Low-Carb Chocolate Chip Banana Bread

Step 1Preheat your oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

Step 2Grease and line a 22 x 12 cm or 9 x 5" loaf tin. Place all of the dry ingredients into a large mixing bowl.

Step 3Cut 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.)

Step 4Add 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.

Step 5Pour the batter into your loaf tin lined with parchment paper. Add the reserved banana slice.

Step 6Bake 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.

Step 7Store, in a covered container, in the pantry for up to 5 days. Can be sliced and frozen fr up to 3 months.