How to make banana bread with almond flour
Chocolate Chip Banana Bread with Almond Flower and NO Sugar - Keto Dessert Recipes
Hello Everyone,
Today I will share my new dessert recipe. And because I love desserts, but cannot eat processed sugar or wheat flour, it is going to be a healthy version of my previous chocolate chip banana bread recipe. And unlike the regular recipe, this one doesn’t create cravings for more sugar and you feel satisfied after eating just one slice.
Here are the ingredients you will need for the recipe:
2 somewhat firm bananas
5 room temperature eggs
1/2 stick of room temperature butter (which is 4 tablespoons)
1/2 unsweetened dark chocolate at least 72% cocoa
1 teaspoon of vanilla extract
1/2 cup of Monkfruit Sweetener (which has zero calories, zero net carbs and zero glycemic index)
2.5 cups of finely sifted almond flour (make sure it is finely sifted when you shop)
1 teaspoon of dry yeast
1 teaspoon of baking powder
1 tablespoon of cocoa powder
1 teaspoon of instant espresso coffee
a standard banana bread baking pan
and mixing bowl
Start by adding the five eggs, one teaspoon of yeast, one teaspoon of baking powder, one teaspoon of instant espresso coffee, one teaspoon of vanilla extract, one tablespoon of cocoa powder and whisk all the ingredients well together for about a minute.
Then add half a cup of Monkfruit Sweetener and whisk for about 30 seconds.
Next, slice in the two bananas into slices no thinner than 1/4 of an inch and no thicker than half an inch and using the whisker, break them into a bit smaller pieces until they are about this size.
Next, slice the half a stick (or 4 table spoons) of room temperature butter into half an inch squares and break them down with the whisker just as we did with the banana slices and whisk for about 30 seconds.
When done, take half of the chocolate bar, chop it into small pieces using a knife, add it to the mixture and whisk until evenly distributed.
Finally, I am adding the two and a half cups of almond flour gradually - usually, I use a half measuring cup and I add 5 of them while whisking for about 30 seconds between each half-cup pour.
*
At this point, preheat the oven to 360 degrees Fahrenheit, or 182 degrees Celsius and make sure the oven rack is two levels up from the bottom.
Next, using your hand (or you can use a brush or parchment paper), spread some of the soft butter on all sides and the bottom of the baking pan and pour the mixture in it while scraping the sides of the mixing bowl with a rubber spatula so we don’t waste any of it. Then shake it so the mixture saddles nicely and evenly.
Place the baking pan two levels up from the bottom of the oven and set a timer for 30 minutes. After 30 minutes, do a toothpick test to see if the chocolate chip banana bread is ready. As you can see, mine is not, so I will bake it for another 3 minutes. And on the second try, it came out perfect. I like to do a couple of extra toothpick tests just to make sure there are no runny areas.
*Because the size of the eggs and the size and softness of the bananas affect the bake times, I would recommend initially setting the timer for 30 minutes and if needed baking the bread in additional 3 minute increments.
Next, flip the backing tray over to take the chocolate chip banana bread out and let it rest for half an hour.
When ready to eat, slice it and enjoy!
It is really delicious chocolate chip banana bread and I hope you try it - it is very moist and wonderful with a cup of coffee.
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#almondflour #ketorecipes #ketodessert #bananabread #recipesaresimple #chocolatechip #lowcarbdiet #lowcarb #lowcarbrecipes #lowcarbdesserts
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An Old School Home
12 авг 2022
