Keto Banana Bread Recipe Ingredients:
► 2 cups Wholesome Yum Blanched Almond Flour
► 1/4 cup Wholesome Yum Coconut Flour
► 1 tbsp Baking powder
► 2 tsp Cinnamon
► 1/2 tsp Xanthan gum
► 1/4 tsp Sea salt
► 1/2 cup Butter (softened)
► 2/3 cup Besti Monk Fruit Allulose Blend
► 4 large Eggs (at room temperature)
► 1/2 cup Unsweetened almond milk (at room temperature)
► 2 tsp Banana extract
► 1 cup Chopped walnuts (optional, divided)
Video Transcript:
Hi everyone, It’s Maya from WholesomeYum.Com and today I’m showing you how to make keto banana bread. Now, before you exclaim, “bananas are not keto!” I know and don’t worry. There are no actual bananas in this low carb banana bread.
How is this possible? Well, we’re gonna use a secret ingredient that tastes just like bananas, but without all the carbs of bananas. You’ll have to watch me make the recipe to see the secret ingredient, but first, can we just talk about what it tastes like? You guys, this bread is amazing, it’s the best. It’s moist, it’s sweet and it tastes and smells just like real banana bread.
If you’ve seen my video for keto pancakes, you know that I talked about almond flour and coconut flour creating a better texture than just one of them alone.
The same is true here. We’re using Wholesome Yum Almond Flour and Wholesome Yum Coconut Flour for this recipe and it’s gonna give your keto banana bread the absolutely best texture it can have. So don’t swap one with the other. The result is not going to be the same.
If you haven’t seen the pancake video yet, I’ll link that down below for you. The other important component here is the sweetener. I use Besti Monk Fruit Allulose Blend for all my sweet keto baking recipes. It tastes just like sugar and it’s perfect in this bread. If you want to see more of my low carb baking recipes, be sure you subscribe and you’ll be notified as soon as I post more of those.
I have more coming up this fall. Using Besti is particularly important for this banana bread because it’s gonna give you a really nice, moist texture, just like you get from using real bananas. This really helps with the moisture. It’s available on my website and on Amazon, I’ll link both for you down below, and the flours are available there as well. Okay, who’s ready to make some keto banana bread?
Let’s do this. (upbeat happy music) I’m going to start by mixing my dry ingredients first. So I’ll need two cups of Wholesome Yum Blanched Almond Flour, and a quarter cup of Wholesome Yum Coconut Flour.
The coconut flour just helps to balance the almond flour so that it’s not too heavy. And we’ll add a tablespoon of baking powder.
That’s more than you typically need for baked goods, but trust me, you’re gonna need that for this keto banana bread. And make sure your baking powder is fresh as well. We’ll add two teaspoons of cinnamon, half a teaspoon of xantham gum. The xanthan gum really improves the texture and makes it less crumbly, but you can skip it if you like. And I’ve added a quarter teaspoon of sea salt here as well.
We’re gonna whisk all those dry ingredients together until there are no lumps. Now I’m going to set that aside and the next thing I’m going to do is cream butter and Besti sweetener together. So I’m going to use half a cup of butter. Make sure that it’s at room temperature because this is necessary for it to blend evenly and not end up in little chunks.
And we’re going to add two thirds of a cup of Besti Monk Fruit Allulose Blend.
If you use a different sweetener, you might need a different amount and you might not end up with a banana bread that’s as moist, so I highly recommend using this one. And so you’re gonna use the hand mixer for a couple of minutes. This is gonna introduce air and you want it nice and fluffy. This is what we want for our keto banana bread. Next, we’re going to add the eggs.
So I’ve just added one egg here and I’m going to beat after each addition. Make sure your eggs are at room temperature, because if they are cold, the butter is going to solidify and nobody wants that. So I’m just going to add one egg at a time here for four eggs total. Watch for little shells in the batter. If you get one in there, no big deal.
Just take it out. I got one of those. So you’re gonna keep mixing this until it’s nice and uniform, nice and fluffy and frothy. And now I’ll add the rest of the wet ingredients. So I will need half a cup of unsweetened almond milk, again, at room temperature so that the butter doesn’t solidify.
If you like, you can use coconut milk instead here or even half and half or heavy cream will work as well. And now the most exciting part, the secret ingredient! It’s banana extract! We are adding two teaspoons of banana extract. This stuff comes from real bananas.
Don’t use the imitation stuff. You will notice a different in the final low carb banana bread. If you want it to taste like real banana bread, you need to use a quality extract, so I’m gonna link the one I use down below. And I’m just gonna beat that again until it’s nice and smooth. Now this next part, I always struggle with a little bit because it requires two hands and the bowl is heavy, but we can do this.
Okay, so while the mixer is running, I’m going to add the dry ingredients a little bit at a time.
The reason I’m using a measuring cup here is because for me, it’s hard to add directly from the bowl. If you’re strong enough and you can add directly from the bowl, feel free. Whatever’s easier for you. Just make sure you just kind of add a little bit and then beat after each addition.
It’s gonna be a little runny at first, a little chunky, and then eventually it’ll get thick like this. And now we’re going to fold in the walnuts. I’m using one cup of chopped walnuts here and I’ve divided those so half goes into the batter and half is going to go on top of the bread. Okay, so our batter is ready, but before we can add it to the loaf pan, we need to line it with parchment paper. So here’s my little trick to do that, you flip the loaf pan over and then you cut away the corners just like this and then after you flip it right side up again, you can just insert it inside and it’s gonna fit perfectly.
The corners don’t bunch up. I love this trick for all my keto bread recipes. And now you can go ahead and add the batter to the loaf pan. By the way, this is an eight by four loaf pan or eight and a half by four and a half, depending on if you measure at the top or bottom. I’ll link it down below so you get the right size.
You can use a different size pan if you want to, but if you want a taller keto banana bread, this is the size you wanna use. And I’m just gonna smooth the top here so that it’s nice and uniform. This bread doesn’t rise a ton. It rises a little bit, but not a lot. So I do round the top a bit.
And I’m going to add the rest of those walnuts that I talked about. I’m gonna add those on the top. You don’t have to do this. You can leave the top bare if you like, but I think that this sugar-free banana bread just looks so pretty with the walnuts on top, so this is what I’m doing.
I like to pat the top gently a little bit to make sure that those nuts really stick into the top so they don’t fall off when we cut the bread later.
Last step, we need to bake our keto banana bread. We’re going to bake this for 30 to 40 minutes at 350 degrees Fahrenheit to start. At that point, the top is going to be golden and it’s going to look done, but it isn’t.
Then we’re going to tent the top with foil and bake for 20 to 25 more minutes. That’s how long it takes to actually be done.
If you take it out too early, the bread is going to fall. Nobody wants that. So I’ll go ahead and take this out. We’re gonna remove the foil. Don’t need this anymore.
And I’m going to use the toothpick test to confirm that this bread is done. So insert it into the center all the way to the bottom and check that it comes out clean. If it’s clean, then your low-carb banana bread is ready. Once the pan has cooled enough that you can touch it, use the edges of the parchment paper to transfer to a cooling rack.
This is going to prevent extra moisture from building up, which we don’t want.
And you do want this to cool completely before you try to slice it. My bread is finally cooled and I’m so excited to cut into this. It really smells like banana bread in here. (parchment paper crinkling) (upbeat happy music) Now that this is cool, then we can go ahead and remove it from the parchment paper.
Don’t do that beforehand or it’s going to fall apart.
And let’s slice it. (upbeat happy music) Okay, I’m excited to try a slice of this. Grab a plate here. Ah, just beautiful. Tear off a little piece.
Look at that inner texture. Ahh. This reminds me of banana bread from a coffee shop, like I used to get before I was low carb. This is just the best. It’s perfect with a cup of coffee.
I hope you’ll make this keto banana bread soon. If you do, snap a photo, post it with #WholesomeYum, so that I can see it too. And leave me a comment, I love hearing from you guys. See you next time on Wholesome Yum, where I share easy, healthy and keto recipes, all with 10 ingredients or less..
