SUPER SLICE BANANA BREAD NUTRITION FACTS RECIPES

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THE BEST KETO BANANA BREAD - KETOCONNECT - KETO RECIPES



The BEST Keto Banana Bread - KetoConnect - Keto Recipes image

Dense and nutty keto banana bread perfect to pair with a pat of butter!

Provided by Mia Henderson

Categories     Breakfast    Snack

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12

Number Of Ingredients 13

1 1/2 cup Almond Flour
1/4 cup Coconut flour
2 tsp Baking powder
1 tsp cinnamon
1/2 tsp Pink Himalayan Salt
1 cup Butter (Unsalted)
1/4 cup Cream Cheese
2 T Low Carb Sugar Substitute
1 1/2 tsp Liquid Stevia
4 Large Eggs
1/4 cup unsweetened almond milk
1 T Banana Extract
1/2 cup Chopped Nuts

Steps:

  • Preheat the oven to 350F. Line a 9-inch loaf pan with parchment paper and set aside.
  • In a small mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt; mix well.
  • In a separate larger bowl, combine butter, cream cheese, erythritol, and stevia, mixing until smooth. Add in the eggs, one at a time, then milk and banana extract, mixing until well combined. The mixture will look curdled, but that’s alright.
  • Add dry mixture to wet and mix well, until combined. Fold in nuts (if using), then transfer to the lined pan. Cover the pan completely in aluminum foil.
  • Bake the banana bread for 45-50 minutes, removing the tin foil around the 40 minute mark, to allow top to brown. Remove from the oven once the center is mostly set.
  • Let the bread cool in the pan completely, before slicing.

Nutrition Facts : Calories 332 kcal, CarbohydrateContent 7 g, ProteinContent 7 g, FatContent 32 g, SaturatedFatContent 13 g, TransFatContent 1 g, CholesterolContent 108 mg, SodiumContent 284 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving

RIDICULOUSLY EASY BANANA BREAD - INSPIRED TASTE



Ridiculously Easy Banana Bread - Inspired Taste image

For the best, most flavorful homemade banana bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts and chocolate chips are completely optional for this. A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield Makes 1 loaf, approximately 10 slices

Number Of Ingredients 11

1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
3 medium bananas, heavily speckled or even black bananas are best (about 1 1/2 cups mashed)
8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled
3/4 cup (150 grams) packed light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional
1/2 cup chocolate chips, optional

Steps:

  • Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
  • Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
  • Whisk the flour, baking soda, salt, and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts and/or chocolate chips.
  • Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
  • After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
  • When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.

Nutrition Facts : ServingSize 1 slice, Calories 258, ProteinContent 4 g, CarbohydrateContent 39 g, FiberContent 1 g, SugarContent 20 g, FatContent 10 g, SaturatedFatContent 6 g, CholesterolContent 61 mg

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