Low Carb Chocolate Chip Banana Bread
Banana bread is a comfort food classic, but traditional recipes are loaded with sugar and refined flour. This low carb version uses almond flour and a sugar substitute to create a banana bread that's just as moist and delicious as the original.
The chocolate chips are essential in my opinion. They add little pockets of melty chocolate that make every slice feel like a treat. This banana bread has become a staple in our house for breakfast and snacking.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or sugar substitute
- 1/2 cup melted coconut oil
- 3 large eggs
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350F (175C) and line a 9x5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, melted coconut oil, mashed bananas, and vanilla extract.
- Add the almond flour, coconut flour, erythritol, baking soda, and salt. Mix until well combined.
- Fold in the chocolate chips and walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
The bananas should be very ripe with lots of brown spots for the best sweetness and flavor. Since this is low carb, the bananas provide natural sweetness that works with the erythritol. Almond flour and coconut flour behave differently than regular flour, so don't be tempted to substitute. The bread will be dense and moist, which is exactly what you want. If the top starts browning too quickly, cover loosely with foil for the last 15 minutes of baking.
These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.