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Keto Banana Bread

This keto banana bread delivers the comforting flavors and tender crumb you crave without the carb overload. Using almond flour, banana extract, and just a touch of real banana, this low-carb version captures the essence of the classic while keeping your macros in check at only 4g net carbs per slice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 and 1/2 cups almond flour finely ground, blanched
  • 1/3 cup coconut flour
  • 1/2 cup erythritol or monk fruit sweetener
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 large eggs at room temperature
  • 1/2 cup unsalted butter melted and cooled slightly
  • 1/4 cup sour cream full fat
  • 2 tablespoons mashed ripe banana about 1/4 of a medium banana
  • 2 teaspoons banana extract
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts optional

Equipment

  • 9x5-inch loaf pan
  • Parchment paper or non-stick spray
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line your 9x5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. Whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and cinnamon in a large bowl. Break up any lumps in the almond flour as you go.
  3. In your medium bowl, beat the eggs until slightly frothy. Add the melted butter, sour cream, mashed banana, banana extract, and vanilla extract, whisking until everything combines into a smooth mixture.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use your rubber spatula to fold everything together gently until just combined and no dry streaks remain.
  5. If you're using walnuts, fold them in now with just a few strokes.
  6. Scrape the batter into your prepared loaf pan and smooth the top with your spatula.
  7. Bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top starts browning too quickly after 30 minutes, tent it loosely with foil.
  8. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack. Allow it to cool completely before slicing, at least 30 minutes more.

Notes

For the most authentic banana flavor, use a very ripe banana for your 2 tablespoons of mash. Store the completely cooled bread wrapped tightly to maintain moisture for up to 5 days in the refrigerator or freeze for up to 3 months. Measure almond flour by spooning it into the measuring cup and leveling off rather than scooping directly to avoid a dry, dense texture.