Best Ever Banana Bread

Best Ever Banana Bread


Best Ever Banana Bread

I have created a fair few banana breads in my time and non have been as good as this one! I think I have found the perfect balance between golden brown on the outside and soft and fluffy in the inside, plus by using Lakanto Maple Flavoured Monk Fruit Syrup, it makes it lower-carb meaning I can have twice as much.

Lakanto Maple Flavoured Monk Fruit Syrup is a game-changer when it comes to healthy cooking. Its GF, DF, SF and 100% Low-Carb Keto friendly. It is a 1:1 sugar replacement in recipes making it easier to be responsibly sweet every day.

You can get your hands on my favourite low-carb keto sweeteners from Lakanto here.



    3 large overripe bananas
    3 large free-range eggs
    1/4 cup coconut oil 
    1/4 cup Lakanto Maple Flavoured Syrup, plus extra to drizzle during cooking
    2/3 cup + 1 tbsp coconut flour 
    1/4 cup tapioca or arrowroot flour 
    1 1/2 tsp GF baking powder
    1 tsp vanilla bean extract


    Preheat your oven to 180C and line a small loaf tin with baking paper.

    In a large bowl, mash 2 of the bananas, add in the eggs and use a whisk to continue to mash and combine them well.

    Add in the remaining ingredients and use a spoon to mix and incorporate well.

    Pour the mixture into a prepared baking tin, flatten the top, and slice the third banana lengthways and place on top (optional).

    Transfer to the oven and bake for 35-45 minutes or until golden brown on the outside and cooked through.

    TIP: Halfway through cooking a spoon some extra Lakanto Maple Flavoured Syrup and coconut oil on the top to make the bananas extra caramelised.

    Serves 8-10

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