Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a standard 5x9-inch bread pan and set it aside.
- In a stand mixer or mixing bowl, combine the keto sweetener, melted butter, and eggs. Beat until well combined. Peel the bananas and add them to the mixture. Beat again until mostly smooth.
- Scrape down the bowl with a rubber spatula. With the mixer on low speed, beat in the milk, baking powder, and salt. Gradually add the flour and protein powder, mixing until just combined. Scrape the bowl again. On low speed, mix in the shredded coconut and ½ cup of chocolate chips. Reserve 2-4 tablespoons of chocolate chips for the topping.
- Scoop the batter into the prepared pan, smoothing the top. Sprinkle the reserved chocolate chips over the top.
- Bake in the center of the oven for 40 minutes. Loosely cover the top with foil and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully run a knife around the edges of the pan to loosen the sides. Let the bread cool in the pan for 10 to 15 minutes before inverting it onto a cooling rack.
- Serve the banana bread warm, or allow it to cool completely to room temperature for easier slicing.
Nutrition
Notes
If using salted butter, you can omit the salt. Store the bread tightly wrapped at room temperature for up to 5 days, or in the fridge for up to two weeks. For longer storage, wrap cooled loaves tightly and freeze for up to 3 months. Thaw overnight in the fridge.