Let’s just start with it: banana bread is a comfort food. It is what you bake on a Sunday afternoon when you ignore laundry and pretend you are not working again on Monday. But if you make keto or just reduce sugar or carbohydrates, banana bread turns into a mine field. Bananas are loaded with sugar, flour from the table and most carbohydrate versions taste like sadness.

This not. The Keto chocolate -chip -banana bread is soft, moist (sorry, but it’s), a bit nutty and sweet without being strange. Oh, and it has chocolate. Because life is too short to bake boring things.

Let us break this from ingredients to back package until you stay from day to day on the third day.

The non-banana banana taste bread

You do not use actual bananas here. Instead, you will pretend this banana taste with Banana extract. It gives them the same smell and taste without sugar bomb. Look for a good one – not for the neon yellow way that smells of Laffy Taffy.

The basic ingredients

• Almond flour (not almond flour) – gives the bread structure and this slightly nutty taste

• Coconut flour – just a little to absorb additional moisture

• Egg – binds everything and holds it fluffy

• butter – because fat makes everything better

• sweetener – choose something like erythritus, allulose or monk fruit. Avoid stevia-only blends unless you like this strange aftertaste

• baking powder – Elevator

• Salt – You need it to compensate for cute

• Banana extract – gives this classic banana taste without carbohydrates

• Vanilla extract – bring everything together

• Sugar -free chocolate piece – We don’t skip chocolate

Optional:

Accurate ingredients (so do not wings it)

• 2 cups of almond flour

• 2 tablespoons of coconut flour

• 4 big eggs

• 1/2 cup of unsalted butter (melted and slightly cooled)

• 1/2 cup of granulated erythritus (or sweetener of your choice)

• 1 TL banana extract

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup of sugar -free chocolate chips

• 1/4 cup of chopped nuts (optional)

Tools you need

Instructions for chocolate chip banana bread

Step 1: Heat your oven and prepare your pan

Scream your oven at 175 ° C to 350 ° F. Grab your loaf pan and switch it off with parchment paper – it will make your life easier later. No gluing, no stress.

Step 2: Mix your wet stuff

Whisk your eggs in a medium -sized bowl as if you were mad at you. Add the melted butter (not too hot, unless you want scrambled eggs), banana extract, vanilla extract and sweetener. Stir smooth.

Step 3: Add the dry stuff

Now throw in the almond flour, coconut flour, baking powder and salt. Stir everything together until you get a thick, somehow pastal dough. If it is super dry, there is a minute – coconut flour is looking for moisture like crazy.

Step 4: Add the chocolate (and nuts if you want)

Fold these chocolate chips. Do not over mix. Add nuts when you go this way.

Step 5: It goes into the pan

Shovel the dough into your lined pan and smooth the top. You can also sprinkle a few chocolate chips if you want it to look extra photogenic.

Step 6: Bake

Pop it in the oven for 45 to 55 minutes. Check the 40-minute brand to brown the top too quickly, cover it with foil. You will know that it will be done when a toothpick is mostly clean (a few crumbs are okay, melted chocolate is expected).

Step 7: cool it (seriously, wait)

Let the bread cool down in the pan for about 10 minutes, lift it out with the parchment and let it cool completely on a rust. If you try to cut it too early, it crumbles. You are warned.

How it tastes

Not like banana muffins from a petrol station. This is rich, has a light banana smell and the chocolate chips melt just so that they give sticky bags. The texture is like a mixture between cake and fast bread. Not coarse -grained, not dry, not strange.

Is it a twin -to -banana bread made of three real bananas and two cups of sugar? No, but it’s so good that it doesn’t feel like you’re missing anything. Especially no carbohydrates.

How you don’t get strange

Low carbohydrate -baked stuff tends to dry out when you flash incorrectly. Here you can find out how you can keep your loaf fresh:

• Room temperature: Store in an airtight container for 2 to 3 days.

• Refrigerator: Wrap the film or plastic and offset it for up to a week.

• Freezer: Cut it into slices first, wrap individual pieces and freeze them. In this way you can pull out a piece if you need a fix. Microwave for only 20–30 seconds.

Small improvements that you can make for keto chocolate -banana bread

Do you want it sweeter

Add 2 more tablespoons of sweeteners. Especially when you are regularly used to baked goods.

Do you want a stronger banana taste?

Add another 1/4 teaspoon of banana extract. Caution – too much and it tastes wrong.

Milk -free?

Exchange butter for coconut oil (refined when you don’t have a coconut taste).

Nut -free?

Try sunflower flour instead of almond flour – but your bread can become green from a chemical reaction. It is harmless, only strange.

How to eat keto chocolate -banana bread without guilt or regret

This bread is good alone – maybe with coffee or tea in the morning. But if you feel snappy or unusual:

• Spread with peanut butter or almond butter

• Roast it in a pan with butter (trust me)

• Use two slices and make a keto ice cream sandwich (yes, really)

• Warm it up and up with keto -strap

You can even eat it cold and stand on the fridge with an open door. No judgment here.

A short word about children and skeptics

If you have non-keto people in the house or children who keep a little sugar-free, give them a disc and Don’t tell them It is keto until you have already eaten it. Most will not notice it. If this is the case, just twitch and say “more for me”.

Nutritional information (rough estimate)

Here is the average per window (based on a total of 10 slices):

• Calories: 210

• Fat: 18g

• Netoohydrates: 3G

• Protein: 6g

This depends on the brand of chocolate chips and sweeteners, but there is a rough idea.

Diploma

Some Keto recipes feel like a compromise. This not. It feels like something you would bake, even if you weren’t carbohydrate colors-and that is the goal.

It’s simple, sweet, rich and actually fills you up. Not every “banana bread” without bananas can say.

If you want to put it, bake or share it, do it. If you just want to eat everything on the sink alone, nobody has to know.

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