I have been craving Banana Bread like crazy lately. After multiple failed attempts I’ve finally made one I like, and hopefully you will too. (Please read the notes and tips below the recipe.)
Preparation time: 15 minutes
Cook Time: 45 minutes
Total time: 1 hour
• 1 Cup Blanched Almond Flour
• 1/4 Cup Coconut Flour
• 1/4 Lakanto Classic Granular Sweetener
• 1 tsp. Baking Powder (Aluminum Free)
• 1/2 tsp. Salt
• 2 Tbl. Inulin*
• 1/4 Cup Butter, Salted (Melted)
• 1/2 Cup Overripe Mashed Banana
• 2 Tbl. Unsweetened Almond Milk
• 2 Large Eggs
• 1 tsp. Pure Vanilla Extract
1.) Preheat oven to 350•. Line an 8 x 4 inch loaf pan with parchment paper.
2.) Place all dry ingredients in a large bowl, and stir to mix together.
3.) Melt 1/4 cup Butter over low heat.
4.) In medium sized bowl mash Banana, add Almond Milk, Vanilla and Eggs to bowl. Stir until combined. Add to dry ingredients mix well, and add melted butter and stir to combine.
5.) Pour into parchment lined loaf pan and completely smooth and make batter even. Bake for 40-45 minutes. Test with a skewer that comes out clean.
6.)Leave it in the loaf pan and place on a drying rack for 10 minutes then lift out parchment paper and place on drying rack. Let it completely cool before slicing.
💙 To make Banana Muffins line 9 Muffin Cups with paper liners and bake at 350• for 17 minutes. Check with skewer that comes out clean.
💙I made this again using a different brand of coconut flour and the loaf darkened a lot more than the original brand Simple Truth Coconut Flour. Please check at the 40 minute mark to make sure it doesn’t get too brown.
💙 In my humble opinion this tastes like legit Banana Bread. Now I’ve been Keto for almost 3 years, and I don’t cheat or eat sugar, so to me this was sweet enough. I feel that it had enough banana flavor. My husband on the other hand said it was good, but he wanted more banana flavor. It doesn’t rise as high as real banana bread. The texture is good, the Inulin makes it fluffy.
💙 It lasts 3 days. I put it on a plate covered with cling film. I think it would freeze well.
💙 Mash your Banana in the bowl and measure out 1/2 cup then put back into the bowl. Roughly 1 large banana, or 1 medium + an 1/4 of an additional banana should measure to 1/2 cup.
💙 *Inulin what is it? It is a prebiotic fiber made from Chicory Root or Jerusalem Artichoke. I personally prefer the Jerusalem Artichoke one. You can find it in health food stores, and on Amazon. I have been using Anthony’s Inulin and have been pleased with the results. Do you need it? I’m gonna say Yes as it adds a fluffiness that you won’t find without it. My donut recipe has some good information about Inulin. I will do a post about the health benefits of Inulin. https://reedlovesketo.com/chocolate-covered-vanilla-cake-donuts/
💙 Make sure you use Blanched Almond Flour. I buy a big bag of Anthony’s once a month. Kirkland Brand is also good.
💙 Nutritional Info I ran it through Keto Diet App. I try to use the exact brands that I use in the recipe, and when not available I find the closest ones to what I’ve used. So if you change things you may get different macros. I cut the Banana Bread into 12 slices that were about 3/4 of inch. I got 3.3 net carbs per slice. 123 Calories/3.3 Net Carbs/3.5 grams of protein and 10 grams of Fat.
💙 To make ⬆️ I sprinkled a little chopped macadamia nuts and coconut flakes. Just a little bit of both then baked for 17 minutes at 350•. Once out of the oven I dropped a few Bake Believe Sugar Free White Chocolate Chips and a few Lily’s Chocolate Chips on top.