Ingredients:
- 1/2 cup mashed ripe banana (about 1/4 of a medium banana)
- 2 cups almond flour
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional, for extra flavor)
- 3 large eggs
- 1/4 cup unsweetened almond milk (or other low-carb milk)
- 1/4 cup melted butter (or coconut oil)
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional, for added crunch)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a loaf pan (8×4 or 9×5 inches) or line it with parchment paper.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together the almond flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
3. Prepare the Wet Ingredients:
- In a separate bowl, whisk together the eggs, mashed banana, almond milk, melted butter, and vanilla extract until fully combined.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients and mix until well combined. The batter should be thick but smooth.
5. Add the Nuts (Optional):
- Gently fold in the chopped walnuts or pecans if you’re using them.
6. Pour and Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Cool and Serve:
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Tips:
- Banana Flavor: Although you only use a small amount of banana for flavor, you can increase the amount slightly for a stronger banana taste if you’d like. Just be mindful that more banana will increase the carb count.
- Sweetener: Adjust the amount of erythritol or other keto sweeteners to suit your taste. You can also use monk fruit sweetener or stevia for a different flavor.
- Add-ins: You can add chocolate chips (sugar-free, of course), or a sprinkle of flax seeds or chia seeds for added texture.
Storage:
- Room Temperature: Store leftover Keto Banana Nut Bread in an airtight container at room temperature for 2-3 days.
- Refrigeration: For longer storage, refrigerate for up to a week.
- Freezing: This bread freezes well! Wrap slices individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw as needed.
Serving Suggestions:
- Keto Banana Nut Bread is perfect for breakfast or as a snack. You can serve it with a dollop of unsweetened whipped cream, a smear of almond butter, or even a few slices of cheese for added flavor and texture.
- Enjoy it with a cup of hot coffee or tea for a cozy treat.
This Keto Banana Nut Bread is moist, flavorful, and perfect for anyone craving a low-carb baked good with the comforting taste of banana. Enjoy!
