Ingredients:

  • 1/2 cup (113 g) Unsalted Butter, melted and cooled
  • 3 Large Eggs, room temperature
  • 1/4 cup (60 ml) Full-Fat Sour Cream or Greek yogurt
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 1/2 teaspoons (7.5 ml) Banana Emulsion or Extract (high quality)
  • 2 1/2 cups (300 g) Fine Almond Flour (super-fine ground)
  • 1/4 cup (30 g) Coconut Flour, sifted
  • 1/2 cup (100 g) Granulated Keto Sweetener (e.g., Erythritol/Monk Fruit blend)
  • 1 tablespoon (15 g) Baking Powder
  • 1/2 teaspoon (2.5 g) Ground Cinnamon
  • 1 teaspoon (5 g) Xanthan Gum (for binding)
  • 1/4 teaspoon (1.25 g) Salt (fine sea salt)
  • 1/4 cup (30 g) Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, xanthan gum, and salt. Sifting the flours is crucial to prevent lumps. Set aside.
  3. Cream Wet Ingredients: In a separate medium bowl, whisk together the melted (and cooled) butter, sour cream, eggs, vanilla extract, and banana extract until fully combined and slightly frothy.
  4. Incorporate Dry: Gradually add the sifted dry ingredients into the wet mixture. Mix on low speed or fold by hand just until the dry ingredients are fully incorporated. Avoid overmixing.
  5. Fold in Mix-ins: Gently fold in any optional nuts or chocolate chips.
  6. Transfer to Pan: Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake: Place the loaf in the preheated oven. Bake for 45–55 minutes. If the top begins browning too quickly after 30 minutes, loosely tent the loaf with aluminium foil.
  8. Check for Doneness: The bread is done when the internal temperature reaches 200°F (93°C) and a skewer inserted into the center comes out clean.
  9. Cool: Remove the loaf from the oven and allow it to cool in the pan for 15 minutes.
  10. Final Cooling: Using the parchment paper sling, lift the bread out of the pan and transfer it to a wire rack to cool completely (at least 30 minutes) before slicing to prevent crumbling.