(Kinda) Keto Banana Bread

You’ll want a smaller loaf pan here if you have it. I used a 7”x3”x3” pan from France. If yours is a little larger, shorten your baking time by a few minutes.

• 1 ripe banana, peeled

• 1⁄2 c butter, melted

• 2 eggs

• 2 egg yolks

• 2 t vanilla extract

• 1 t all-natural banana extract (optional, not imitation)

• 3⁄4 c almond flour, blanched

• 1⁄4 c coconut flour

• 1⁄2 c + 2 T Allulose

• 2 t baking powder (look for aluminum-free gluten-free)

• 1⁄2 t xanthan gum (optional, provides structure)

• 1⁄4 t kosher salt

• 1⁄4 t nutmeg

• 1⁄4 t cinnamon

• 1⁄2 c sugar free chocolate chips (I like Choc Zero or Lily’s)

Preheat oven to 325. Butter or spray your loaf pan.

In a medium bowl, mash the banana with a fork. Add the melted butter, eggs and yolks, vanilla, banana extract, if you’re using it, and stir to combine.

In a small bowl, combine the almond flour, coconut flour, Allulose, baking powder, xanthan gum, salt, nutmeg, and cinnamon. Stir to distribute spices evenly. Slowly add dry ingredients to the egg mixture, stirring until incorporated. Fold in chocolate chips.

Transfer batter to the loaf pan. Bake for 30-35 minutes. Check doneness with a toothpick or cake tester. Cover with aluminum foil if the top gets too brown.

When done, remove from the oven and let cool for 10 minutes. Run a knife along the edges and turn out onto a metal cooling rack. Let cool completely before slicing.