Low Carb Chocolate Chip Banana Bread
Indulge guilt-free with this Low Carb Chocolate Chip Banana Bread, a deliciously moist and flavorful twist on a classic favorite. Packed with the natural sweetness of ripe bananas and a hint of cinnamon, this recipe swaps traditional flour for nutrient-rich almond and coconut flours, making it gluten-free and perfect for those following a low-carb lifestyle. Erythritol adds just the right amount of sweetness, while sugar-free chocolate chips provide a decadent burst of flavor in every bite. This easy-to-make bread is prepared in under 15 minutes and baked to golden perfection, making it an ideal treat for breakfast, dessert, or snacking. With its tender texture and irresistible taste, this wholesome banana bread is sure to become a go-to for anyone seeking a healthier take on a classic recipe.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Erythritol or low-carb sweetener
- 2 large Ripe bananas
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter, melted
- 0.5 cup Sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth. Add in the erythritol and eggs, and mix until well combined.
Stir in the vanilla extract and melted butter to the banana mixture, mixing thoroughly.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the sugar-free chocolate chips, distributing them evenly in the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake for about 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once done, remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 42.1 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 464 mg | 36% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1417 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
