Missing banana bread on keto? I totally get it. It’s one of those comfort foods that’s hard to forget about when you’re cutting carbs.
Good news though – this keto banana bread tastes like the real thing. It’s moist, sweet, and has that warm banana flavor you’ve been craving.
The secret is banana extract. You get all the flavor without the sugar and carbs that come with actual bananas. Pretty simple trick but it works so well.
This recipe uses almond flour and coconut flour as the base, with erythritol for sweetness. The result is a low carb loaf that’s perfect for breakfast or a snack.
It’s easy to make, comes together in one bowl, and your kitchen will smell incredible while it bakes. Let’s get into it.
Why You’ll Love This Recipe
Tastes Like Real Banana Bread – The banana extract gives you that classic sweet banana flavor you have been missing on keto.
Perfectly Moist Every Time – The sour cream and butter keep this bread incredibly soft and moist with zero dryness.
Beautiful Golden Crust – It bakes up with a deep golden top that looks just like traditional banana bread from a bakery.
Recipe Ingredients
- 2 cups Almond Flour
- 1/3 cup Coconut Flour
- 2/3 cup Granulated Erythritol
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 4 Large Eggs
- 1/3 cup Unsalted Butter, melted
- 1/4 cup Sour Cream
- 2 tsp Banana Extract
- 1 tsp Vanilla Extract
- 1/3 cup Chopped Walnuts
How To Make
Step 1
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper, leaving an overhang on the long sides for easy removal.
Step 2
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, and salt.
Step 3
In a separate bowl, whisk the eggs, melted butter, sour cream, banana extract, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms with no dry pockets remaining.
Step 4
Fold in the chopped walnuts, reserving a small handful to sprinkle on top if desired.
Step 5
Pour the batter into the prepared loaf pan and smooth the top. Scatter any remaining walnuts over the surface.
Step 6
Bake for 45 to 55 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
Step 7
Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before slicing.
Tips
Let the Eggs and Sour Cream Warm Up First
Take your eggs and sour cream out of the fridge about 30 minutes before you start. Cold eggs and cold sour cream don’t blend as smoothly with melted butter, and the butter can actually re-solidify into little clumps when it hits cold ingredients.
Room temperature ingredients mix together into a much smoother batter, which gives you a more even crumb in the finished bread.
Don’t Skip the Foil Tent
Almond flour browns faster than regular flour, so this bread can go from golden to too dark pretty quickly. Check the top around the 25-30 minute mark, and if it’s already looking deep golden, loosely lay a piece of foil over the pan.
The inside still needs time to cook through, and the foil lets that happen without the crust getting overly dark or dry. This one step makes a big difference with almond flour bakes.
Go Easy on the Banana Extract
Banana extract is strong. The 2 teaspoons called for in the recipe gives a solid banana flavor, but if you accidentally pour even a little extra it can taste artificial fast.
Measure it carefully rather than eyeballing it. If anything, start with 1 1/2 teaspoons, taste the batter, and add more if you want it stronger. You can always add more but you can’t take it out.
More Recipes
- Keto Banana Pudding Cups
- Keto Cinnamon Swirl Coffee Cake
- Keto Lemon Poppy Seed Loaf
- Keto Pumpkin Bread
- Keto Zucchini Bread
Frequently Asked Questions
Does this actually taste like banana bread without real bananas?
It really does, and that’s thanks to the banana extract doing all the heavy lifting. It gives you that familiar sweet banana flavor without adding the carbs and sugar that come with actual bananas.
If you want an even stronger banana taste, you can bump the banana extract up to 3 teaspoons. Just add a little at a time and taste the batter as you go until it hits the right spot for you.
Keto Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper, leaving an overhang on the long sides for easy removal.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the eggs, melted butter, sour cream, banana extract, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms with no dry pockets remaining.
- Fold in the chopped walnuts, reserving a small handful to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Scatter any remaining walnuts over the surface.
- Bake for 45 to 55 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
- Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before slicing.