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Keto Banana Bread - Moist, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 2 cups super-fine almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • Wet Ingredients 3 large eggs, room temperature
  • 1/3 cup unsalted butter, melted and cooled (or coconut oil)
  • 1/2 cup granular erythritol or allulose (adjust to taste)
  • 2 tablespoons mashed ripe banana (about 1/4 of a small banana)
  • 2 teaspoons banana extract
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk (or other low-carb milk)
  • Optional Mix-Ins 1/2 cup chopped walnuts or pecans
  • 1/3 cup sugar-free chocolate chips
  • For the Pan Butter or coconut oil for greasing
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, letting the sides overhang for easy lifting. Grease any exposed areas of the pan.
  2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon until well combined. Break up any almond flour clumps with your whisk.
  3. In a separate bowl, whisk the eggs until frothy, about 20–30 seconds. Add melted butter, sweetener, mashed banana, banana extract, vanilla, and almond milk. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir with a spatula until a thick, smooth batter forms. If using nuts or chocolate chips, fold them in now.
  5. Spread the batter evenly in the prepared loaf pan. Smooth the top with a spatula and tap the pan gently on the counter to release air bubbles.
  6. Bake for 45–55 minutes, or until the top is deep golden and a toothpick comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent with foil halfway through.
  7. Cool in the pan for 15 minutes, then use the parchment to lift the loaf onto a wire rack. Let it cool completely before slicing for the best texture.
  8. Slice with a serrated knife. Serve as is, or warm slightly and top with butter or a dollop of sugar-free nut butter.