Can I just say one of the down sides to the Ketogenic Diet is the lack of some of my favorite fruits. Banana is one of those things that I REALLY miss. The family was missing banana bread. So I challenged myself to coming up with a banana bread for the family. I didn’t really know how I was going to tackle this but, I think I have a winner. If you are not a fan of banana bread, you can leave out the banana flavoring and up the vanilla flavoring to 1 1/2 tsp instead of the 1/2 tsp of vanilla the recipe originally calls for.
Let’s Get Started!
Preheat the oven to 350 degrees. Take your shredded zucchini and the 1/2 tsp of salt and mix it together. Set it aside. (The salt helps pull out the extra water that is in the zucchini)
In a separate bowl, combine the Coconut flour, Lakanto Gold Sweetener, Whey Protein Isolate, baking soda, baking powder, and cinnamon.
Using a mixer, combine the eggs, fiber gold syrup, and melted butter.
Mix the dry ingredients into the wet ingredients. Add the Banana Flavoring and Vanilla.
In a clean kitchen towel, wring the zucchini removing as much of the liquid as possible. Stir the zucchini into the batter.
Pour the batter into a lightly greased loaf pan. I prefer to use coconut oil spray. Bake for 45-60 minutes. You will want the bread to be baked all the way through, so use a toothpick to test the center of the bread.
HELPFUL TIP!!! Once the bread has been in the oven for 20 minutes, place a piece of foil over the top of the bread. This will help with allowing the bread to bake more evenly and not burn on the top.
Once the bread is baked, remove from the oven and allow to cool in the loaf pan for 10 minutes. Remove the bread from the pan and cool on a wire rack. (If you can wait that long….we couldn’t! We had to dive right in!)