I don’t say this lightly but... this is the BEST BANANA BREAD RECIPE EVER! To quote a friend, “That was the most delicious thing I’ve eaten in while”! Not only super delicious, but it’s a Keto-friendly, low carb banana bread that everyone will enjoy! It’s decadent and rich with chocolatey chunks and buttery, slightly crunchy nuts.
Servings: 12 | Prep time: 10 minutes | Total time: 60 minutes
Ingredients:
- 1 bag of Good Dee's Yellow Snack Cake Mix
- 1 banana (sliced into small pieces)
- ⅓ cup butter (melted)
- 4 eggs
- 30g Coco Polo Sugar Free Chocolate Chips
- 25g Pili Nuts (Coconut Oil & Himalayan Salt or Unsalted)
- ½ tbsp Burlap & Barrel Royal Cinnamon
- 1 tsp Sweet Monk Liquid Monk Fruit Sugar Alternative
Directions:
- Preheat oven to 350 degrees
- Add all ingredients together (except chocolate chips and Pili Nuts)
- Use a masher or fork to blend ingredients until mixture is smooth
- Add in chocolate chips and Pili Nuts, then fold into mixture
- Pour into a greased bread pan
- Add on additional chocolate chips and nuts if preferred
- Place in the oven for 35-40 minutes or until a knife comes out clean (cooking times may vary)
- Let set/cool for 10 minutes before removing from the bread pan
Macros:
Servings: 12 | Calories: 203 | Net Carb: 4g | Total Fat: 17g | Total Carb: 13g | Fiber: 8g | Sugar Alcohols: 1g | Protein: 4g
Nutritional and macronutrient information may vary slightly depending on brands/ingredients used.
Tips:
- Store in a sealed container in the fridge for up to one week or freeze some for a later date
- You can substitute Lee’s ghee for coconut oil (same amount) if desired