A lovely banana flavor comes through with fewer bananas needed. This recipe makes TWO loaves and they are moist with a fine texture and practically no zucchini flavor comes through.  It is not detectable to me. What a great way to use zucchini to keep banana bread moist without using extra bananas!  My most popular Banana Bread from Volume 1 of Low-Carbing Among Friends uses 2 bananas for one loaf, so here's a way to have a slightly lower carb banana bread.

PLEASE NOTE:  This recipe makes TWO large loaves, but use the correct size of loaf pan, which works best for low-carb breads.  It is just a little smaller than the standard 9 x 5-inch loaf pan - 8 x 4-inch (20 x 10 cm) baking pans.  The other size will work, too; however the loaves will not be as impressively high.

*NOTE:  If you don't want to make a homemade bake mix, then you can try almond flour plus 1/4 cup oat fiber.  I am 97% sure it should work just fine.  This recipe has been tested with the first bake mix; however, the Keto bake mix is interchangeable by adding 1/4 cup extra of that bake mix.

5 eggs
1 cup light-tasting olive oil (250 mL)
Liquid sweetener (sucralose or stevia) to equal 11/cups (375 mL)
1/cup granulated sweetener, your choice (125 mL)
11/tsp unflavored gelatin (7 mL)
2 bananas, mashed
31/cups Gluten-Free Bake Mix 2, (800 mL)  (CLICK for recipe)
  OR Keto Bake Mix (3 1/2 cups)*
11/tsp baking powder (7 mL)
11/tsp baking soda (7 mL)
11/tsp cinnamon (7 mL)
11/cups grated zucchini (375 mL)

Preheat oven to 350°F (180°C). 

In food processor, or in bowl of a mixer, combine eggs, oil, liquid sweetener, granulated sweetener and gelatin; process.  Add bananas and process.

In large bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda and cinnamon.  Add to wet ingredients.  Process.  Stir in grated zucchini.

Pour into two very good nonstick, 8 x 4-inch (20 x 10 cm) baking pans {otherwise line older pans with parchment paper, wax paper (grease the pan first to aid in helping the paper stick) or foil.  Bake 1 hour, or until a dinner knife inserted in the center of each loaf comes out clean.  Allow to cool in the pans 20 minutes.  Run a knife around the edges and push the knife or a spatula underneath the loaf to make sure it is not sticking at all.  Invert, securing the loaf with your hand and shake gently.  It should come out perfectly.  Allow to cool completely on the wire rack before slicing or, better yet, refrigerate and then slice (so much easier to cut thin slices then).  Enjoy with butter or my spreadable butter (using light olive oil and butter - available on my blog).

Helpful Hint:  I was easily able to get 20 slices out of each loaf. 

Yield:  18 to 20 slices per loaf
1 slice
116.1/104.5 calories
2.7/2.4 g protein
9.9/8.9 g fat
0.2/0.2 g fiber
3.7/3.3 g net carbs

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