This is true keto, IMO. Zero sugar and very little of anything with a lot of carbohydrates. Your main carb culprit here is the banana. This time, instead of Xanthen gum, I just upped the amount of Baking Powder, and it worked fine (this time).
Recipe: 3 large bananas 2 XL EB eggs 1 cup Lakanto Golden Monk fruit 2-1/2 cups Almond Flour. 1 Tbsp Baking Powder 1 tsp kosher salt 1/3 cup heavy cream 3 Tbsp coconut oil 1/2 cup chopped pecans (or whatever nut you prefer)
Smash the bananas with a fork inside your mixing bowl. Add the eggs, Monk fruit, oil, and cream and blend well. Add the dry ingredients, saving the nuts for last.
Pour into a 9×5 loaf pan that has been well greased or sprayed with non-stick coating, and bake 60 minutes at 325°F. Turn the oven off, and allow the bread to cool IN THE OVEN for a couple of hours – this allows it to set, and keeps you from cutting into it too soon, lol!
This should have 12-13 slices, and the carb count per slice would be about 12-13 grams per slice, 164 grams in the entire loaf.
My husbands Aunt Charlene passed this recipe down to her nieces and nephews, and most likely she got this from her own mother, Elizabeth Whitmore Lind. It originally called for bananas, maraschino cherries, chocolate chips and pecans, but since I am modifying it (to be lower in carbohydrates), I decided to add some raisins too! Of course the addition of raisins doesn’t help my carb count, and the maraschino cherries do not either, so for a very low carb quick bread, I would suggest eliminating both of those. I keep looking for reduced-sugar raisins and cherries, but so far have yet to find any.
So here is the recipe:
6 very ripe bananas mashed well 3 medium or 2 extra large eggs 1 cup Lakanto Monk Fruit (regular) 1 cup Lakanto golden Monk Fruit 2/3 cups sour milk, buttermilk, or sour cream 7 teaspoons baking powder 2 teaspoons kosher salt 1/3 cup oil 10oz sugar-free chocolate chips (I use Hershey’s) 1 cup coarsely chopped pecans 1 cup (drained) chopped maraschino cherries 1 cup raisins 1-1/2 teaspoons xanthan gum 2-1/2 cups all purpose flour (I prefer King Arthur brand, simply because it is not GMO, but you can use any all-purpose flour you like) 2-1/2 cups almond flour
Mix the bananas, eggs, milk, oil, and monk fruit well, until smooth. Add in the rest of the dry ingredients, starting with the salt and baking powder, again mixing in well. Add in the 2-1/2 cups all purpose flour, 1/2 cup at a time, then add in 1-1/2 teaspoons Xanthin Gum, and mix well. Next add the 2-1/2 cups almond flour, 1/2 cup at a time. when all is incorporated, you can either add the nuts, chocolate and fruit by hand (easiest) or you can mix with a paddle blade. It will be very thick.
Pour into 2 well greased 9×5 loaf pans, and bake about 75 minutes at 350°. Test the center with a toothpick, to make sure the center is done. Let cool completely before cutting.
So you will have a lower carbohydrate Bishops bread, but not carb-free – which makes it easier to stick to the diet sometimes, no?
This should have 12-13 slices, and the carb count per slice would be about 26-27 grams per slice, 320.5 grams in an entire loaf.