Lupin Flour Banana Bread
Keto-Friendly Chocolate Chip Banana Bread Made with Lupin Flour
Discover a delicious and decadent breakfast treat with this lupin flour banana bread. It's light enough to be a quick and easy snack but substantive enough to keep you full all morning.
We think it's the perfect way to start your day on keto. Better yet, there's only 5.7g of net carbs per slice! Lather up a warm slice of this banana bread with butter and enjoy.
This recipe was made in partnership with Sam over at Mouthwatering Motivation. Whenever we're looking for help with a cool and creative keto treat, she is where we start. For more keto recipe ideas, be sure to check her out!
2 ½ Cups Almond Flour
½ Cup Modern Mountain Lupin Flour
2 TBSP Modern Mountain Oat Fiber
2 ½ Bananas (mashed)
¾ Cup Powdered Monkfruit Sweetener
1 TBSP Baking Powder
½ TSP Baking Soda
1 TSP Cinnamon
1 ¼ TSP Xanthan Gum
¼ TSP Salt
7 TBSP Salted Butter
1 TSP Vanilla Extract
½ Cup Keto-Friendly Chocolate Chips (e.g. Lily's)
½ Cup Walnuts or Pecans (optional)
Preheat oven to 350F
In a large mixing bowl, combine almond flour, lupin flour, baking soda, oat fiber, baking powder, xanthan gum, and salt. Whisk to combine and set aside.
In a second mixing bowl, combine melted butter, mashed bananas, and monkfruit sweetener. Stir well to combine.
Add the eggs and vanilla extract to your banana mixture and whisk well until bubbles can be seen at the top of the mixture.
Combine both the wet and dry ingredients. Stir to combine until the mixture becomes quite thick.
Stir in chocolate chips (and nuts if you are using them).
Grease a standard 8"x4" loaf pan with butter, oil, or ghee and use a spatula to scrape the batter into the pan. Even out the top and sprinkle with a bit of extra granulated sugar or cinnamon.
Bake the loaf for ~55-65 minutes. You'll know your loaf is ready when a tooth pick comes out clean.
TIP: Cover the pan lightly with tinfoil prior to baking and remove halfway to three quarters of the way through if you'd like to prevent the crust from browning too quickly.
Let the loaf cool completely in the pan before turning out onto a plate. Slice, serve, and enjoy your lupin flour banana bread!
I made a few substitutions but it came out grand!
I used this recipe to bake muffins instead of the bread. They are delicious! Moist and sweet, with no bitterness or aftertaste. I will definitely be trying more of your recipes. Thank you!