Renee's Kitchen Quest

Bring on the heat!
Keto Banana Bread

Keto Banana Bread

Rate this post

Jump to Recipe Print Recipe

Hello, my fellow foodie adventurers!

Today’s quest is pure comfort in loaf form: Keto Banana Bread! Bread is one of those things you think you have to give up forever on keto… but I’m here to tell you that’s not true! This delicious loaf captures everything you love about classic banana bread — warm baking aromas, light and fluffy texture, and that sweet banana flavor — minus the carbs. It’s lightly sweetened, perfectly spiced, and studded with crunchy walnuts. One slice with a pat of butter or a cup of coffee and you’ll forget it’s keto!

 

Ingredients You’ll Need (Quest Inventory)

  • 8 tbsp butter (plus 2 tsp for greasing)
  • 5 tbsp coconut flour (plus 2 tsp for dusting the pan)
  • 1½ cups fine almond flour
  • ⅓ cup golden flax-seed, ground
  • 1 tbsp baking powder
  • 1 tsp xanthan gum
  • ½ tsp ground cinnamon
  • ¼ tsp grated nutmeg
  • ¾ tsp sea salt
  • 4 large eggs
  • ⅔ cup Monk Fruit sweetener (or your favorite keto granulated sweetener)
  • 1 tbsp banana extract
  • 1 tsp vanilla extract
  • 1½ tsp apple cider vinegar
  • ⅓ cup full-fat sour cream
  • 1 cup walnuts, chopped (divided)

 

How to Forge the Feast (Quest Steps)

    • 1. Preheat oven to 350°F. Grease a standard loaf pan with 2 tsp butter, then dust with 2 tsp coconut flour. Tap out excess.
    • 2. Melt the remaining butter in the microwave and set aside to cool slightly.
    • 3. In a large bowl, whisk together the remaining coconut flour, almond flour, ground flax-seed, baking powder, xanthan gum, cinnamon, nutmeg, and salt. Set aside.
    • 4. In the bowl of a stand mixer (or large mixing bowl with hand mixer), beat the eggs and sweetener on medium speed until light, fluffy, and pale in color (about 3–4 minutes).
    • 5. Add the banana extract, vanilla extract, apple cider vinegar, and melted butter. Mix until combined.
    • 6. Add the dry ingredients in two additions, alternating with the sour cream. Mix just until a thick batter forms — do not over-mix.
    • 7. Fold in half of the chopped walnuts.
    • 8. Pour the batter into the prepared loaf pan and sprinkle the remaining walnuts on top.
    • 9. Bake for 30 minutes. Tent the top loosely with foil to prevent over-browning, then bake another 25–30 minutes, until a toothpick inserted in the center comes out clean.
    • 10. Remove from oven and cool in the pan on a wire rack for 15 minutes. Carefully remove the loaf from the pan and let it cool completely before slicing.

     

Tips, Tricks & Tasty Variations

 

Cooking Tips:
  • Don’t skip the xanthan gum — it helps give the bread structure and that classic bread-like crumb.
  • Tent with foil midway so the top doesn’t get too dark while the center finishes baking.
  • Cool completely before slicing — it firms up as it cools and slices much cleaner.

 

Tasty Variations:

  • Chocolate chip: fold in sugar-free chocolate chips instead of (or with) walnuts.
  • Nut-free: omit walnuts or replace with pumpkin seeds.
  • Extra banana flavor: add 1–2 tbsp banana extract or a pinch of banana powder if you can find it.
  • Mini loaves or muffins: divide batter into smaller pans or muffin tins — reduce bake time to 20–25 minutes.

 

This keto banana bread is proof you don’t have to miss out on your favorite baked goods.

 

Tag me when you bake a loaf — I want to see that golden top and those walnut pieces!

 

If you missed it, swing back to my last post: Keto Mashed “Potatoes” — the ultimate low-carb side!

Keto Banana Bread

Renee
This Keto Version captures everything you love about classic banana bread ,the warm baking aromas, the light fluffy texture, and that sweet banana flavor minus the carbs.
Print Recipe Pin Recipe
Course Breakfast, Dessert
Cuisine American
Servings 6

Equipment

  • 1 loaf pan

Ingredients
  

  • 8 tbsp butter
  • 5 tbsp coconut flour
  • 1/1/2 cup fine almond flour
  • 1/3 cup golden flaxseed 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 large eggs
  • 2/3 cup monk fruit
  • 1 tbsp banana extract
  • 1 tsp vanilla extract
  • 11/2 tsp apple cider vinegar
  • 1/3 cup full-fat sour cream
  • 1 cup walnuts chopped

Instructions
 

  • Preheat oven to 350°F. Grease a standard loaf pan with 2 tsp butter, then dust with 2 tsp coconut flour. Tap out excess.
  • Melt the remaining butter in the microwave and set aside to cool slightly.
  • In a large bowl, whisk together the remaining coconut flour, almond flour, ground flax-seed, baking powder, xanthan gum, cinnamon, nutmeg, and salt. Set aside.
  • In the bowl of a stand mixer (or large mixing bowl with hand mixer), beat the eggs and sweetener on medium speed until light, fluffy, and pale in color (about 3–4 minutes).
  • Add the banana extract, vanilla extract, apple cider vinegar, and melted butter. Mix until combined.
  • Add the dry ingredients in two additions, alternating with the sour cream. Mix just until a thick batter forms — do not over-mix.
  • Fold in half of the chopped walnuts.
  • Pour the batter into the prepared loaf pan and sprinkle the remaining walnuts on top.
  • Bake for 30 minutes. Tent the top loosely with foil to prevent over-browning, then bake another 25–30 minutes, until a toothpick inserted in the center comes out clean.
  • Remove from oven and cool in the pan on a wire rack for 15 minutes. Carefully remove the loaf from the pan and let it cool completely before slicing.

Notes

cal 205/fat 18/pro 7/carb 7/fiber 4
Keyword Keto