Make Low-Carb Banana Bread Using REAL Bananas with this Keto Hack

Do not skimp on micronutrients from whole food.

The weight-loss industry has come up with different diet profiles that promise to help you effectively lose fat in the least amount of time. One of these diet plans is the low-carb ketogenic or “keto” diet that relies heavily on saturated fats and some amount of unsaturated fats for as much as 90 percent of average calorie needs.

If you're new to the keto diet, you must know you need to skip on a lot of carbohydrates to reach and maintain a state of ketosis. On top of that, you must actively avoid sugar or glucose from carbs found in grains and fruits. While some fruits can be consumed in small portions, banana is probably the biggest enemy of anyone who is serious about their keto diet.

After all, a medium-sized banana will give you around 100 calories and contains a little over 25g of carbs and around 14g of sugar. That’s already half of the 40 - 50g ratio for carbs in a keto diet. There’s no helping if you want to subscribe strictly to your keto diet, but that doesn’t mean you don’t deserve a good ol’ banana bread for dessert or breakfast.

You can still enjoy keto banana bread without skimping on the micronutrients of real bananas such as B vitamins, potassium, and vitamin C. For this low-carb banana bread recipe by Lindsay Cotter, you can substitute regular banana with one medium-sized saba banana which has less than 100g calories and only around 20g of carbs. This recipe produces an entire loaf of guilt-free banana bread with fewer carbs in each slice while maintaining a divinely moist texture and golden hue.

Ingredients

• 2 cups blanched almond flour (fine-grain)
• 2 tbsp sifted coconut flour (or low-carb protein powder)
• ¼ tsp kosher or sea salt
• 1 ½ tsp apple cider vinegar or lemon juice
• 1 tsp baking soda
• 5 eggs, room temperature
• 1 small to medium banana, frozen (Golden Saba whole bananas)
• 2 tbsp refined coconut oil or melted butter
• ¼ cup Flaxseed meal, golden or regular
• ¼ cup monk fruit sweetener (optional)
• ½ tbsp cinnamon, add for topping if desired
• 1 tsp ground turmeric, more if desired
• Toasted chopped nuts for topping (optional)

Instructions

1. Preheat oven to 350°F(176.67°C). Grease the bottom of 4 x 8-inch loaf pan. Place parchment paper to prevent the bread from sticking to the surface. Grease the sides.  
2. Put the frozen saba banana in a bowl. Thaw or heat for a minute in a microwave or until the banana is reduced. Mash the banana in a bowl and allow to settle with its juice.
   
3. Combine the almond flour, coconut flour, salt, baking soda, and flaxseed meal in a large bowl. Remove any clumps.
   
4. Add sugar, turmeric, and cinnamon to the dry ingredients. Mix again.
   
5. Whisk the eggs in a small bowl. Mix the eggs in the bowl of dry ingredients. Add mashed banana and juice. Do not over mix.  
6. Add apple cider vinegar, vanilla, and melted butter. Mix only to combine.
   
7. Spread the batter in the loaf pan.
   
8. Optional: Add half of a sliced small saba banana on top as option. Brush the top of batter with coconut oil or melted butter and sugar-free syrup. Add pinch of turmeric and cinnamon, if desired.
   
9. Bake in a preheated oven for about 35 - 45 minutes or until golden brown and firm.

Ingredients are available in the Baking Goods and Frozen sections of My Tindahan. More tips and nutrition facts can be found at Cottercrunch.com.