Description
A nutrient-dense, low-carb banana bread using almond and coconut flour to mimic bakery-style texture. Naturally sweetened and spiced with banana aromatics for a keto-friendly treat.
Ingredients
Large Eggs
4 units Room temperature eggs provide better lift
Large Banana
1 unit Use a very ripe, spotted banana for max sweetness
Unsalted Butter
2 tbsp Melted and cooled; use coconut oil for dairy-free
Vanilla Extract
1 tsp Pure extract offers the best depth of flavor
Banana Extract
1/4 tsp Enhances aroma without adding sugar
Fine Almond Flour
1 1/2 cups Use blanched superfine flour, not almond meal
Coconut Flour
2 tbsp Vital for absorbing moisture and adding structure
Sugar-Free Sweetener
1/3 cup Use erythritol or allulose for keto protocol
Walnuts
1/2 cup Chopped (optional, for texture)
Baking Powder
1 tsp Ensures proper rise and structure
Instructions
Preheat oven to 350°F (180°C). Grease an 8×4-inch loaf pan
Mash banana in a large bowl until smooth
Beat eggs thoroughly at room temperature until frothy
Add melted unsalted butter or coconut oil to egg mixture
Stir in vanilla extract and banana extract
Combine almond flour, coconut flour, baking powder, and sugar-free sweetener
Gradually mix dry ingredients into wet ingredients until fully incorporated
Fold in chopped walnuts (optional)
Pour batter into prepared loaf pan
Bake for 45-50 minutes until toothpick inserted comes out clean
Let cool completely before slicing
Notes
For extra moisture, brush melted coconut oil over top during last 5 minutes of baking
Store in an airtight container at room temperature for 2 days or freeze for up to 3 months
Substitute maple extract for banana extract if preferred
Butter can be omitted, but oil free version may require additional wet ingredients
- Prep Time: 15
- Cook Time: 50
- Category: Brunch
- Method: Baking
- Cuisine: American