I jumped on the “banana-bread-making-band-wagon” but did it KETO STYLE! These lovely, little slices were inspired like most sweet things I make: Funnyman hinted he wanted it! The macros are based on one slice (50g / 1.8oz) and they are just so lovely with a spread of butter! I must add – I have made this three times, and the one time I decided to photograph it, the centre collapsed a little. In all honesty, I still do not know why, but the bread was cooked through safely and still absolutely delicious! I hope you love it (PS – The slices freeze well if wrapped) xxx
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Carbs 2.3g | Fat 17g | Protein 5.5g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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'Banana Bread' (Keto)
For the 'wet' mix
- Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7) and line a 2lb loaf tin with a paper 2lb tin liner.
- Weigh out the odourless (unflavoured) coconut oil and melt in the microwave. Set aside to cool slightly (as we are whisking it into eggs later and we do not want to cook parts of the egg).
- Whisk the eggs in a medium bowl, along with the soured cream and banana essence. Once the coconut oil has cooled a little, whisk it into the egg mixture until well-emulsified.
- In a separate large bowl, combine the almond flour, Swerve, ground chia, baking powder and baking soda (also called bicarbonate of soda). This is what you should have ready:
- Pour the egg mixture into the dry mixture and mix well to combine.
- Pour the mixture into the lined loaf tin.
- Bake for 10 minutes on the lowest rack, then reduce the temperature to 150°C and bake for an additional 15-20 minutes or until a cake tester inserted comes out clean. I always rotate the tray after those first 10 minutes and often lay a sheet of foil over so the top doesn't darken too much.
- Remove and allow to cool on a cooling rack before slicing and enjoying with a thick slice of butter like we do!
- I have made this three times, and the time I decided to photograph it, the centre collapsed a little. In all honesty, I still do not know why, but the bread was cooked through safely and still absolutely delicious! It didn't bother me that much, and we need to remember that we do not have gluten to offer us any 'structural integrity' in loaves like this. I hope you love it anyway! xxx
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 181Kcal / 757kJ
See all the Breads on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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