Description
This Keto Banana Bread recipe is a low-carb, gluten-free alternative to traditional banana bread, perfect for those following a ketogenic lifestyle. Made with almond flour, coconut flour, and chia seeds, it features a rich banana flavor enhanced by banana extract and a touch of sugar-free dark chocolate chips for an indulgent yet guilt-free treat.
Ingredients
Batter Ingredients
- 1/4 cup chia seed
- 2/3 cup water (for chia seed mixture)
- 1 3/4 cups almond flour
- 2/3 cup Swerve Sweetener
- 1/3 cup unflavoured whey protein powder
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup melted butter
- 1 1/2 tsp banana extract (imitation banana extract is fine)
- 1/2 tsp vanilla extract
- 1/2 cup water (additional to thin batter)
- 1/3 cup dark chocolate chips, sugar-free
Instructions
- Prepare pan and preheat oven: Preheat your oven to 350°F (175°C). Grease an 8x4 inch loaf pan thoroughly, or alternatively a 9x5 inch pan, though the baking time may be shorter. If your pan is not non-stick, line it with parchment paper and grease the parchment for easy removal.
- Make chia seed mixture: Grind the chia seeds in a coffee grinder or food processor until finely ground. Transfer the ground chia to a bowl and stir in 2/3 cup water. Set aside to let it gel, which will help bind the batter and add moisture.
- Mix dry ingredients: In a large mixing bowl, whisk together almond flour, Swerve sweetener, unflavored whey protein powder, coconut flour, baking powder, and salt until evenly combined.
- Combine wet ingredients and chia mixture: Add eggs, melted butter, the prepared chia seed mixture, banana extract, and vanilla extract to the dry ingredients. Stir thoroughly until the mixture is uniform.
- Adjust batter consistency: Stir in 1/2 cup water to thin the batter to a scoopable, yet thick consistency. If the batter is too thick, add additional water one tablespoon at a time until desired texture is reached.
- Add chocolate chips: Fold in the sugar-free dark chocolate chips, reserving a few to sprinkle on top for garnish.
- Fill pan and bake: Pour the batter into the prepared loaf pan, spreading evenly. Sprinkle the remaining chocolate chips on top. Bake at 350°F for 60 to 75 minutes, or until the bread is golden brown and the top feels firm to the touch.
- Cool and serve: Remove from oven and let the bread cool in the pan for 20 minutes. Then carefully run a sharp knife around the edges to loosen the bread and let it cool for an additional 20 minutes before slicing and serving.
Notes
- Using parchment paper can help prevent sticking and make clean removal easier.
- If you don’t have banana extract, imitation banana extract works just fine and provides great flavor.
- Adding water gradually helps achieve the right batter consistency without making it too runny.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- This bread stores well in an airtight container and can be refrigerated for up to a week.
- Allowing the bread to cool completely before slicing helps it set and prevents crumbling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American