A delicious keto banana bread that uses a real banana in a moderate amount to keep carbs low. Each slice only has about 1.5 grams of net carbs for 12 thin slices. Or 1.7 g of carbs for 10 slices.
Bananas are usually something that many keto kids shy away from, but I felt to make true banana bread it needed a real banana. A medium banana has between 20 and 30g of carbs, so I peeled one and measured out 100g of it on the gram scale and that pretty much used most of it.
The added carbs are definitely worth it when it comes to taste. But for those at a higher ratio I would recommend using banana extract in place of the real fruit. You could also spread butter or cream cheese on the bread to add extra fat.
In order for the inside of the bread to become fully cooked I turned down the oven temperature and baked a little longer. So not a quick recipe to bake, but your house will smell divine the whole time.
| Prep Time | 10 minutes |
| Cook Time | 1 hour 15 minutes |
| Servings |
slices
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- 75 g Almond Flour
- 40 g Coconut Flour
- 40 g Truvia
- 1 g Xanthan Gum
- 1.5 g salt
- 1 g Baking Powder
- 100 g Banana
- 50 g Coconut Oil melt in the microwave
- 300 g Eggs about 6 eggs
- 115 g Butter, European about 1 stick, melted in the microwave
- 4 g Vanilla Extract
Ingredients
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|
- Preheat oven to 325° degrees.
- Measure all dry ingredients on gram scale. In a medium bowl mix together Almond flour, Coconut flour, Truvia, Xanthan Gum, Salt, and Baking Powder.
- In a medium bowl add mashed Banana, Coconut Oil, Eggs, Butter and Vanilla Extract. Mix together with a hand mixer.
- Mix all ingredients together until well combined.
- Grease a 9x5 loaf pan with butter and coconut flour. Pour in batter.
- Bake at 325° degrees for an hour and 15 minutes or until top is browned.
Banana Extract can be used in place of all or some of the banana to reduce carbs.
Serve with Keto Hot Chocolate.
