Description
This super moist keto banana bread is packed with fiber and healthy fats. Using white whole wheat flour and protein-rich nuts, it balances natural sweetness with low carbs and high nutrition for a satisfying comfort food treat.
Ingredients
3 to 4 ripe bananas
1/3 cup melted butter (unsalted)
1/2 cup Truvia Baking Sweetener
1 large egg (room temperature)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 pinch fine sea salt
1.5 cups white whole wheat flour
1/2 cup chopped pecans
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5 loaf pan with parchment paper
In a large mixing bowl, mash bananas until smooth
Add melted butter and mix until well combined
Stir in Truvia Baking Sweetener until fully dissolved
Beat in the egg, vanilla extract, baking soda, and salt
Gradually fold in white whole wheat flour until a thick, smooth batter forms
Fold in chopped pecans for texture
Pour batter into the prepared loaf pan
Bake for 60 minutes or until a toothpick inserted in center comes out clean
Let cool for 10 minutes before slicing and serving
Notes
For a dairy-free version, substitute butter with melted coconut oil
You can use all-purpose flour instead of white whole wheat flour if preferred
Ensure the bananas are very ripe for optimal sweetness
Store in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 60
- Category: Brunch
- Method: Baking
- Cuisine: American