This is the very BEST banana bread I've ever eaten! Here's a loaf hot from the oven ... if you look hard, you can see the banana-walnut marbling on the side.
And is more from a fabulous cookbook (actually ... I've read some reviews which agree with me) called Keto Breads by Kelley Herring. I've shared a previous recipe from this book ... Keto Burger Buns ... because all of them that I've tried are terrific.
Oh ... and I'm also sharing this because several colleagues have requested it. I don't think that they believe that a Paleo/Keto banana bread is as good as a traditional one. IT IS!
It's very important, though, that you get the right-size pan. I ordered an 8 x 4-inch (the book calls for a 7.5 x 3.5-inch) from Amazon that suffices for all these breads. A larger pan doesn't allow the bread to rise well. Eat it up ... FOR REAL!
AuthorJill PlaceThis is the very BEST banana bread I've ever eaten! And it's Paleo/Keto to boot with coconut and almond flours and stevia-sweetened! Eat it up ... FOR REAL!
Preheat the oven to 350 degrees.
Grease a 7.5" x 3.5" loaf pan. Place a parchment sling in the greased pan, covering the bottom and extending over the edges.
In a medium bowl, whisk the coconut flour, almond flour, baking soda, and sea salt.
In a large bowl, whisk the eggs, melted coconut oil and vanilla.
Add the dry ingredients to the wet and mix well, using a hand-held mixere of a silicone spatula. Fold in bananas and nuts (if using).
Scrape the thick batter into the prepared pan and smooth the top.
Transfer to oven and bake 45 minutes until golden brown and a toothpick inserted into the center comes out clean.
Store cooled bread in an airtight container.
Ingredients
Directions
Preheat the oven to 350 degrees.
Grease a 7.5" x 3.5" loaf pan. Place a parchment sling in the greased pan, covering the bottom and extending over the edges.
In a medium bowl, whisk the coconut flour, almond flour, baking soda, and sea salt.
In a large bowl, whisk the eggs, melted coconut oil and vanilla.
Add the dry ingredients to the wet and mix well, using a hand-held mixere of a silicone spatula. Fold in bananas and nuts (if using).
Scrape the thick batter into the prepared pan and smooth the top.
Transfer to oven and bake 45 minutes until golden brown and a toothpick inserted into the center comes out clean.
Store cooled bread in an airtight container.
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