Keto Banana Bread FOUR Ways!
Hey Ya’ll! How are you all doing? I feel like I haven’t asked you all that in a while! I know the current global situation has been difficult for many of us. Not being able to connect with people the way that we could before. So I just want to make sure ya’ll are good!…
Hey Ya’ll! How are you all doing? I feel like I haven’t asked you all that in a while! I know the current global situation has been difficult for many of us. Not being able to connect with people the way that we could before. So I just want to make sure ya’ll are good! Now to get into something that has brought most of us together: Banana Bread. If you’re on any social media, you can see that people have been making banana bread almost as much as sourdough starter, but with much more success. One thing I haven’t seen as much of is a low-carb, keto friendly banana bread. I am sure it exists and it’s out there, but I haven’t come across many that had an interior crumb similar to a traditional banana bread, which is what I wanted. If you follow my instagram, you know I am a banana bread enthusiast. I love it and make it often. From peanut butter to vanilla-chai, this is my go to with overripe bananas.
Now that I am following my keto ways again, I have to consider low carb options, which aren’t always as satisfying. Whether it be a flavor or a texture thing, sometimes, you just want wheat flour and sugar. But with this recipe, you will not miss the old thing! It has the right amount of moisture without being too wet or too dry. And it is not a weird texture the way you get with some low-carb baking. Also, the sweetness of this bread relies primarily on the bananas and is just supported by the sweeteners in this recipe. That’s important because you don’t get a banana bread that’s too sweet, nor does it have an aftertaste of sweeteners. To achieve this, I let the bananas get fairly ripe. A moment of honesty here: I don’t exactly eat any bananas once they get a brown spot on them. I know I know!! People say it’s a terrible habit I have, but it’s actually perfect because it leads to a stockpile of smoothie ingredients and banana bread on deck always.
The other great selling point here is it’s so customizable. You can add in up to a 1/2 cup of mix ins and the possibilities are endless. I have 4 different variations included here and you can come up with your own combos and let me know what you come up with in the comments. If you want plain banana bread, head over to the recipe, but if you want some variations, take a peek below:
- Peanut butter & Chocolate: The classic combo for us Reese’s lovers! Here, just add up to 1/4 cup of peanut butter and up to 2tbsp of cocoa powder. Because of the cocoa powder, you may have to reduce the bake time by 5 mins or so to ensure it’s not too dry!
- Blueberry Banana: For this one, add up to 1/2 cup of chunky bananas and/or blueberries and mix into the batter. Because of the wetness of the fruit, I suggest baking for an additional 5-10 mins or until it reaches an internal 210 degrees and is not wet when you poke it with a toothpick.
- Chocolate Chunk: This turned out to be my surprise favorite! For this version, I would add in an extra 1/4 tsp of vanilla and 1/4 tsp of cinnamon, along with up to 1/2 cup of sugar free chocolate chips. To make it extra special, use a variety of chocolate from white to dark and enjoy the flavors!
- Banana Nut: This is the good old classic! Just add up to 1/2 cup of nuts to your batter. I am a fan of pecans, but I know many people love walnuts. The key here is to toast them before adding for a deeper flavor in the nuts!
Ok ya’ll, enjoy this one for a weekly snack or a brunch classic. I also like to take my banana nut bread and make it into french toast…yeah…really!
Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!
Keto Banana Bread FOUR Ways
Ingredients:
- 2 Bananas
- 1/2 tsp Baking Powder
- 1/2 tsp vanilla
- 2 tsp Granulated Sugar Substitute (I use Monkfruit)
- 1 1/2 tsp Brown Sugar Substitute (I use Swerve Brown)
- 2 eggs
- 1/4 cup melted coconut oil or butter or canola oil
- 2 cups Almond Flour, sifted
- 1 1/2 tsp Coconut Flour, sifted
- Up to 1/2 cup mix ins (optional)
Instructions:
- Preheat oven to 350 degrees and rack in the center of the oven. Spray a loaf pan, cupcake pan or individual bundt pan with non-stick spray and set aside.
- In a mixing bowl, mash the bananas with baking powder and sweeteners until you form a smooth mixture.
- Add in eggs, one at a time until fully incorporated and mix in the oil.
- Next, add in the flours, all at once and fold together until you get a smooth, homogenous mixture.
- After the smooth mixture is achieved, add in your mix ins. If using peanut butter (See Notes for Variations), be sure to mix until the peanut butter is fully incorporated.
- Place in oven and bake according to pan size or until 210 degrees is reached See NOTES FOR BAKING TIMES
- Allow to cook fully before cutting. Serve as is, or with a spread on top!
- Enjoy!
notes:
Calories
175.2Fat (grams)
14.8Fiber (grams)
2.6Net carbs
8.8
