Keto Zucchini Banana Bread
A delightful low-carb banana bread that combines ripe bananas and zucchini, creating a moist and rich loaf that's both healthy and delicious.
Ingredients
Dry Ingredients
- 2 cups Almond Flour Base for this recipe, creating a moist and fluffy texture.
- 1 tbsp Baking Powder Gives the bread that lovely rise.
- 1 tsp Cinnamon Enhances the flavor profile of the bread.
Wet Ingredients
- 3 medium Ripe Bananas Choose bananas with plenty of brown spots for maximum sweetness.
- 2 large Eggs Essential for binding the ingredients.
- 1 tsp Vanilla Extract Adds flavor to the bread.
- 1/2 cup Sweetener (Erythritol or Monk Fruit) Any low-carb sweetener can work.
Additional Ingredients
- 1 cup Grated Zucchini Adds moisture and earthiness.
- Optional Chopped Nuts or Sugar-Free Chocolate Chips For extra richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
- In a bowl, mix together almond flour, baking powder, and cinnamon.
- In another bowl, mash the ripe bananas until smooth. Add in the eggs and vanilla extract, mixing until well combined.
- Gradually add the dry mixture into the wet bowl and stir gently until just incorporated. Fold in the grated zucchini.
Baking
- Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your bananas are ripe for best results. Avoid overmixing the batter to keep the loaf light. Squeeze excess moisture from the grated zucchini to prevent a soggy loaf.