Banana Bread, real bananas and it's keto friendly!

Wait, bananas? I can eat bananas and still remain keto? Uh, yes? So here is what I mean. Some believe there are keto foods and non-keto foods, but keto or ketosis is actually a metabolic state.  Bananas are a whole food and not processed which is great. Will the amount of banana in this recipe, divided amoung the number of servings, be enough to kick me out of ketosis. The answer is no. As long as you are counting the number of carbs you eat per day. When I sliced my bread, thick slices, each serving was 5g net carbs. You can always cut more slices or, for me, this makes a great breakfast with some scrambled eggs.

Carb-Less Banana Bread

Bread Batter
4 T unsalted butter
120 g ripe bananas (more ripe, more flavor)
2 T heavy cream
3 large eggs
1 1/2 cup almond flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup Lakanto golden sweetener
1/2 tsp pink salt

Crumb Topping
1/2 cup almond flour
3 tbsp Lakanto Golden sweetener
2 tbsp coconut flour
3/4 tsp cinnamon
Pinch of pink salt
1/4 cup unsalted butter
1/4 cup walnut pieces

Preheat oven to 325°. Prepare a large loaf pan with spray or parchment. I prefer parchment for easy lift out.

For crumb topping, melt butter in small bowl. Stir in remaing crumb ingredients. Set bowl aside.

In large bowl soften butter. Peel and mash in banana with a fork. Whip in the eggs, golden sweetener and heavy cream. Set aside.

Mix together (or sift) almond flour, baking powder, spices and salt. Mix the dry into the wet until completely combined. I let the batter sit about 5 minutes. Pour into prepared pan. Sprinkle crumb over the top and press in lightly. Bake for 50 to 60 minutes or until toothpick tests clean.

In the picture I skipped the crumb topping and just pressed the walnuts into the top of the batter. It is just as yummy!