Low Carb Banana Bread

This Low Carb Banana Bread with chocolate chips lets you enjoy a delicious treat without all of the sugar and carbs that come with traditional banana bread.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 178kcal

Author Tonia Larson

Equipment

Ingredients

¾ cup almond flour
¼ cup coconut flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon xantham gum
¼ cup creamy peanut butter
2 tablespoon butter softened
¼ cup swerve granular white sweetener
¼ cup swerve brown sweetener
3 eggs
¾ cups mashed ripe bananas
¼ cup half-n-half
1 teaspoon vanilla extract
1 cup sugar-free chocolate chips

Instructions

Mix together dry ingredients: almond flour, coconut flour, baking soda, baking powder, salt, and xantham gum. Set aside.
Cream peanut butter, shortening, white and brown sugar-free sweeteners.
Add eggs, mashed bananas, half-n-half, and vanilla extract. Mix well.
Stir in dry ingredients.
Mix in the sugar-free chocolate chips.
Pour into a parchment-lined and greased 9x5 loaf pan. Bake at 350˚F for 45-55 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for at least 15 minutes before lifting it out with the parchment paper to cool completely.

Video

Notes

• To make muffins, put the batter into lined muffin cups and reduce the baking time to about 20-25 minutes. Muffins will be done when a toothpick comes out clean.

• Storage

Banana bread will keep for 3-4 days at room temperature. You can extend its shelf life by placing a paper towel in the bottom of an airtight container, placing the banana bread inside, and covering it with another piece of paper towel before affixing the lid.

Nutrition