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Keto Banana Bread Recipe With Coconut Flour

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Keto Banana Bread The best low carb banana bread recipe
Keto Banana Bread The best low carb banana bread recipe from www.lowcarbcupboard.com

Description

This keto banana bread recipe is perfect for those who are on a low-carb diet or just looking for a healthier alternative to traditional banana bread. The recipe uses coconut flour, which is low in carbs and high in fiber. The addition of bananas gives the bread a natural sweetness and flavor, without adding too many carbs. This recipe is easy to make and can be enjoyed for breakfast, as a snack, or even as dessert with a dollop of whipped cream.

Prep Time

Preparation time for this keto banana bread recipe is approximately 10-15 minutes.

Cook Time

Cook time for this keto banana bread recipe is approximately 45-50 minutes.

Ingredients

  • 4 ripe bananas
  • 4 eggs
  • 1/2 cup coconut flour
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Equipment

  • Large mixing bowl
  • Loaf pan
  • Whisk

Method

  1. Preheat oven to 350°F (175°C). Grease a loaf pan with coconut oil.
  2. In a large mixing bowl, mash the bananas until they are smooth.
  3. Add the eggs, coconut flour, melted coconut oil, vanilla extract, baking soda, cinnamon, and salt to the bowl. Whisk until all of the ingredients are well combined.
  4. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  5. Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. Remove the bread from the oven and let it cool in the pan for 10 minutes.
  7. Remove the bread from the pan and let it cool completely on a wire rack.
  8. Slice and serve.

Notes

  • This keto banana bread recipe is best served warm or at room temperature.
  • You can store the bread in an airtight container in the refrigerator for up to 5 days.
  • If you prefer a sweeter bread, you can add a tablespoon or two of your favorite low-carb sweetener to the batter.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 142
  • Net carbs: 4g
  • Fat: 9g
  • Protein: 4g

Recipes FAQ

Can I use almond flour instead of coconut flour?

Yes, you can use almond flour instead of coconut flour in this recipe. However, you will need to adjust the amount of flour, as almond flour is not as absorbent as coconut flour. Start with 1 cup of almond flour and add more as needed to achieve the desired consistency.

Can I freeze this bread?

Yes, you can freeze this bread. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.

Recipe Tips

  • Make sure your bananas are ripe, as they will be easier to mash and will add more sweetness to the bread.
  • If you don't have a loaf pan, you can use a muffin tin instead. Adjust the baking time accordingly.
  • You can add chopped nuts, chocolate chips, or shredded coconut to the batter for extra flavor and texture.

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