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Thursday 6 April 2023

Chocolate Chip Banana Bread ... a low carb, gluten free, nut free recipe

I have featured this recipe from Karen at KETohh blog before, she says "Just wait until you taste this delicious recipe for Low Carb Choc Chip Banana Bread. Not only is it processed sugar free but it’s also gluten free and nut free. Coconut flour is the staple flour used and it’s amazing how well it performed in this recipe. It’s wonderfully moist and you can’t taste the flavour of coconut at all. Banana and chocolate are the real stars of this recipe.

Perfect for a healthy snack, and as it’s nut free this would also be great to pack for school lunches. Make it and slice it into serves and freeze it so you can grab one from the freezer as you race out the door. If you have guests dropping by this recipe would be perfect to serve for afternoon tea.

18 servings
4 large eggs
2 small to medium bananas
1/3 cup almond milk/coconut water, milk or coconut cream unsweetened
1/4 cup EVOO - extra virgin olive oil
3/4 cup coconut flour
1 tablespoon stevia blend
1 teaspoon baking powder
½ cup dark chocolate choc chips

1. Preheat oven to 170 C / 340 F fan forced / gas mark 4
2. Combine the dry ingredients in a small bowl ensuring the baking powder is well dispersed.
3. In a large mixing bowl beat the eggs, then add the mashed banana and all other wet ingredients. Mix until well combined.
4. Add the dry ingredients to the wet ingredients and fold through until well combined. Fold through the choc chips.
5. Pour into a loaf pan lined with baking paper and gently smooth off the top.
6. Bake approximately 45-50 mins or until cooked on the inside.
7. Allow to cool for 10 minutes in pan before cooling on wire cake rack.
8. Store in fridge wrapped in cling wrap and sealed in a container for up to 3 days.

1. Add 1 teaspoon of cinnamon and 1 teaspoon of vanilla extract if desired for a spiced banana loaf.
2. Add a pinch of sea salt. The flavour of chocolate is enhanced when salt is added.

Serving Suggestion
Freeze in individual serves for an instant snack.

Recipe Notes
Paleo Sweeteners - replace the sweetener with 2 tablespoons of either coconut flour, maple syrup or honey (or to taste).

Nutritional Information
Serving: 1 slice | Calories: 99kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Fibre: 2g"

Need help with weight/measurement conversion, see here

Original recipe idea with step by step video and more details can be found here

The above recipe use 'low carb flour' and if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question. Of course you may also be interested, or want to know more about them. If that is the case then Libby at 'Ditch The Carbs' site has a very good guide, and you can read it here

Dear reader, you will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan


Tom said...

...I would like it without the chocolate chips.

Anonymous said...

That does look very nice.


My name is Erika. said...

I love adding chocolate chip to banana bread. Yum. Hope your week is going well.

William Kendall said...

This sounds good.

J.P. Alexander said...

Se ve muy rico. Gracias por la receta, te mando un beso.

Christine said...

Thanks for this one

Elephant's Child said...

That does sound good.

Chatty Crone said...

I love chocolate AND bananas.

Angie's Recipes said...

Love banana bread!

Valerie-Jael said...

Yummy! I love banana cake! Valerie

Rajani Rehana said...

Beautiful blog

aussie aNNie said...

Divine love the look of this yummy cake x

eileeninmd said...

Sounds yummy, thanks for sharing the recipe.
Have a wonderful day!

baili said...

such a delicious looking bread
thank you so much for the recipe !

Donna said...

Sounds delicious!

Anne (cornucopia) said...

This looks delicious.

Martha said...

Oh, this looks delicious!

roughterrain crane said...

This bread looks perfect to be served for afternoon tea.

Little Wandering Wren said...

I'd be happy to drop in for tea and be served this, looks very tasty indeed. Have a lovely Easter holiday weekend Jan
Wren x

Bleubeard and Elizabeth said...

What an appealing bread recipe. It looks and sounds delicious, Jan.

Bill said...

Sounds great!

Ananka said...

It sounds good and dairy free!

happyone said...

A great addition with the chocolate chips.
It looks delicious.

Giorgio said...

I know this delicious cake gluten free. Thanks for the recipe!



ashok said...

Delicious šŸ˜‹

Teresa said...

Una buena receta. Feliz Semana Santa.

Conniecrafter said...

that does sound very good!
Happy Easter!!


En la carne, por regla genera, suelo aƱadirle vino balco de Montilla. Vo y a probar alguna vez, en vez de vino aƱadirle, cerveza, a ver como resulta.

Lowcarb team member said...


J.P. Alexander said...
Se ve muy rico. Gracias por la receta, te mando un beso

It looks very rich. Thanks for the recipe, I send you a kiss

Teresa said...
Una buena receta. Feliz Semana Santa

A good recipe. Happy Easter

En la carne, por regla genera, suelo aƱadirle vino balco de Montilla. Vo y a probar alguna vez, en vez de vino aƱadirle, cerveza, a ver como resulta.

In the meat, as a general rule, I usually add Balco de Montilla wine. I go and try sometime, instead of wine add beer, to see how it turns out.