Ingredients
Equipment
Method
- Preheat your oven to 350°F. Prepare a standard 5x9-inch bread pan by greasing the bottom and sides well. Set it aside.
- In a stand mixer or 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 the batter is smooth. 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 if needed. 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 baking for another 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. The foil prevents the top from browning too much.
- 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 salt based on your protein powder's sodium content. If using salted butter, you can omit the salt. Storing: Wrap tightly or place in a sealed freezer bag. 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 store in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight.