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 a mixing bowl with a hand mixer, 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 the remaining chocolate chips for the topping.
- Scoop the batter into the prepared bread 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 continue to bake for another 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 banana bread cool in the pan for 10 to 15 minutes before inverting it onto a cooling rack. For best results, allow the bread to cool completely to room temperature before slicing.
Nutrition
Notes
Salt: Adjust the salt based on your protein powder's sodium content. If using salted butter, you can omit the salt. Storing: Wrap the loaf tightly in plastic wrap or a sealed freezer bag and store at room temperature for up to 5 days, or in the fridge for 1-2 weeks. Freezing: Wrap cooled loaves tightly in plastic wrap and then foil, or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge.