I have a confession to make. I love cake. Really, really love it. Which is a bit of a problem for a health loving gal like me. I have therefore perfected the art of healthy baking. Ok, perfected is not quite accurate.
I am very much a haphazard baker
Sometimes it works out and sometimes it doesn’t.
If I like the look of a cake I see in a recipe book, I’ll often have a go with adapting it. I’ll switch regular flour for gluten free or go for ground almonds instead. I’ll switch regular sugar for a substitute and so on.
The recipe below is easy and pretty much foolproof. It was specially devised for people on a keto and low carb diet by nutritionist Selma Harman. I make it so that when I fancy something sweet after my lunch or when I’m filming long hours and need a pick me up, I have something healthful. I slice it up and freeze the slices, to be used when needed.
This is a guilt free little treat
I added the chocolate chips but you can make it without them if you prefer. I found some chocolate chips that were sweetened with stevia. If you can’t find any sugar free chocolate chips, you could find a dark chocolate bar sweetened with stevia or even coconut sugar, and then chop it up into little chunks.
Low Carb Choc Chip Banana Bread
- 150g almond flour
- 1 large, or 2 small very ripe bananas
- 3 large eggs
- 2 Tbs melted butter
- 50g granulated stevia
- 2 tsp. cinnamon
- 1 tsp. baking powder
- A handful of sugar free chocolate chips
- Preheat the oven to 180°C
- Using an electric mixer, beat the eggs together with the mashed banana and melted butter until smooth.
- In another bowl, stir together the dry ingredients – almond flour, stevia, cinnamon and baking powder.
- Add to the bowl with the egg/banana/butter mix and blend until well-combined.
- Line a small (7 x 3.5 inch / 1 lb) loaf tin with parchment paper and pour in the dough.
- Bake for circa 40 minutes or until a knife inserted comes out clean.