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Shhhhhhh! Listen. Can you hear that? It’s the keto police getting ready to yell at me for using a "gasp" real banana in this recipe. But sometimes you need the real deal, not an essence or an artificial flavouring.
By using a very ripe banana, and I mean super over-ripe, you get a much more intense banana flavour. And in fact, using one small banana over 12 serves of this bread only adds a tiny 1.7 grams of net carbs to each serve!
So, if you are hardcore strict keto and don’t want to eat the banana, maybe this isn’t the recipe for you. But if you want a rich banana flavoured soft and fluffy loaf that is ever so softly scented with spices and has luscious little pockets of melty chocolate chips, then I’m your girl. Enjoy!
Recipe Tips
We're using Erythritol but you can use other options such as Swerve or Allulose. If you're using Allulose, remember to cover the bread with a piece of aluminium foil as it will brown faster.
Instead of a classic banana bread pan, you can use bundt cake pan or other pans. The shape and depth may affect the baking time so keep that in mind.
For a more distinctive banana flavor you can use sugar-free banana extract, or you can add one more banana and skip the chocolate chips to keep the carbs per slice low.
Hands-on Overall
Serving size 1 slice
Nutritional values (per serving, 1 slice)
Net carbs4.4 grams
Protein6.3 grams
Fat16.4 grams
Calories196 kcal
Calories from carbs 9%, protein 13%, fat 78%
Total carbs10.1 gramsFiber5.7 gramsSugars2.3 gramsSaturated fat4.9 gramsSodium198 mg(9% RDA)Magnesium49 mg(12% RDA)Potassium165 mg(8% EMR)
Ingredients (makes 12 servings)
Instructions
- Preheat your oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
- Grease and line a 22 x 12 cm or 9 x 5" loaf tin. Place all of the dry ingredients into a large mixing bowl.
- Cut a single slice carefully from the middle part of the banana and then mash the remainder in a second bowl. (You can skip this step of slicing the banana and simply mash the whole banana.)
- Add the eggs and melted butter (or ghee or olive oil) to the banana and mix well. Gradually add the dry ingredients into the wet ingredients and mix until combined.
- Pour the batter into your loaf tin lined with parchment paper. Add the reserved banana slice.
- Bake for 50 to 60 minutes or until a skewer comes out clean. If the top of the cake starts to brown too much, cover it with foil.
- Store, in a covered container, in the pantry for up to 5 days. Can be sliced and frozen fr up to 3 months.
Ingredient nutritional breakdown (per serving, 1 slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Banana, fresh |
| 1.7 g | 0.1 g | 0 g | 7 kcal |
| Dark chocolate chips, sugar-free |
| 0.5 g | 0.5 g | 2.1 g | 29 kcal |
| Total per serving, 1 slice |
| 4.4 g | 6.3 g | 16.4 g | 196 kcal |
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