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Keto Banana Bread

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Keto banana bread is a low-carb, grain-free take on a classic favorite. Made without real bananas, this moist, tender loaf uses banana extract to deliver all the nostalgic flavor you crave—without the carbs. Perfect for breakfast, snacking, or dessert on a ketogenic diet.

Ingredients

  • 1 ½ cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs
  • ⅓ cup melted butter or coconut oil
  • ½ cup granulated keto sweetener (e.g. erythritol or monk fruit)
  • ¼ cup unsweetened almond milk
  • 1 ½ tsp banana extract
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: ⅓ cup sugar-free chocolate chips or ½ tsp ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
  2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together eggs, melted butter, sweetener, almond milk, and banana extract until smooth.
  4. Add dry ingredients to wet ingredients and mix until combined. Do not overmix.
  5. Fold in any optional add-ins like nuts or chocolate chips.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Be sure to use high-quality banana extract for authentic flavor.
  • If using coconut oil, make sure other ingredients are room temperature to avoid solidifying the oil.
  • Let the bread cool completely before slicing for best texture.
  • To freeze, wrap the loaf or slices tightly and store for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/keto-banana-bread/