I make this bread sugar free by using alternative sweeteners, but you can use regular sugars if you prefer (all details noted in recipe). This banana bread is so tender and delicious, you'll forget it is made without flour or sugar! Caramelizing the bananas, adds a beautiful depth to the flavor of this bread.
Ingredients:
Banana Mixture:
1/3 C. coconut oil
3 ripe bananas
1/3 C. Brown Swerve (or brown sugar)
1/3 C. Keto Granulated Sweetener, I used Lakanto Classic (or granulated sugar)
8 drops liquid stevia (omit if using sugar)
Dry:
1 3/4 c. Almond Flour
1/4 C. Coconut Flour
1/3 C. Unflavored (or vanilla) protein powder (whey or egg white) *I used egg white
1/4 C. Oat Fiber (not oat flour)
1/4 -1/3 C. unsweetened, shredded coconut
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. xantham gum
Wet:
3 large eggs
1/2 c. melted butter (unsalted)
1 tsp. Vanilla extract
8 drops liquid stevia (omit if using sugar)
1/4-1/2 C. unsweetened nut milk of choice
Stir ins:
1/3 c. chopped walnuts or pecans
1/4 c. Lily's chocolate chips (or your preferred type) *Optional
Method:
Preheat oven to 350. Coat a loaf pan with butter, line with parchment and rub that with butter as well, set aside.
Make banana mixture: In a skillet or cast iron pan, heat coconut oil add in sweeteners and bananas, mash well. Allow to come to a simmer and simmer for 5 minutes. Remove from heat and cool somewhat.
In a large bowl, combine all the dry ingredients, working through the almond flour first with your fingers to break up any clumps, whisk to combine well. To the dry ingredients, add in the eggs, melted butter, vanilla and stevia (if using). Add in the banana mixture and stir to combine well, mixture will be rather thick. Add just enough nut milk to make a nice thick batter. Stir in nuts of choice and (if desired) chocolate chips. NOTE: If the bananas are still warm, the chocolate chips may melt into the batter, which is really quite delightful!
Spread batter into prepared loaf pan. Bake at 350 for 70-75 minutes, or until tests done with a skewer or sharp knife. NOTE: After30-40 minutes tent the bread with foil, as it will darken quite a bit on top (but no worries, it will not taste burnt!). Test for done at 60 minutes and then check every 5 minutes until done. It will continue to cook a tiny bit as it cools.
Cool almost completely before slicing! SO good warm. ;)