This Keto Banana Bread recipe with almond flour and coconut flour is moist, subtly sweet and incredibly delicious! Naturally gluten-free, dairy free and healthy.
1small very ripe banana (2.8oz /80g peeled weight)
⅓cup(80ml) coconut oilmelted and cooled slightly
4large eggs, room temperature
2tspbanana or vanilla extract
1cup(180g) sweetener, I used Sukrin Gold
1 ½cup(150g) fine almond flour
½cup(50g) coconut flour
1tbspGluten Free baking powder
2 tspPsyllium Husk Powder
1tspground cinnamon
½tspXanthan Gum
¼tspsalt
½cup(50g) shelled walnutsto top, optional
Glaze
6tbsppowdered Erythritol
1tspvanilla extract
wateras needed
Instructions
Make the Banana Bread
Preheat the oven to 350°F / 180°C. Grease a small loaf pan, and line with parchment paper letting the edges of the paper hang over the edges.
Put the banana, coconut oil, eggs and any extracts in a measuring jug and blend using an immersion blender or put in a food processor and blitz.
Put the almond flour, coconut flour, baking powder, psyllium hugs powder, xantan gum, spices and salt into a mixing bowl and stir to combine the ingredients and get rid of any lumps.
Pour in the liquid ingredients and use a spatula to stir everything together until you have a fairly thick batter.
Transfer the batter into the prepared loaf pan and level with the spatula.
Add the walnuts and bake for 1 hour 10 minutes, tenting the pan with aluminum foil after 30 minutes.
The banana bread is ready when risen and firm to the touch. A skewer or knife inserted in the centre should come out clean.
Cool in the tin then lift out using the parchment paper. The bread will hold together best if you leave it for a day before slicing... (I know that's a lot to ask).
Glaze
Combine the powdered erythritol with the extract and just enough water to make a pourable glaze.
Drizzle over the cooled banana bread and enjoy!
Video
Notes
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