This keto-friendly banana bread is moist, soft, and full of banana flavor — without the high carbs of regular bananas. Most recipes use banana extract plus a small amount of real banana for flavor while keeping carbs low.
Ingredients
Dry Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
Wet Ingredients
- 4 large eggs
- ⅓ cup melted butter or coconut oil
- ½ cup keto sweetener (monk fruit or erythritol blend)
- ¼ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 tsp banana extract
- Optional: ¼ mashed ripe banana for authentic flavor
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- Sugar-free chocolate chips
Instructions
1. Prep
Preheat oven to:
- 350°F (175°C)
Grease or line a 9×5-inch loaf pan.
2. Mix Dry Ingredients
In a bowl combine:
- almond flour
- coconut flour
- baking powder
- baking soda
- cinnamon
- salt
3. Mix Wet Ingredients
In another bowl whisk:
- eggs
- melted butter
- sweetener
- sour cream
- vanilla
- banana extract
- mashed banana (if using)
4. Combine
Fold dry ingredients into wet ingredients until fully mixed.
Add nuts or chocolate chips if desired.
5. Bake
Pour batter into loaf pan.
Bake:
- 45–55 minutes
until golden and a toothpick comes out mostly clean.
If browning too quickly, loosely cover with foil during the last 15 minutes.
6. Cool
Cool completely before slicing for best texture.
Storage
- Room temperature: 2 days
- Refrigerator: up to 1 week
- Freezer: up to 3 months
Keto Notes
- Real bananas are higher in carbs, so using banana extract keeps this recipe keto-friendly.
- Almond + coconut flour create a moist texture similar to traditional banana bread.
