low carb banana bread

Spending lots of time on Instagram sometimes ends up making things I usually wouldn’t do. I haven’t been eating bananas for ages, and I’m not a fan of cakes made with coconut flour – I don’t like the the texture and the taste of it. I rather eat a piece of real flour and sugar cake, than it’s keto replacement. I’m not saying that it’s not possible to make keto friendly tasty cake. I don’t fancy the one made with coconut flour, almond flour is a bit to pricey for me (although tastes much better), and I don’t miss cakes that much that I would be looking for replacements. But after several banana bread photos that popped on my screen I decided I will give it a try. I had some leftovers of coconut flour I had to use anyway (and I still have some more, so expect another coconut flour recipe).

I bought three tiny small, baby size bananas. I used two of them to smash and add to the mixture and one to place on top. Lets say one tiny banana has about 19 grams of carbohydrates, so whole loaf has about 57 grams of carbs. But obviously you won’t eat the whole loaf at once. I didn’t add any other sugar or sugar replacement to this bread, so the only sweetness comes from bananas – I used very ripe bananas that already started having brown spots – they are the sweetest. For average person most probably it’s not going to be sweet at all, so keep it in mind that you might want to add some sugar or sugar replacement if you want to keep it low carb recipe.

The other thing is coconut flour. Coconut flour is quite specific – it sucks all the moisture, so more you add the texture will be more dry and crumbly. And this dry and crumbly texture I don’t like. That’s why I added only three tablespoons of coconut flour. This way my banana bread came out quite moisture and even a bit soggy on the bottom. So if you like it on the more dry side, definitely add more (2-3 tablespoons) coconut flour.

With the stated amounts of ingredients you’ll make a small size loaf. My banana bread came out a bit crooked, just because I used silicon loaf shaped tray and it bent while baking.

I’ve used 250 g quark cheese I’ve had in my fridge, but I believe that cream cheese would also work great. Do not afraid to experiment. You can also sprinkle the top with sunflower seeds or walnuts.


LOW CARB BANANA BREAD


INGREDIENTS for small loaf shape baking tray:

  • 3 very small ripe bananas
  • 3 tbsp coconut flour
  • 3 large eggs
  • 250 g quark cheese
  • 1/3 tsp baking powder
  • 1/2 tsp baking soda
  • couple drops of vanilla extract
  • 2 tbsp melted butter
  • optionally: sunflower seeds

DIRECTIONS

Preheat the oven to about 160-170°C. Prepare loaf shape baking tray – grease it with some butter or place place of baking paper.

Smash 2 small bananas using a fork, leave one banana to place on top of the bread. Beat the eggs using handheld mixer until they’re fluffy and light in colour. Add vanilla extract, smashed bananas, quark cheese, butter, 1/3 tsp baking powder and 1/2 tsp baking soda. At the end add about 3 tablespoons of coconut flour. Add more if you want your bread to be more dry. I would add about 2 more tablespoons for more crumbly and dry texture.

Transfer your mix to a baking tray and place halves of your third banana, if you want sprinkle some sunflower seeds on top. Bake for about 40-45 minutes – depending of your oven – always make a toothpick test: prick the bread with a wooden toothpick, if it’s clean – bread is ready, if not – it needs couple more minutes.

After baking let it cool down on a cooling rack. Consume within 2 days.

keto chocolate courgette cake

Today’s recipe is actually not something new, but good old keto courgette cake in cacao version. It’s fluffy, chocolatey, moist and stuffed with nuts. There’s nothing better on a rainy day than chocolate cake and book. BTW I have to recommend you Donna Tart’s book “The Goldfinch“. I’m not the best with describing books, so I will quote a description from GoodReads:

The Goldfinch combines vivid characters, mesmerizing language, and suspense, while plumbing with a philosopher’s calm the deepest mysteries of love, identity, and art. It is an old-fashioned story of loss and obsession, survival and self-invention, and the ruthless machinations of fate.

And that’s exactly what you get reading this book. It sucks you in for long hours. If you like a bit of crime story and a little drama, mixed with story of a very special painting, this book is for you. It’s going to be perfect for long rainy Autumn evenings…especially it has almost 1000 pages 😉

But going back to the cake, it’s based on it’s basic version you can find here. Adding some cacao powder and nuts if you wish, and you get completely different cake. It’s keto, it’s low carb and it’s very easy to make. I’ve only managed to grab last 3 pieces to make a photo, before my partner ate everything.

keto chocolate courgette cake

INGREDIENTS (for 9 inch round baking trey)

NOTE: I use 250 ml glass as my measuring cup.

  • 1/4 cup coconut flour
  • 1/3 cup sweetener of your choice (I used xylitol)
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 small courgette
  • 3 large eggs
  • 3 tbsp clarified butter
  • 3 tbsp liquid of choice coconut milk, almond milk etc. (I use almond milk)
  • 5 tsp raw cacao powder (regular will be fine as well)
  • optionally: 2 handfuls of nuts (in my case: walnuts, almonds, cashew, brazil)

DIRECTIONS

First melt the butter and let it to cool down. Grate courgette on small holes and leave it for now, we will come back to it later.

Beat the eggs with handheld mixer. First only eggs, after 2 minutes add sweetener and beat until fluffy. Then add baking powder, baking soda, butter and cacao powder and beat for few seconds so everything combines. Now add coconut flour and 3 tbsp of milk. Stir – you can do it using mixer or with spoon. You can mix eggs and sweetener without using handheld mixer (or other similar tool), you can use fork or whisk to combine all ingredients, but I’ve noticed that if I beat the eggs, cake is more fluffy.

Now it’s time for courgette. Squeeze excess juice and put it to your dough. Again stir thoroughly. This time my dough went quite liquid, but maybe it’s because I had a really big eggs. Came out that cake went very nice and fluffy, so if your dough is not that quite thick as usual, no worries 🙂

As a final step add two handfuls of nuts if you decided to use them, and again give it a good stir.

Grease baking tray (I used silicone one, so there’s no need) and pour the dough. Bake for about 30- 35 minutes in 180°C (or 150°C with fan). Check the cake with toothpick or wooden skewer. If there’s no remains of dough on it, it means it’s ready. Always keep an eye on the oven, because each one is different, and we don’t want any unwanted surprises 😉

After baking keep it in the oven to cool down, just slightly open the door.

Enjoy!