Keto Chocolate Chunk Banana Bread

Directions

1. Preheat oven to 350F. Grease a 9×5 loaf pan and line with parchment paper.
2. In a large bowl, with a hand mixer, using the beater attachment, mix the eggs, butter, sour cream, vanilla, molasses, flavor drops and sweeteners until its one homogenous mixture. Some very small lumps from the butter are okay. Don’t over mix.
3. In a medium bowl whisk together the flours, baking powder, and salt until incorporated.
4. Slowly stir wet ingredients into the dry ingredients, until combined. Mix will resemble a thick pancake batter consistency.
5. Gently fold in 2/3 of the chocolate chunks.
6. Pour the batter into the already prepared loaf pan.
7. Bake on center rack for 50-55 mins.
8. 30 minutes into the baking time, carefully top the loaf with the remaining chocolate chunks. If you add them at the beginning of the baking time, they will burn.
9. Allow the loaf to cool in the pan. Remove from pan once cooled.
10. The banana bread will keep for up to a week when stored in a ziplock bag or airtight container in the refrigerator.