Our keto banana bread is moist, sweet, and incredibly indulgent without the additional carbs! It features a wonderful chocolate marbling throughout and is perfect for a sweet treat or breakfast snack.
Gradually add almond flour, cup by cup. Stir with a spatula until well combined.
2 ¾ cups almond flour
Separate ⅓ to ½ of the batter into a small bowl. Add one tablespoon of cacao powder. Stir to incorporate.
1 tbsp cacao powder
Take the prepared loaf mold and spoon some of the banana batter into it. Then, add the cacao batter and cover with the rest of the banana batter. Gently shake the mold to make the batter even.
Bake at 325F for 50 minutes or until an inserted toothpick comes out clean or with tiny, insignificant lumps, as it will finish cooking with its own heat.
Let it cool completely before serving or it could break apart.
Notes
The chocolate taste is mild, so add one more tablespoon of cacao powder if desired.
Choose spotted, ripe bananas to get a stronger sweetness in this recipe.
A slow baking makes the pound cake especially moist and its edges soft. Baking it at 350F to 375F is possible, but you will need to reduce the baking time to about 35-40 minutes.
Keep leftovers in an airtight container in the refrigerator for up to five days. It will remain moist and delicious.
Freeze it by slices with plastic paper and reheat in a toaster or skillet.