Who says you can’t have dessert-style bread on a keto diet? This wholesome loaf delivers classic fill-the-kitchen aromas, light and fluffy texture, and luscious, slightly sweet banana flavor, minus the high carb count! Don’t be deterred by the robust ingredients list; most items are probably in your pantry and they just need to be combined in a bowl before baking. Try a slice of this moist and tasty keto banana bread toasted by itself or smeared with butter, recalculating the macros accordingly. Don’t like walnuts? Skip ‘em and recalculate the macros.
Keto Banana Bread
Equipment:
- 1 (8½ by 4½-inch) loaf pan
Ingredients List
- 8 Tbsp butter, divided
- 5 Tbsp coconut flour, divided
- 1½ cup fine almond flour
- 1/3 cup golden flaxseed, finely ground
- 1 Tbsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 3/4 tsp sea salt
- 4 eggs
- 2/3 cup granulated allulose sweetener (like RxSugar) or erythritol-based granulated sweetener (like Swerve)
- 1 Tbsp banana extract
- 1 tsp vanilla extract
- 1½ tsp apple cider vinegar
- 1/3 cup full-fat sour cream
- 1 cup walnuts, roughly chopped, divided
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat the oven to 350°F (180°C). Grease the loaf pan with 2 teaspoons of the butter, then dust the pan with 2 teaspoons of the coconut flour, tapping out any excess.
- Place the remaining butter in a small saucepan and melt it over medium-low heat. Let simmer, stirring occasionally, until golden brown and nutty smelling, 5 to 8 minutes. Set the browned butter aside to cool.
- In a large bowl, whisk together the remaining coconut flour, the almond flour, ground flaxseed, baking powder, xanthan gum, cinnamon, nutmeg, and salt. Set aside.
- In another large bowl, combine the eggs and sweetener and beat with an electric mixer on medium speed, until fluffy and lighter in color, about 2 minutes. Reduce the mixer speed to low and add the banana and vanilla extracts, apple cider vinegar, and browned butter.
- Add the flour mix to egg mix in three parts, alternating with sour cream, beginning and ending with flour. Mix until a fully incorporated, thick batter, 2 to 3 minutes. Fold in half of the walnuts.
- Pour the batter into the prepared loaf pan. Dip a spoon in water, then use the back of the wet spoon to smooth the batter. Sprinkle the remaining walnuts on top, then bake until the top is deep golden and a toothpick inserted into the center of the loaf comes out clean, 50 to 55 minutes. After 30 minutes of baking, check the bread; if you see deep golden-brown areas on the crust and walnuts, gently tent the loaf pan with aluminum foil for the remainder of baking. Let cool in the pan on a wire rack for 15 minutes.
- Carefully remove the bread from the pan and let it cool completely on a wire rack before slicing, 50 to 60 minutes. Serve.
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What can I use in place of the golden flaxseed?
Any hope to have recipe using only coconut flour with no almond flour? Appreciate !!
Hi Sharon, thank you for reaching out! Strictly coconut flour may change the consistency of the bread. However, we invite you to experiment and let us know what you think!
Delicious! So good those who tasted it could not believe it was Keto-“diet”-without banana, wheat or regular sugar banana bread. My second time around I doubled the resipe and made adjustments.
I did 3 tsp. instead of 2 tbsp.of baking powder
For the 1/3 c measurements I used the 1/3c twice
and tented the molds in 20 minutes and
cooked for 20 minutes more
It’s so hard to find a good keto breakfast pastry or bread but this one definitely rises to the occasion in flavor and texture. Put a little grass-fed butter on it and you’ll be in heaven 😇
This is an amazing recipe. I’ve used it a hundred times, and switch it up all the time.
I added some coco powder and took out just a little of the almond flour, added coffee or chocolate essence as well as the vanilla essence, and split the cake across the middle and filled it with chocolate frosting made with powdered swerve and coco.
I added walnuts and cranberries and used orange essence with the vanilla to make a gorgeous cranberry walnut cake.
I’ve made it with lemon essence and topped with lemon icing and sliced almonds and thin slices of lemon…
The possibilities are endless. The recipe is very forgiving if you just use common sense.
It’s not cheap to make (like my old zucchini bread with wheat flour), but it’s way healthier and a real treat. Thanks so much.
Wow! We are so impressed with your creativity. Keep it up.
This recipe is fantastic, the taste is divine and totally satisfies my need for dessert.
This banana bread is amazing! It turned out better than any other keto bread recipe I’ve tried. It doesn’t get flat.
I used pecans instead of walnuts. Next time, I will use a bit more banana extract. I LOVE it!
This is so good! Made muffins instead of a loaf. I have attempted to make “bread” many times and have always been disappointed. This turned out perfectly every time I’ve made it. Love it!
On my first time it turned out brilliantly and I shall certainly do it again. This is my first time at baking. How wonderful to discover something new at this time in my life.
Love the recipes. Absolutely delicious