Is there anything more comforting than the warm, sweet aroma of freshly baked banana bread? If you thought you had to give up this classic treat on a keto or low-carb diet, think again! This recipe uses a clever trick (hello, banana extract!) to deliver all the nostalgic flavor you love, without the carbs. It’s incredibly moist, packed with crunchy walnuts, and so easy to whip up. Get ready to fall in love with a guilt-free slice of heaven!
Ingredients
• ¼ cup / 30 grams walnuts, chopped, plus more for topping
• 1 cup / 110 grams blanched almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon xanthan gum
• 1 teaspoon cinnamon
• ¼ cup / 50 grams erythritol sweetener
• 3 tablespoons grass-fed butter, unsalted, softened
• 2 large pasteurized eggs, at room temperature
• 1 teaspoon banana extract, unsweetened
• 2 tablespoons almond milk, unsweetened
Instructions
1. Preheat your oven to 350°F / 175°C. Line a 9×5 inch (22.5×12.5 cm) loaf pan with parchment paper, leaving an overhang on the sides to act as handles.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and cinnamon until well combined.
3. In a separate bowl, use an electric mixer to beat the softened butter and erythritol sweetener until light and fluffy.
4. Beat in the eggs one at a time, followed by the banana extract and almond milk. Mix until the wet are smooth.
5. Gradually add the dry flour mixture to the wet mixture, beating on low speed until just incorporated. Be careful not to overmix.
6. Gently fold in the ¼ cup of chopped walnuts.
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle with additional chopped walnuts if desired.
8. Bake for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before using the parchment paper handles to lift it out.
10. Transfer the loaf to a wire rack to cool completely before slicing. This step is crucial to prevent it from crumbling.
Nutritional Information
• Serving Size: 1 slice
• Calories: 236
• Fat: 21.2 g
• Protein: 7.8 g
• Carbohydrates: 6.2 g
• Fiber: 4.2 g
• Net Carbs: 2 g
• Note: is an estimate and may vary based on the specific used.
Pro Tips
• Room Temperature is Key: Using room temperature eggs and softened butter helps the combine smoothly, resulting in a better, more uniform texture.
• Don’t Overmix: Once you combine the wet and dry , mix only until they are just incorporated. Overmixing can develop the gluten-like properties of the flours and lead to a dense, tough bread.
• Storage: Store the cooled banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months!
• Nut Variations: Feel free to swap the walnuts for pecans or omit them entirely. For a decadent twist, add a handful of sugar-free chocolate chips to the batter.
FAQ
Q: Can I use real bananas in this keto recipe
A: This recipe is specifically designed to be low-carb by using banana extract instead of real bananas, which are high in sugar and carbs. Using the extract provides authentic banana flavor while keeping the net carbs per slice at only 2 grams.
Q: Why is my keto banana bread crumbly
A: The most common reason for crumbly keto bread is slicing it while it’s still warm. It’s crucial to let the loaf cool completely on a wire rack after baking. This allows the bread to set properly and ensures clean, firm slices.
Q: What can I substitute for walnuts
A: You have several options! You can swap the walnuts for an equal amount of chopped pecans, add a handful of sugar-free chocolate chips for a decadent twist, or simply omit the nuts altogether for a classic, smooth texture.
Q: How do I store this low carb banana bread
A: Store the cooled banana bread in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to a week. This bread also freezes beautifully for up to 3 months.
