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Keto Banana Bread

This keto banana bread captures everything you love about the classic comfort food while keeping your carb count firmly in check. With only 3 net carbs per slice, it features authentic banana flavor from banana extract and a touch of real banana, with a moist, tender texture studded with crunchy walnuts.
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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: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups almond flour finely ground
  • 1/3 cup coconut flour
  • 3/4 cup granulated erythritol or preferred keto sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 large eggs room temperature
  • 1/4 cup butter melted and cooled
  • 1/4 cup sour cream full fat
  • 1/4 cup mashed ripe banana about half a small banana
  • 2 teaspoons banana extract
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts roughly chopped

Equipment

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

Method
 

  1. Preheat your oven to 350 degrees F and line a 9x5 inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
  2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and cinnamon until thoroughly combined, breaking up any lumps.
  3. In a medium bowl, beat the eggs until slightly frothy, then add the melted butter, sour cream, mashed banana, banana extract, and vanilla extract. Mix until smooth and uniform in color.
  4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. The batter will be thick, almost like a paste.
  5. Gently fold the chopped walnuts into the batter, reserving about two tablespoons for topping if desired.
  6. Scrape the batter into your prepared loaf pan and spread it evenly with the spatula. Tap the pan firmly on the counter twice to release any large air bubbles.
  7. Bake for 40 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 browns too quickly, tent loosely with foil for the last 15 minutes.
  8. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Allow it to cool completely before slicing, about 30 more minutes.

Notes

For the most authentic banana bread flavor, let the loaf rest wrapped in plastic wrap overnight at room temperature before serving. The flavors deepen significantly and the texture becomes even more moist. Store in the refrigerator for up to 5 days or freeze sliced for up to 3 months.