Keto Banana Bread Recipe by Ruby’s Kitchen
Cooking Instructions 3 hours 5 minutes 1 Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil. 2 In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener. 3 Gradually whisk in the almond flour, cinnamon, kosher salt, and baking soda. Whisk until smooth. 4 Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the countertop to distribute the batter evenly. 5 Bake the bread until browned and set, and a toothpick inserted in its center comes out dry, 30-40 minutes (40-50 minutes if using three bananas and honey). 6 Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate. 7 Cool the bread completely on the cooling rack for about 2 hours. Slice it into 12 slices and serve. 1 Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil. 1 Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil. 2 In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener. 2 In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener. 3 Gradually whisk in the almond flour, cinnamon, kosher salt, and baking soda. Whisk until smooth. 3 Gradually whisk in the almond flour, cinnamon, kosher salt, and baking soda. Whisk until smooth. 4 Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the countertop to distribute the batter evenly. 4 Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the countertop to distribute the batter evenly. 5 Bake the bread until browned and set, and a toothpick inserted in its center comes out dry, 30-40 minutes (40-50 minutes if using three bananas and honey). 5 Bake the bread until browned and set, and a toothpick inserted in its center comes out dry, 30-40 minutes (40-50 minutes if using three bananas and honey). 6 Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate. 6 Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate. 7 Cool the bread completely on the cooling rack for about 2 hours. Slice it into 12 slices and serve. 7 Cool the bread completely on the cooling rack for about 2 hours. Slice it into 12 slices and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Basic Chicken Tenders Waffles Paksiw Na Lechon Kawali California Farm Fennel Steaks with Ham & Cheese Basic Chicken Tenders Waffles Paksiw Na Lechon Kawali California Farm Fennel Steaks with Ham & Cheese Thai-Inspired Garlic Shrimp 🍤 Mung sprouts and Poha chila Matcha & White Chocolate Cake MOONG BEAN SPROUT AND BASMATI RICE CHEELA Sindhi kadhi Chocolate sponge cake Onion aloo bhindi masala Bhindi or Okra Masala Fry Red Cabbage Fritters Sweetcorn chat Thai-Inspired Garlic Shrimp 🍤 Mung sprouts and Poha chila Matcha & White Chocolate Cake MOONG BEAN SPROUT AND BASMATI RICE CHEELA Sindhi kadhi Chocolate sponge cake Onion aloo bhindi masala Bhindi or Okra Masala Fry Red Cabbage Fritters Sweetcorn chat