Are you ready to indulge in a decadent treat that won’t derail your keto lifestyle? Look no further than this mouthwatering Chocolate Chip Keto Banana Bread! Bursting with the natural sweetness of ripe bananas and the rich flavor of sugar-free chocolate chips, this recipe is the perfect guilt-free delight for breakfast or a satisfying snack. With just a few simple ingredients and a little bit of love, you can create a loaf that’s not only delicious but also aligns perfectly with your dietary goals. Trust us, once you try a slice, you’ll be hooked! Keep reading to discover how to whip up this keto-friendly masterpiece in no time!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Keto
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 3 eggs
- 1 tsp baking soda
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or potato masher until smooth. Ensure there are no large lumps for an even texture.
- Add the 3 eggs to the mashed bananas and whisk together until fully combined. This will add moisture and richness to the bread.
- In another bowl, combine the dry ingredients: 1/2 cup almond flour, 1/4 cup coconut flour, 1/2 cup erythritol, and 1 tsp baking soda. Mix well to ensure that the baking soda is evenly distributed throughout the flours.
- Gradually add the dry mixture to the wet banana and egg mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
- Fold in the 1/2 cup of sugar-free chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the banana bread and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Choose the Right Bananas: For the best flavor and sweetness, use overripe bananas with plenty of brown spots. This will ensure your banana bread is moist and flavorful.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture, so a gentle fold is key.
- Check for Doneness: Ovens can vary, so start checking your banana bread a few minutes before the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs for the perfect bake.
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy and helps maintain its structure.
- Store Wisely: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate it for longer shelf life. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 76kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
