Close your eyes and imagine pulling a warm loaf from the oven: the top edges crisp to a gentle golden brown, releasing a soothing aroma of ripe banana and toasted walnuts. Underneath, the crumb is tender and creamy, yielding softly to your knife, a subtle hint of cinnamon weaving through every bite. That’s the feeling I wanted when I created this loaf — inspired by the idea of “banana bread without the carb guilt”.
The mixing bowl smells like a mini bakery in your kitchen, the butter whispers as it’s beaten, and the batter glides into the pan with the promise of a comforting, healthy treat. Whether you slice it for an early-morning breakfast or a cozy afternoon snack, this loaf brings that classic banana-bread vibe in a low-carb, gluten-free, sugar-free form.
Instructions
- Preheat your oven to 350 °F (176 °C). Line an 8½ × 4½-inch loaf pan with parchment paper, letting the ends hang over two sides for easy lifting.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon and sea salt until evenly distributed. The dry mix should feel light, slightly sandy.
- In a separate mixing bowl, beat the softened butter and sweetener with an electric mixer until the mixture becomes pale, fluffy and a little airy (about 1-2 minutes). At this stage you’ll smell a buttery, sweet aroma rising.
- Add the eggs one at a time, beating until each is incorporated. Then pour in the almond milk and banana extract, mixing until the batter looks glossy and smooth. Pause for a moment to inhale the banana extract’s fragrance — it gives that real banana-bread memory.
- With the mixer on medium speed, gradually add in the dry flour mixture. The batter will thicken and pull away from the sides slightly. Fold in ¾ cup of the chopped walnuts by hand so you get small bits and crunchy texture.
- Transfer the batter into the prepared loaf pan, smoothing the top with an offset spatula. Sprinkle the remaining ¼ cup of walnuts over the surface and press them lightly so they peek out and will brown on top.
- Bake for about 30–35 minutes until the top is golden brown. Then cover loosely with foil and bake an additional 15–20 minutes until a toothpick inserted into the center comes out clean (you want that tender moist center without a raw spot).
- Once baked, remove from the oven and let the loaf cool in the pan for 10 minutes, then lift it out using the parchment tail and place on a wire rack. Let it cool fully (about 30 minutes) before slicing. The aroma will deepen as it cools and the knife will slide through easily — if you slice too early it may still be a lit
Nutrition Facts (approx per slice, assuming 10 slices)
- Calories: 230
- Protein: 8 g
- Carbs: 7 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 220 mg
Ingredients
Method
- Preheat your oven to 350 °F (176 °C). Line an 8½ × 4½-inch loaf pan with parchment paper, letting the ends hang over two sides for easy lifting.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon and sea salt until evenly distributed. The dry mix should feel light, slightly sandy.
- In a separate mixing bowl, beat the softened butter and sweetener with an electric mixer until the mixture becomes pale, fluffy and a little airy (about 1-2 minutes). At this stage you’ll smell a buttery, sweet aroma rising.
- Add the eggs one at a time, beating until each is incorporated. Then pour in the almond milk and banana extract, mixing until the batter looks glossy and smooth. Pause for a moment to inhale the banana extract’s fragrance — it gives that real banana-bread memory.
- With the mixer on medium speed, gradually add in the dry flour mixture. The batter will thicken and pull away from the sides slightly. Fold in ¾ cup of the chopped walnuts by hand so you get small bits and crunchy texture.
- Transfer the batter into the prepared loaf pan, smoothing the top with an offset spatula. Sprinkle the remaining ¼ cup of walnuts over the surface and press them lightly so they peek out and will brown on top.
- Bake for about 30–35 minutes until the top is golden brown. Then cover loosely with foil and bake an additional 15–20 minutes until a toothpick inserted into the center comes out clean (you want that tender moist center without a raw spot).
- Once baked, remove from the oven and let the loaf cool in the pan for 10 minutes, then lift it out using the parchment tail and place on a wire rack. Let it cool fully (about 30 minutes) before slicing. The aroma will deepen as it cools and the knife will slide through easily — if you slice too early it may still be a little unstable.
Notes
- Tip 1: Use finely textured almond flour (not coarse “meal”) to avoid a gritty texture.
- Tip 2: Let the loaf cool fully before slicing — this helps firm the crumb and avoids a crumbly mess.
- Tip 3: For a dairy-free swap: replace butter with coconut oil, and use coconut milk beverage instead of almond milk.
- Variation A: Add ½ cup sugar-free chocolate chips along with the walnuts for a banana-chocolate twist.
- Variation B: Swap the banana extract for 2 over-ripe mashed bananas (about ¾ cup) if you don’t need ultra-low-carb; you may need to reduce almond milk slightly.
- Variation C: Turn into muffins: scoop into a 12-muffin tin and bake about 20–25 minutes until centers are set — perfect grab-and-go.
FAQs
Q: Can I make this ahead?
Yes — bake the loaf, cool completely, then wrap tightly in foil and store in the fridge. It will keep 4-5 days and you can warm a slice in the microwave for 10-15 seconds before serving.
Q: How do I store leftovers?
Slice and wrap each piece individually or keep the whole loaf in an airtight container in the fridge. For longer storage, freeze slices between parchment paper for up to 3 months.
Q: Can I make it vegan or gluten-free?
It’s already gluten-free (uses almond & coconut flours). To make vegan: substitute eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use coconut oil instead of butter. Note: texture will be slightly more fragile.
Q: How do I avoid a soggy or collapsed loaf?
Use fresh baking powder, don’t over-mix the batter (stop when dry & wet just combine), ensure your oven is properly pre-heated, and allow full cooling time before slicing.
