Low Carb Choc Chip Banana Bread
A deliciously healthy low carb coconut flour choc chip banana bread that’s sugar free, gluten free and grain and nut free. Really easy to make with simple ingredients.
Breakfast, cake, Cakes, Muffins and Sweets, Snacks
Diabetic Recipe, Gluten Free, Keto, LCHF, Low Carb, Paleo
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9" X 5" Loaf Pan
small to medium bananas
almond milk/coconut water,milk or coconut ceam
EVOO- extra virgin olive oil
dark chocolate choc chips
Preheat oven to 170 C/340 F fan forced
Combine the dry ingredients in a small bowl ensuring the baking powder is well dispersed.
In a large mixing bowl beat the eggs, then add the mashed banana and all other wet ingredients. Mix until well combined.
Add the dry ingredients to the wet ingredients and fold through until well combined. Fold through the choc chips.
Pour into a loaf pan lined with baking paper and gently smooth off the top.
Bake approximately 45-50 mins or until cooked on the inside.
Allow to cool for 10 minutes in pan before cooling on wire cake rack.
Store in fridge wrapped in cling wrap and sealed in a container for up to 3 days.
Add 1 teaspoon of cinnamon and 1 teaspoon of vanilla extract if desired for a spiced banana loaf.
Add a pinch of sea salt. The flavor of chocolate is enhanced when salt is added.
Freeze in individual serves for an instant snack.
Paleo Sweeteners- replace the sweetener with 2 tablespoons of either coconut flour, maple syrup or honey (or to taste).
A KETohh creation by Karen Tremaine