Description
This Keto Banana Bread is a delicious low-carb treat that is perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or GF baking mix)
- ¾ cup vanilla flavored protein powder (any variety)
- ½ cup keto sweetener (erythritol)
- ½ cup melted unsalted butter (slightly cooled or coconut oil)
- 2 large eggs
- 2 very ripe bananas (brown to black)
- ¼ cup milk (any variety)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsweetened shredded coconut
- ¾ cup chocolate chips (keto chips)
Instructions
- Preheat the oven to 350°F. Set out a standard 5×9-inch bread pan. Grease the bottom and sides of the pan well and set aside.
- Set out a large stand mixer, or a mixing bowl and hand mixer. Combine the keto sweetener, melted butter, and eggs in the mixer. Beat until well combined. Then peel the bananas and add the overly ripe fruit to the mixture. Beat again until mostly smooth.
- Scrape the bowl with a rubber spatula, then turn the mixer on low. Beat in the milk, baking powder, and salt. Then slowly add in the flour and protein powder, a little at a time. Once the mixture is smooth, scrape the bowl with a rubber spatula. Then turn on low, once again, and mix in the shredded coconut, and ½ cup of chocolate chips. Reserve 2-4 tablespoons of chocolate chips to sprinkle over the top of the bread.
- Scoop the banana bread batter into the prepared pan, smoothing it into an even layer if needed. Sprinkle the remaining chocolate chips over the top.
- Bake in the center of the oven for 40 minutes. Then cover the top loosely with a piece of foil and continue to bake for another 15 to 20 minutes. The foil protects the top from turning too dark.
- The banana bread is done when a toothpick inserted deep into the center of the bread comes out clean. Carefully run a knife around the edges of the pan to loosen the sides. Then allow the banana bread to cool in the pan for another 10 to 15 minutes before flipping it out onto a cooling rack.
- You can serve banana bread right away, but it cuts better when it is allowed to cool all the way to room temperature.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix.
- Make sure the bananas are very ripe as they provide natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg