Tuesday, September 26, 2017

Sugar Free Gluten Free Dairy Free Chocolate Chip Banana Bread

While I don't normally love banana bread, I do love chocolate chip banana bread! This recipe delivers the sweet treat in a much healthier way. I used Swerve instead of sugar (erythritol sweetener) and almond flour in addition to flaxseed. The big trick is to use Lily's dark chocolate chips sweetened with erythritol and stevia! This allows a truly sugar free treat that packs in protein to keep you going through the day.
For this recipe, I use 1 cup of gluten free Bob Red Mill flour mix, but you could sub that for 1/2 Cup almond and 1/2 Cup coconut flour if you need this to be Ketogenic diet friendly. If batter is too thick with that variation, add an extra egg and optional extra banana. Enjoy!


  • 2 very ripe bananas
  • 1 Cup Bob Red Mill all purpose gluten free flour mix
  • 1 Cup almond flour
  • 1/8 Cup flaxseed, ground
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 3 eggs
  • 3/4 Cup Swerve Erythritol sweetener
  • 1/2 Cup avocado oil or coconut oil, melted
  • 1/2 Cup walnuts - optional
  • 1/2 Cup Lily's dark chocolate chips, sweetened with erythritol and stevia
Bake at 350 F. Mix ingredients together, well, and bake in two 8 inch bread pans aprox 35-40 minutes or until bounce back slightly in the middle and brown around edges and top.

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