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Another time I made it and doubled the recipe! One loaf plain and one with chocolate chips.

Real, moist banana bread – good carbs! Great for kids and adults alike.  In the tropics, the animals and the birds all love bananas, even my adopted doggie, Smiley who has since passed, loved them.

This recipe has a tender, fine crumb.  It is moist without being too moist.  I like it at room temperature and when chilled I love that I can slice it super thin and still get all the taste for fewer carbs!  

I plan on making another banana bread recipe soon.  This time I think I want to make one with sour cream in it, as I love what sour cream does for my low-carb baking.  Stay tuned.  This banana bread is buttery with that irresistible butter flavor! I made two loaves recently (see photographs) as my daughter-in-law loves it.  She likes the plain one, so I will keep the chocolate chip one for my husband who loves anything chocolate.


1/2  cup butter (125 mL)
2 bananas, mashed
Liquid sweetener to equal 3/4  cup sugar (175 mL)
1/4  cup granulated erythritol (60 mL)
2 eggs
1 tsp unflavored gelatin (5 mL)
1 tsp vanilla extract (5 mL)
  21/4 cups Keto Bake Mix (560 mL), 
  OR almond flour PLUS 3 tbsp oat fiber (45 mL)
2 tsp baking powder (10 mL)
1 tsp baking soda (5 mL)               
1/4  tsp salt (1 mL)
1/2  cup sugar-free chocolate chips, OR walnuts (125 mL)
  (optional)  I didn't use it this time around - lower carbs!


Preheat oven to 350°F (180°C).

In food processor, process butter, mashed bananas, EZ-Sweetz, erythritol, eggs, gelatin and vanilla extract.  In medium bowl, combine Gluten-free Bake Mix 2, OR Keto Bake Mix, OR alternative, baking powder, baking soda and salt.  Add to egg mixture and process until batter thickens up.  Stir in sugar-free chocolate chips, OR walnuts, if using.

Line an 8 x 4 x 3-inch loaf pan with parchment paper (or aluminum foil, unless the pan is really new and nonstick).  Spray with nonstick cooking spray. Pour batter into pan.  Bake approximately 50 minutes to 1 hour, covering loaf lightly with sheet of foil during the last 25 minutes. Test loaf with a dinner knife and if it comes out clean, loaf is done.  Allow loaf to cool a few minutes and pick up the parchment paper and set it down on a cake rack. Gently remove paper from sides of the loaf.  If not using parchment paper or foil, allow the loaf to cool in pan about 10 minutes on cake rack and then remove. Allow loaf to cool completely before slicing with a sharp bread knife.  Refrigerate or freeze leftovers after a day.

Helpful Hints:  Low-carb baking often sticks to the baking pan if it is not new and nonstick.  Lining the pan with foil or parchment paper (keep edges high and cut down with scissors in corners of pan to help it fit better) will ensure the bread comes out easily. Once removed from the pan, allow the bread to cool completely before slicing with a sharp bread knife.  Refrigerate or freeze leftovers after a day.  It is easy to slice super-thin slices of low-carb loaves (fewer carbs and calories than indicated then) after they have been refrigerated and thoroughly chilled.  No frosting is required - this is a very tasty loaf!  It tastes like the real thing.

Yield:  18 servings
1 serv: choc. chips/walnuts
143.5/143.2 calories
3.1/3.7 g protein
10.9/11.7 g fat
0.2/0.4 g fiber
5.7/5.7 g net carbs 

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