Coconut Flour Banana Bread

I made this without the stevia and thought it could do with some more sweetness so I added the stevia to the ingredient list. (I poured sugar-free maple syrup on one slice and it was quite nice.) It’s a nice riff on banana bread with chocolate chips and nuts. (You could add nuts, too, of course, but the cacao nibs have a nutty texture. (Are the bananas worth 72 net carbs they add to the whole recipe, so 5 net carbs per slice if your loaf gets 14 slices? They are for me, as a treat, but obviously I won’t be making this all the time.)

3 ripe bananas, mashed

1/3 c butter or coconut oil, melted

6 eggs

2 tbsp yogurt

1 tsp vanilla extract

1/2 c coconut flour

1/2 tsp sea salt

1/4 tsp. stevia

1 tsp baking powder

1 tsp baking soda

1/2 cup cacao nibs

1. Preheat oven to 350 degrees and grease one loaf pan.

2. In a medium size bowl combine bananas and melted butter, mixing thoroughly. Add eggs, yogurt, and vanilla. Whisk until eggs are combined.

3. Combine coconut flour, stevia, and salt with wet ingredients. Let the mixture sit for 20 minutes.

4. Add the baking soda and baking powder and stir well. Stir in the cacao nibs.

5. Transfer batter to greased pan and bake for about 45 minutes. Bread is ready when toothpick inserted in the center comes out clean.

6. Remove bread from oven and allow to cool in pan for about 5 minutes before transferring to wire racks to continue cooling.