For those who adore the comforting taste of banana bread but are committed to a ketogenic lifestyle, this recipe offers a delightful solution. This keto chocolate chip banana bread delivers a moist, fluffy, and delicious experience, reminiscent of traditional banana bread, but with significantly reduced sugar and carbohydrate content. The addition of walnuts introduces a pleasant crunch, while sugar-free chocolate chips provide bursts of rich, decadent flavor.
The Allure of Real Bananas
Many keto recipes avoid bananas due to their high carbohydrate content. However, this recipe embraces the authentic banana flavor by incorporating real, ripe bananas. Artificial banana flavorings often fail to capture the true essence of the fruit. Real bananas contribute not only to the flavor but also to the bread's moist and tender texture.
Balancing Flavor and Carb Count
While bananas are indeed high in carbs, this recipe cleverly uses a small amount-two small ripe bananas for the entire loaf. This ensures that each slice contains only a hint of banana, minimizing the carbohydrate impact. For those adhering to a very strict keto diet, omitting the banana might be considered, but for many, the small amount of banana is worth the authentic flavor it provides, adding a mere 1.7 grams of net carbs per serving.
Customizable Delight
This recipe is designed to be flexible, allowing for various customizations to suit individual preferences and dietary needs.
- Sweeteners: While the recipe calls for Erythritol, Swerve or Allulose can be used as a substitute.
- Banana Alternatives: For a more intense banana flavor without increasing the amount of banana, a teaspoon of sugar-free banana extract can be added.
- Pan Size: While a standard loaf pan works well, experimenting with a bundt cake pan or muffin tins can offer a unique presentation. For muffins, reduce the baking time to 20-25 minutes.
- Nut-Free Option: To make the bread nut-free, almond flour can be replaced with an equal amount of sunflower seed flour or sesame seed flour. Keep in mind that this will slightly alter the flavor and texture. Coconut flour can also be used, but the amount should be reduced to 1/4 to 1/3 cup for every cup of almond flour, and two additional eggs should be added to maintain the correct consistency.
- Chocolate Chips: For a lower-carb option, the sugar-free chocolate chips can be omitted.
Step-by-Step Recipe for Keto Chocolate Chip Banana Bread
Here's a detailed guide to creating this delectable keto-friendly banana bread:
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- 2 cups almond flour (200 g/ 7.1 oz)
- 1 tsp gluten-free baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup granulated Erythritol or Swerve (100 g/ 3.5 oz)
- 4 large eggs
- 1/4 cup melted ghee, butter, or olive oil (60 ml/ 2 fl oz)
- 1 small very ripe banana, peeled (100 g/ 3.5 oz)
- 1/2 cup sugar-free chocolate chips or finely chopped 90% dark chocolate (90 g/ 3.2 oz)
Instructions
- Preparation: Preheat your oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Grease and line a 22 x 12 cm or 9 x 5" loaf tin with parchment paper.
- Combine Dry Ingredients: Place all of the dry ingredients (almond flour, baking powder, sea salt, cinnamon, nutmeg, and Erythritol or Swerve) into a large mixing bowl.
- Prepare the Banana: Cut a single slice carefully from the middle part of the banana and then mash the remainder in a second bowl. (This step of slicing the banana can be skipped, and the whole banana can simply be mashed.)
- Combine Wet Ingredients: Add the eggs and melted butter (or ghee or olive oil) to the mashed banana and mix well.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients and mix until combined.
- Add Chocolate Chips: Fold in the sugar-free chocolate chips or chopped dark chocolate.
- Bake: Pour the batter into your loaf tin lined with parchment paper. Add the reserved banana slice (if you sliced the banana). Bake for 50 to 60 minutes or until a skewer comes out clean. If the top of the cake starts to brown too much, cover it with foil.
- Cool and Store: Store in a covered container in the pantry for up to 5 days.
Tips for Baking the Perfect Keto Banana Bread
- Use Overripe Bananas: The riper the banana, the stronger and sweeter the flavor. Look for bananas with lots of brown spots.
- Measure Almond Flour Correctly: Spoon the almond flour into your measuring cup and level it off to avoid packing it in, which can make the bread dense.
- Check for Doneness: Insert a toothpick or skewer into the center of the loaf. If it comes out clean, the bread is done.
Storing Your Keto Banana Bread
To maintain freshness, store the banana bread in an airtight container at room temperature for up to 5 days. For longer storage, slice the bread and freeze individual slices for up to 3 months.
A Healthier Twist on a Classic
This recipe offers a healthier alternative to traditional banana bread. It is naturally sweetened with ripe bananas and pure maple syrup, lower in carbs, and made with healthy fats like almond flour.
Ingredients for a Healthier Version
- Overripe bananas: make sure to use bananas that have lots of brown spots on them.
- Eggs: the eggs keep this chocolate banana bread super moist and fluffy.
- Pure maple syrup: you’ll just need a bit of maple syrup so that the bread is perfectly sweet. Date syrup would also work well.
- Vanilla extract: just a little vanilla makes a big difference in baking. If you’re out you can also use a splash of bourbon.
- Dark chocolate chips: is there anything better than bites of chocolate in every slice?
- Fancy sea salt: I love sprinkling a little fancy sea salt on top of each slice.
Instructions for a Healthier Version
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined.
- Add in the almond flour, cocoa powder, baking soda and salt. Use a wooden spoon to combine.
- Fold in the chocolate chips.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons of chocolate chips on top.
- Bake for 50 minutes-65 minutes or until the tester comes out almost clean in the middle of the bread.
- Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely.
- Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) Top with your favorite nut butter or butter and sprinkle with a little sea salt.
High-Protein Keto Banana Bread
For those looking to increase their protein intake, this recipe incorporates protein powder for a nutritious and delicious breakfast treat or anytime snack, boasting 17 grams of protein per slice.
Ingredients for High-Protein Keto Banana Bread
- Keto sweetener
- Melted butter
- Eggs
- Overly ripe bananas
- Milk
- Baking powder
- Salt
- Flour
- Protein powder
- Shredded coconut
- Sugar-free chocolate chips
Instructions for High-Protein Keto Banana Bread
- 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.
*Salt - It’s come to our attention that some protein powders contain higher sodium than others. Originally, I added 1 tsp of salt to this recipe, but have lowered it to make sure the bread isn’t overly salty with your protein powder.
Serving and Enjoying
This keto chocolate chip banana bread can be enjoyed shortly after baking, but it cuts more cleanly when allowed to cool completely. It's delicious on its own or with a smear of butter.
Read also: Keto Calorie Counting: A Detailed Guide
Freezing for Later
This banana bread freezes exceptionally well. After the baked loaf has cooled completely, wrap it tightly in plastic wrap and then in a layer of aluminum foil, or place it in an airtight container. Store in the freezer for up to 3 months.
Is Banana Bread Healthy?
Typically, no. Traditional banana bread often contains a lot of sugar and refined ingredients. However, this high-protein, keto-friendly version offers a more nutritious option. While it's still a treat to be enjoyed in moderation, it provides a good source of protein and healthy fats.
Read also: Magnesium Supplements for Keto