- 2 medium bananas
- 3 large eggs
- 2 tbs grass-fed butter, or coconut oil, melted
- 150 g (1 1/2 cups) almond flour, or ground almonds
- 100 g (1/2 cup) granulated erythritol, or other keto-friendly sweetener, divided
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 75 g (1/2 cup) walnut halves
Preheat the oven to 180°C (160° fan). Grease and line the base and sides of a 900 g loaf tin with parchment paper.
Peel the bananas. Break into chunks and place in a large mixing bowl; mash with a fork.
Add the eggs and melted butter, beating with an electric mixer until smooth.
In a separate mixing bowl, whisk together the almond flour, 50 g granulated erythritol, cinnamon, baking powder, and salt.
Add the flour mixture to the banana mixture, stirring to combine into a batter. Spoon the batter into the lined tin, rapping it a few times on a flat surface to help settle it. Scatter the walnuts on top.
Bake until risen and a knife comes out clean from the centre, about 45 minutes. Remove the tin to a wire rack, letting the banana bread cool in its tin. Once cool, turn out onto a chopping board.
Place the remaining 50 g granulated erythritol in a small bowl; whisk in hot water by the teaspoon until a smooth, pourable icing forms.
Drizzle the icing over the banana bread. Cut into slices before serving.
Serves 8 or 1 loaf