This version of traditional banana bread is low-carb and keto-friendly! Bananas are not keto-friendly as they are too high in carbs. And, traditional banana bread is full of other high carb ingredients such as flour and sugar.
If you love banana bread, but don’t want all the carbs, you will love this version. Most people won’t even know it is a keto-version!
The recipe uses banana extract, almond and coconut flours and any granular sugar substitute, that is suitable for baking such as . We swerve or monkfruit. I like to use xanthan gum to make sure the bread doesn’t fall apart but you don’t have to use it. Just be sure to let the loaf cool completely before you cut it so it doesn’t crumble!
- Preheat the oven to 350 degrees Line a loaf pan with parchment paper.
- Mix together almond flour, coconut flour, baking powder, cinnamon, and sea salt (optional).
- Using a hand or stand mixer, in a second large bowl, mix butter and granular sweetener until fluffy. Using a low setting, beat in the eggs until combined, Then stir in the banana extract and almond milk.
- Add the dry ingredients into the bowl with the butter eggs and sweetener. Beat on low setting until thoroughly mixed. It will have the consistency of thick batter. Stir in the chopped walnuts into the batter using a spoon.
- Pour the batter into the lined loaf pan and smooth the top. If you are using extra walnuts pour them on top and press them lightly into the surface.
- Bake in 350 degree oven for 1 hour or until a toothpick comes clean.
- Remove from oven and let sit 10 minutes before removing from loaf pan. Let sit on a cooling rack until completely cooled before slicing. If you cut before it is completely cooled it will tend to fall apart.