Low Carb Chocolate Banana Brownie Loaf

A gooey, delicious gluten free delight that is incredibly easy to create—it literally is a blend all and bake recipe. Definitely get the whole family involved in this recipe. This recipe is low carb but not ketogenic.

Gluten Free, Serves 6-8 people

For the loaf

3 eggs
2 ripe bananas
70-100g of very dark chocolate, we recommend Vivani or Montezuma
100g almond flour
2 tbsp of chia seeds
½ tsp xantham gum

2 tbsp honey (if you do not need to be too low carb) OR 2 tbsp of powdered erythritol, stevia or monk fruit

75ml olive oil or avocado oil
a pinch of salt
1 tbsp all spice or cinnamon powder

1tbsp cacao powder
2 tbsp double cream
25ml of water

For the Topping:
20g dark chocolate
100g double cream

cacao nibs for sprinkling
a handful of strawberries, raspberries or blueberries
A pinch of cinnamon powder

1. Set the oven to 180 degrees Celsius and line a bread loaf with parchment paper.
2. Blend all of the baking ingredients.
3. Pour the batter into the lined bread loaf, place in the middle of the oven and bake in the oven for 70-80 minutes.
4. After an hour, remove the brownie loaf and set aside to cool slighty.
5. Crumble the dark chocolate over the cake so that it melts and forms a dark chocolate coating on the brownie—you can use the back of a spoon to smooth over the chocolate.
6. Slice up the strawberries.
7. Once the brownie has cooled a little, slice into portions and serve with the strawberries and cream…this is delightful!

TOP TIP:

This Low Carb Chocolate Banana Loaf can also be baked in different forms. You can bake these as individual muffins too, just halve the baking time and they’ll make fantastic snacks or ‘on the go’ breakfasts. Find more low carb and ketogenic recipes here.