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prep time
15 min
cook time
55 min
ready time
1 h 10 min
Keto Banana Bread with Chocolate Chips
Make this your go-to recipe for Keto banana bread! Our Keto bread recipe is super easy to make. In fact, you can make this Keto bread in one bowl. A mixture of almond flour, psyllium husk powder, some fresh banana accentuated with banana extract is the perfect combination! Our Keto bread is then studded with low carb chocolate chips for added crunch and flavor. The bread slices easily, so it is great for meal prepping and portion control. Need to add more fat? Spread the Keto banana bread with almond butter, peanut butter, or grass-fed butter.
Why is the psyllium husk powder used?
The psyllium husk powder helps the structure of the Keto banana bread. The structure from the psyllium husk also helps the bread rise, giving it a nice height compared to most low carb bread, which tends to be dense.
Can I substitute the olive oil?
Yes, feel free to substitute the olive oil with any other healthy fat like coconut oil or avocado oil.
Can I substitute the chocolate chips?
Yes, feel free to use other low carb baking chips like dark chocolate, butterscotch, or white chocolate chips!
How long does this bread last?
This bread has a very high moisture content. Please enjoy the bread within two days if stored at room temperature. If you do not consume it within that time frame, freeze the slices of bread for up to three months. Microwave the slices to reheat them.
Serving suggestions
To make the ultimate pairing, pair this Keto banana bread recipe with our other Keto recipes like our Keto Hazelnut Spread:
https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:b8475ffb-f6bf-cf93-5915-46d397b67a69
Net Carbs
2.6 g
Fiber
4.8 g
Total Carbs
22.7 g
Protein
5 g
Fats
10.7 g
147 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Baking powder
2 tsp
Coarse Kosher Salt
0.25 tsp
Psyllium Husk Powder
3 tbsp
Monk Fruit Erythritol Blend
0.75 cup
Raw egg
5 large
Banana
1.75 oz
Banana Extract
2 tsp
Extra virgin olive oil
1.5 tbsp
Chocolate chips, sugar free
0.5 cup, whole pieces - regular
Recipe Steps
steps 4
1 h 10 min
Step 1
Preheat the oven to 350 F. Spray a standard loaf pan with nonstick cooking spray. Feel free to cut a piece of parchment to the inside of the loaf pan to use as a lift to remove the loaf post bake. Next, combine the dry ingredients using a whisk.Step 2
Add the eggs, mashed banana, extract, and olive oil to the mix. Mix well using the whisk. Make sure all the dry ingredients are incorporated, but you will see small pieces of banana. Fold in 1/2 of the chocolate chips with a spatula.Step 3
Pour the batter into the prepared loaf pan. Top with the remaining chocolate chips. Bake for 50-55 minutes or until the bread is golden brown, puffed, and no longer jiggly. Gluten-free bread like these takes longer to cook, so err on the side of more time if unsure.Step 4
Allow the loaf to cool sufficiently before removing it from the pan and slicing. Slice the bread into 12 slices. This type of bread has a high moisture content so be sure to consume it within 2-3 days if left at room temperature. If not, store it in the fridge for up to one week. It can also be stored in the freezer for up to three months.
Comments
FishinNerd 2 years ago
Help all my chocolate chips sank to the bottom
ExcellentCauliflower960321 5 days ago
Do mini chocolate chips or else wait 10 mins in the oven to out the chips in
Tealblazer 2 years ago
Great cake like texture!
AwesomeMacadamia407478 2 years ago
Delicious