here and Keto EBook Bundle here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Banana Bread
343 Comments
Melody Maldonado
0Question: is this bread machine friendly? I’m ignorant when it comes to baking and I wanted to use my grandmothers bread maker while I am here caring for her. Thank you 🙂
Wholesome Yum M
0Hi Melody, I don’t see why this couldn’t be made in a bread machine on the quick bread setting (no rise), but it may be more work than using a mixer or making by hand.
Helena
0I’m really this week, I used to bake a lot of cakes and pastry items for the office so finding new things to bake that I can enjoy is great.
I’ve frozen slices in the freezer so I can enjoy for it a while and not accidentally eat the entire thing in a week.
I made some small substitutions but it still tastes great. I used 108g granulated erythritol, included the xanthum gum, and switched out the banana essence for half as much orange essence. Orange and walnut is a new tea loaf pairing for me but I really like it.
Jo Murphy
0Thanks for sharing this recipe. Just a note though, I am amused you think ghee is dairy free, you know it is a form of clarified butter.
Maya | Wholesome Yum
0Hi Jo, Apologies for the confusion. I’m aware of this, but on some of my older posts this distinction is not as clear as it could be. Technically ghee is a dairy product, but many people who cannot tolerate dairy are fine with ghee because the milk solids are removed. You are welcome to use coconut oil if ghee is not suitable, and the post does state this. Hope you enjoy the recipe.
KetoMom
0I made this banana bread last night using the xanthan gum and reducing the almond flour just a tad. It was absolutely the best banana bread on the low-carb circuit I have found.
Becky Holbach
0Hi I am wondering if I could substitute in xylitol for the allulose as I already have some on hand.
Please let me know.
Thank you.
Becky Holbach
Wholesome Yum M
0Hi Becky, Increase the amount of sweetener to 3/4 cup. Xylitol may cause a cooling effect, so be aware of that when baking your bread. For best results, I recommend using allulose. Wholesome Yum Allulose is available to purchase here: Wholesome Yum Allulose.
LILI EVENHAIM
0I made it, really delicious. Could I use stevia liquid instead? I used swerve, but it doesn’t make me feel good, thank you
Wholesome Yum M
0Hi Lili, Unfortunately, liquid stevia will not work. You can use granular baking stevia in the recipe. Be sure to check out the Sweetener Conversion Calculator to see how much you would need using baking stevia.
Monica
0Maya, you’ve done it again! I love this recipe!! It was so perfect actually it tasted just like banana nut bread. Since I have a month being on Keto(clean) I always crave something sweet but this hit the spot. I did add the xanthan gum so it can be closer to the banana nut bread like in Starbucks. Absolutely perfect job!!
Rebecca James
0I love this recipe! I use it often. I put in muffin/cupcake holders so that I know I have the correct serving size. I sometimes change up the flavorings. Thank you so much for sharing. I love your recipies!
Rodrina Ortiz
0Can you make this without the nuts
Wholesome Yum M
0Hi Rodrina, Unfortunately not. The almond flour is necessary in this recipe.
Carl
0My wife absolutely LOVED this! And even I (who is not keto) have to admit it’s pretty darn close to the real thing. Switched the walnuts for a half-cup of dark chocolate chips but otherwise followed the recipe including xanthan.
Will definitely make this again, so I don’t feel bad when I make my non-keto version! His and hers banana bread! 🙂
Joey
0YUMMINESS! Although I did not have banana extract, I really wanted to make some keto version of banana bread for my husband. I subsituted sugar free Torani hazelnut syrup — it turned out fantastic. Instead of adding walnuts to the top, I substituted with chocolate covered almonds. Our family will be making this keto recipe more often. THANK YOU for sharing.
Abir
0Hi I made it yesterday it looks good but it’s not sweet enough. I don’t know should I add chocolate chips or more sugar next time?
Wholesome Yum M
0Hi Abir, It really depends on how much sweeter you want it. If it’s close to your preference, then chocolate chips should get you there. Otherwise, you can add more sweetener to suit your tastes.
Heather
0I rated this recipe before but forgot to mention that since I do not eat dairy, I substituted the butter with Nutiva butter flavored coconut oil. It turned out delicious!
Heather
0Very good substitute for the real thing. Its not as sweet as normal banana bread but perfect for me.
Alice Mensforth
0Just made this recipe. Turned it into a dozen muffins and added dark chocolate chips. I didnt use any allulose or the milk instead I added 1/2 cup of Banana Split Skinny syrup. Wow these are amazing and they are crunchy (never get anything keto crunchy). Thank you
Kamana
0Good day I’d like to make this today can I use 1 ripe banana instead of the extract?
Wholesome Yum M
0Hi Kamana, Using an actual banana will change the composition of the recipe. I don’t know if it would turn out or not. It would definitely change the carb counts on the recipe and would no longer be keto.
Donna
0This is so good! I didn’t think it could be improved upon, but I had a flashback to my favorite banana bars with a gooey cream cheese frosting…so, I baked it in an 8-inch square pan and then whipped up some cream cheese, butter, and powdered Swerve then slathered it on for a tasty dessert!
Carri
0I was really looking forward to eating this Banana bread. I made it last week. I am sorry to say it wasn’t very good. Had no real flavor and was a bit bitter. I used fresh almond flour, walnuts and baking powder too, and followed the recipe completely. It came out pretty but didn’t taste that good.
Maya | Wholesome Yum
0Hi Carri, Sorry to hear you had issues with the recipe. What banana extract did you use? That could be the culprit, as I specifically tested the recipe with this banana extract – it’s very flavorful and does not come out better. Some extracts have less flavor and/or more bitterness in certain amounts. Another common misunderstanding people have is using baking soda instead of baking powder, but it sounds like you didn’t do that – still noting it here just in case. Otherwise there aren’t any ingredients in here that could come out bitter, so maybe something was off with one of the ones you used. Hope it works out better for you next time, or you might like my keto banana muffins instead.
Brad
0This banana bread is the bee’s knees. In fact, it’s the first bread I’ve ever made after going decades without an oven, and it honestly couldn’t have turned out better. I’m truly amazed, and it even slices without crumbling. I did add the optional Xanthan gum, as I had a lot of success using that for keto tortillas. Anyway, bottom line: the bread is super yummy and super easy to whip up! Thanks Wholesome Yum!
I main Hanzo
0This is INCREDIBLE. I’m just learning my way around the kitchen. I wasn’t expecting it to go so well. The bread is moist, the texture is wonderful. The banana flavor is just right, not overwhelming. My ultra-picky fiance LOVES it. Thank you for making this recipe, and everybody who shared what they did different. I love it so much that I am taking time off of my busy day to write all of this.
I changed the recipe a bit, based off of the other comments on this page.
Specific things I did were:
Added the recommended Xanthan gum amount
Used Swerve granulated (same amount) instead of Allulose
Added 1/4 cup heavy cream to almond milk
Added 1 tbsp mayonnaise* to the egg+butter slurry (idk what to call it haha!)
(*Bread will NOT taste like mayo. I think it helped make the texture better.)
Added almost a cup of Lily’s milk chocolate baking chips
Used a full cup of walnuts
Tented the pan at 30 mins
Took it out after 50 mins and let it cool for 3 hours
So, for people out there like me who are intimidated by cooking, DO IT!!! Yes, you too can make good food in your own kitchen!
Betsy Love
0This is delicious! I used pecans instead of walnuts. Hubs didn’t think it was sweet enough, but I thought it was great! I’ll be making this again and adding a bit more sweetener. (Have to keep the menfolk happy!)
Sarah
0What recommendations would you make for a nut free alternative to this recipe? I am unable to eat nuts.
Maya | Wholesome Yum
0Hi Sarah, Sunflower seed meal might work. It will likely turn green from a reaction with the baking powder, but is safe to eat.
D Donaldson
0I read over the comments and decided to use 1 tsp of xanthan gum and 1 T of mayo to add a bit more structure and moisture. I couldn’t find my loaf pan, so I used my donut pan. I baked them on 350 for 11 to 12 minutes. Hubby loves them. I will be making again. Thank you WHOLESOMEYUM for all of you hard work in the kitchen.
Nancy Carney
0I made this bread according to the directions, except used pecans instead of walnuts, and heavy whipping cream instead of almond milk.
I used the suggested amount of Xanthan Gum.
My Baking Soda is brand new.
I used the same sized pan as the recipe.
Baked at 350 degrees for 45 minutes, and it was already done. I had just tested my oven for temperature accuracy a couple of weeks ago.
I let it set for 3 hours.
It tastes great, but it is dry.
What is recommended to add to get it moist like original banana bread?
Would adding a tablespoon of mayonnaise mess it up?
Thank you.
This is still a great bread, but I would like it more moist. Adding butter to it after heating up a slice helped.
Maya | Wholesome Yum
0This is an old comment, but just an update – this keto banana bread is a lot more moist now that I make it using Besti! It used to be a bit more dry when I first made it with erythritol, which is what this reader’s comment was based on. Nancy, I hope you get the chance to try it with Besti and see the difference!
Wholesome Yum M
0Hi Nancy, Without the actual bananas, this bread can’t really have the same texture as original banana bread. If you wanted to add more moisture, then I think a couple tablespoons of melted coconut oil (or mayo, I don’t think that would hurt anything) will help.
Nancy Carney
0Thank you.
I made another loaf and made the following changes from the original recipe.
1 teaspoon Xanthan Gum
1 tablespoon Hellmann’s Real Mayonnaise
Then baked at 350 degrees for 40 minutes. It was much moister, and tasted exactly like my regular banana bread that I used to make.
I think mainly my first loaf baked way too long. I had just tested my oven for temperature accuracy, so apparently my oven is still off from others, but I am able to fix it just fine.
I think the only changes that I would make in the future is to add more banana extract, and some additional Swerve. I used Swerve Confectioner’s Sugar Substitute. I have been waiting for my delivery of your Besti products. I have Swerve Brown, and I might try that too before I get your Besti products in the mail.
I also might try some sort of keto caramel icing or keto buttercream icing.
Thank you so much for your recipes. They are amazing.
Lindsay A
0Most things don’t go well in my life, especially following KETO baking recipes. This came out amazing!! I was worried about dryness but I followed an old baker’s trick of mixing the softened butter into the dry ingredients instead of creaming with sugar and added 1/4 heavy whipping cream in addition to the almond milk. I threw in some Lily’s chocolate chips and baked for 45 mins and it is the moistest, richest and yummiest keto dessert I’ve had thus far! And Ive had alot! Thanks so much, cant wait to try more of your recipes!
Kate
0Can I sub in a real banana for the almond milk? Anyone tried this?
Maya | Wholesome Yum
0Hi Kate, I haven’t tried that, but I don’t think so – banana would be much thicker than the milk. Also, the recipe wouldn’t be low carb if you add bananas to it.
Susan
0I made this recipe and it baked up brilliant and tasted great. You’ve even inspired me to try this recipe with other natural extracts like lemon or almond. Thank you for the great recipe.
Terry
0Oh my goodness just made this recipe and it just scrump-dilly-omous!!!!
Except I made it with pecans instead of walnuts!!
Kat S.
0This looks delish! I’d love to try it but I’m cooking for 1 and was wondering adding vanilla extract and almonds to your 90 second bread would work if I up the fat content and add the xanthum gum? Thanks.
Wholesome Yum M
0Hi Kat, This banana bread recipe will freeze well. If you are thinking it will be too much, you could easily half the recipe and freeze the slices you don’t finish.
Adriana
0This was my first time trying to bake a Keto friendly bread. Thank you so much for this recipe! It is delicious and simple to make. The outcome was exactly as shown. I will definitely keep trying out your recipes!
Elle
0I’m wondering if you have nutrition info on the low carb banana bread gluten and sugar free recipe?
Maya | Wholesome Yum
0Hi Elle, Yes, the nutrition info is on the recipe card above.
Tess
0I really like this recipe and had my last slice on day 5 and it was so good, it’s good on day 1 but just gets better.
Regina
0Can you please tell me how many servings this recipe makes? Love this recipe at first it was very crumbly but I did realize I cut it hot and it clearly says to let cool next day it was amazing! Thank you
Maya | Wholesome Yum
0Hi Regina, It makes 12 slices, each 3/4-inch thick. A serving is 1 slice like this. I’m glad you figured out the crumbling issue and that it was great the next day!
Diane
0Thanks so much for this recipe. I followed the instructions carefully & it was a success. On my second time baking I add in some peanut butter & its sooo yummmy
Michael
0Can I use all as coconut flour instead of having both Almond and coconut in the recipe?
Wholesome Yum A
0Hi Michael, I wouldn’t recommend doing that. Your banana bread would be dry.
Stephanie
0Hi, I was wondering if the coconut flour is the reason its more crumbly than regular banana bread??? Could you make it with just almond flour?
Maya | Wholesome Yum
0Hi Stephanie, The coconut flour is not the reason. It’s because there is no gluten that normally holds breads together. You can add 1/2 teaspoon xanthan gum if you want it more sturdy.
JM
0I made this recipe exactly as indicated. I make my own banana extract and the banana flavour really came out as well as smelled great when baking (contrary to some comments below).
I did find the recipe really dry, and even after cooled it didn’t hold together well. I will retry again this week with a few tweaks. I will add 2 tsp of xanthan gum or 1 tsp of glucomannan as a binder and nearly double the butter or add another type of fat to make it moister. I may also try to substitute heavy cream for almond milk.
I will post my tweaks and results.
Kimberly
0Has anyone tried adding some mayonnaise to make it more moist? I have a friend who makes her regular banana bread with it and it’s so moist and delicious. I didn’t know if it could work with this keto recipe.
Nancy Carney
0I would like to know this answer too.
Thank you for asking.
Wholesome Yum M
0Hi Nancy, I don’t think mayo would hurt this recipe, as long as it is plain, unflavored mayo.
Siqal
0Can I sub coconut flour for cassava flour?
Wholesome Yum
0Hi Siqual, I don’t cook much with cassava flour so I’m not sure if that would work. Your bread will also not be low carb if you do that.
Tina
0Thank you for posting your recipe. I bought the same banana extract and made this cake last night. I refrigerated it and had a slice today. Umfortunately it was very dry and tasteless. Not moist at all. I followed your recipe to the T. What could have caused this issue? Thanks
Maria
0I made this following the recipe to a T including the optional 1 tsp. xanthan gum powder. It was good and a pretty decent replacement for the real banana bread. I had the first taste of it after it had cool down. It was ok for me and my husband but my son mentioned something about an aftertaste. I think it’s the cooling sensation of the erythritol and the smell of the banana extract. I wrapped it in foil and parchment paper and kept in the fridge. It tasted a lot better on Day 2. It was moist and not really very crumbly. I believe my taste buds are getting used to it after going back to Keto again. I have been making the real banana bread so it was understandable if this doesn’t taste as good as the real one. However, if you factor in the benefits of a healthier version, this definitely will be my go-to banana bread recipe. This was my 2nd recipe from you, Maya. The first was the 90-second microwave bread. Thank you and more power to your channel!
Maya | Wholesome Yum
0Hi Tina, It might have been the fridge. Did you cover it tightly so that there wasn’t air around it? The fridge dries out many baked goods and breads.
Sensou
0This was a great recipe and success for me. I loved it. I’ll admit, “regular” banana bread is delicious, but this was also just as delicious. So most and tasty. I followed the recipe. I think next time I might add unsweetened chocolate chips. I’m new to keto, and this gives me hope that I don’t have to starve myself or survive on broccoli and cheese alone, ha ha. Looking for more recipes. This renewed my love of baking and cooking ❤
Cath
0Hi! Can I use stevia instead of erythritol?
Maya | Wholesome Yum
0Hi Cath, You can use a stevia blend, yes. Check the low carb sweetner conversion calculator.
Pauline
0I must have done something wrong cause mine was a little dry and I think not sweet enough but maybe I did something wrong.
Melanie
0I’m so excited to try this recipe. My hubby has been requesting banana bread! Can you make this recipe into muffins?
Maya | Wholesome Yum
0Hi Melanie, Sure, you can! The baking time would be reduced.
Mary
0I made this last night and it tastes so good. My husband really enjoyed it too. The texture was like cake and the crunch of nuts on top were perfect. Your recipe is easy to follow. Thank you
Shelley Buhler
0Can you provide the name of the banana extract you use in a comment? I am unable to link to the brand when I tap any of the places you provide a link to what you use.
Wholesome Yum
0Hi Shelley, try this link!
Nathan T Floyd
0Have you tried this with unblanched almond flour? Unblanched has a much higher fiber/carb ratio.
Wholesome Yum
0Hi Nathan, I haven’t tried it but it should work. Let me know if you do!
Nis
0These turned out so wonderful !!
Lala
03rd time I make it! My friends from work love it and keep asking for more!! It doesn’t even taste like diet stuff. I add macadamia nuts!
Bea
0This came out so good I ate most of it yummy. I am making a 2nd batch now
I wish my bread would come out this good. Thanks b