Sugar Free Queen Keto Banoffee Bread. 3g carbs.
Banoffee Bread? Never heard of this! What on earth is it?
Looks like a cake. Has the texture of bread. Tastes like a moist, semi-sweet bread, drenched with silky caramel. A truly unique hybrid delight, made with real banana.
If you’re a fan of banoffee pie, you will fall in love with this keto treat that’s great as a dessert, great as a sweet snack and even better for breakfast.
How to Make Sugar Free Queen Keto Banoffee Bread
The most important thing is to use very ripe bananas. Leave them on a sunny window sill until the’ve become squishy soft and their skin has turned almost totally brown. You’ll need 125g of flesh, from either 1 large or 2 small bananas. When ready to make my banoffee bread, simply weigh the pulp you need and mash it with a fork.
Whisk eggs, add sweeteners, whisk again, add oil, whisk again, add all other ingredients (pre-sifted and combined), whisk once more, then incorporate mashed banana. Pour the batter into a small silicone mould of your choice. If using a loaf mould, it should be 1 lb size. As I started to make my latest banana bread on a beautifully sunny spring day, I thought it would be nice to bake it in a vernal-inspired mould, so I could prettify it with a centre flower. The recipe box ↓ has links to the same mould, in case you love it as much as I do.
Bake the bread, let it cool completely, then make the most delicious caramel ever, following the recipe instructions.
All that remains to do is to cool the caramel until it reaches a thick-but-pourable consistency, then drizzle it all over your banana bread. Don’t worry if the caramel runs down the sides and onto the bottom of your cake holder. It is easy to mop up with each cut slice.
“Banana is Not Keto!”
The ‘it’s not keto” statement is a bit of a pet peeve of mine. Way too many people read keto food lists intended to offer guidance, and interpret them as some sort of definitive yes and no, suddenly becoming keto police and castigating anyone who dares to challenge the dogma.
What the self-righteous brigade fails to do is apply logic and common sense. Ketosis is a metabolic process . It cannot possibly discern between the carbs in blueberries and bananas, or almonds and pistachios, or British whipping cream and lactose-free dairy milk (same carbohydrate content – UK data). Eat a bowl-full of blueberries or almonds, and you will most certainly exceed your carbohydrate limit. Eat a few pistachio nuts and take a banana bite, on the other hand, and you’ll still be well within that limit. A gram of digestible carbohydrates is the same, no matter which food it’s from!
Now. When it comes to optimal food choices in terms of health and nutritional value, of course there are some foods that really shouldn’t be touched with a barge-pole, such as sugar, gluten, yeast, maltitol, wheat, soy, and cheap seed oils. That’s because they’re either inflammatory, or microbiome disrupters, or insulin drivers, or laden with harmful pesticides, or manufactured using toxic processes.
But that’s a completely different story and applicable to every dietary lifestyle, not just keto. So, go right ahead and indulge in this delicious treat, without regrets!
Time to enjoy a slice of Sugar Free Queen Keto Banoffee Bread!
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Sugar Free Queen Keto Banoffee Bread
Ingredients
Bread
- 3 large eggs
- 40 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 30 g extra virgin olive oil (U.S. option HERE)
- 100 g ground almonds (U.S. option HERE)
- 40 g whey protein isolate (U.S. option HERE)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp xanthan gum (U.S. option HERE)
- 125 g banana net pulp weight - from 1 large or 2 small very ripe, mostly brown bananas
Caramel
- 50 g salted butter
- 25 g allulose (U.S. option HERE) or powdered erythritol (U.S. option HERE)
- ¼ tsp blackstrap molasses - optional but highly recommended as it adds richness to the caramel (U.S. option HERE)
- 50 g double cream
Instructions
- mash the banana pulp with a fork until smooth and creamy, and set aside.125 g banana
- pre-heat oven to
170 °C static. - whisk eggs to foam consistency, add sweeteners and whisk again.3 large eggs, ¼ tsp pure stevia powder, 40 g erythritol
- drizzle oil as you continue to whisk, then incorporate dry ingredients and mashed banana.30 g extra virgin olive oil, 100 g ground almonds, 40 g whey protein isolate, 2 tsp baking powder, 1 tsp ground cinnamon, 1 tsp xanthan gum
- pour into a Raggio silicone mould (or a 1 lb loaf tin - U.S. option HERE)
- bake for 35 minutes, until golden brown (5 extra minutes if baked in loaf tin - do a stick test).
- remove from oven and let the bread cool completely before you start on the caramel.
- weigh and set aside allulose and cream.25 g allulose, 50 g double cream
- using a small, heavy-base saucepan, simmer the butter over medium heat for 4-5 minutes, swirling the pan from time to time, until it has stopped sizzling, has become darker and fragrant, and you can see brown speckles under the foam.50 g salted butter
- now quickly tip in allulose, double cream and blackstrap molasses (if using).¼ tsp blackstrap molasses
- stir and simmer for another 6-7 minutes, then pour the caramel into a small jug and leave to cool down.
- the caramel will become denser as its temperature drops; stir it from time to time to speed up the cooling process and check its consistency.
- pour the caramel over the banoffee bread when thick, viscous, but still pourable.
Notes
Nutrition
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