Made with MsPatticakes Pancake and Baking Mix or Cake and Muffin Mix. These mixes contain the same ingredients.
Preheat oven to 325. Grease a 9x4 bread loaf pan or line muffin pan with cupcake liners. You can also make three 8.5x4.5 loaves from the mix and reduce baking time
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 tsp nutmeg
- 1 cup butter dairy free, if needed
- 1/2 cup granulated sweetener of choice monk fruit, erythritol, etc.
- 4 large eggs room temperature
- 1.5 tablespoon banana extract
- 8 tablespoon Greek yogurt can use sour cream
- 1/4 cup walnuts optional
- 1/4 cup keto chocolate chips optional
Instructions
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Preheat the oven to 180C/350F. Prepare a 9 x 4 loaf pan with parchment paper and set aside.
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In a large mixing bowl, combine your almond flour, coconut flour, baking powder, salt, and cinnamon, and mix well.
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In a separate bowl, combine your softened butter and sweetener and whisk together, until combined. Add in the eggs, one at a time, before adding the banana extract and yogurt and whisking it all together, until smooth.
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Combine your wet and dry mixture and mix well, until combined. Fold through your chocolate chips and walnuts. Transfer to the lined pan. Cover the pan completely in aluminium tin foil.
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Bake the banana bread for 45-50 minutes, removing the tin foil around the 40 minute mark, for the tops to brown. Remove from the oven once the center is mostly set.
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Let the bread cool in the pan completely, before slicing.v
4 net carbs/5g protein/128 calories /0 sugar.
Topping (Optional)
Mix together 1/4 cup zero calorie brown sugar
1/4 cup walnuts finely chopped
1/2 teaspoon cinnamon:
Sprinkle on just before baking