Keto Banana Bread (with Banana Extract — No Real Bananas!)
Moist crumb, nostalgic aroma, zero banana sugar load. Almond-and-coconut flours keep the loaf tender and sliceable, while butter and eggs deliver that old-school bakery richness. Banana extract dials in the flavor; walnuts or sugar-free chips add texture. Toast a slice and the edges crisp while the inside stays plush.
You get the classic coffee-break comfort with smart fats and minimal net carbs—steady energy, no glycemic rollercoaster.
Serving Suggestions
Serve warm or toasted with:
● A pat of grass-fed butter or cream cheese
● A drizzle of sugar-free maple syrup
● A sprinkle of chopped walnuts or cinnamon
Time & Yield
● Prep Time: 10 minutes
● Cook Time: 45 minutes
● Total Time: 55 minutes
● Servings: 10 slices
Ingredients
Dry Ingredients:
● 2 cups almond flour
● 2 tbsp coconut flour
● 1 ½ tsp baking powder
● ½ tsp baking soda
● ½ tsp salt
● 1 tsp ground cinnamon
● ¼ tsp nutmeg (optional for warm flavor)
Wet Ingredients:
● 3 large eggs
● ½ cup unsalted butter, melted (or coconut oil for dairy-free)
● ½ cup granular erythritol or monk fruit sweetener
● 1 tsp vanilla extract
● 1 ½ tsp banana extract (adjust to taste)
● ¼ cup unsweetened almond milk
Optional Add-Ins:
● ¼ cup chopped walnuts or pecans
● 2 tbsp sugar-free chocolate chips
Directions
Preheat the Oven: Preheat to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it lightly with butter
Mix the Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Prepare the Wet Ingredients: In a large mixing bowl, whisk eggs until frothy. Add melted butter, sweetener, vanilla extract, banana extract, and almond milk. Mix until smooth and creamy.
Combine Wet and Dry: Slowly add the dry ingredients into the wet mixture. Stir until fully combined and a thick batter forms. (If adding nuts or chocolate chips, fold them in now.)
Pour and Smooth: Pour the batter into the prepared loaf pan, spreading evenly with a spatula.
Bake: Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. (Check at 40 minutes — almond flour can brown quickly.)
Cool Completely: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
Keto Tips
● Use banana extract sparingly — a little goes a long way for that classic banana flavor.
● For extra moisture, you can add 2 tbsp sour cream or Greek yogurt to the batter.
● This bread stores well — refrigerate up to 5 days or freeze for up to 3 months