Keto Sourdough Banana Bread
This Keto Sourdough Banana Bread brings together the comforting flavor of classic banana bread with the gut-friendly benefits of sourdough fermentation—all while keeping carbs to a minimum.
Made with almond flour and sugar-free sweeteners, it’s a perfect low-carb treat for breakfast, snack time, or dessert.
The sourdough starter adds a slight tang and helps create a moist, tender crumb that pairs beautifully with the warm banana flavor (from extract or a touch of real banana, if desired).
Whether you’re keto, low-carb, or just looking for a healthier twist on a favorite, this bread is sure to satisfy.
Instructions
8 stepsPreheat your oven to 325ºF (165 ºF), then lightly grease a loaf pan with nonstick spray and set it aside.
Place the butter, frozen banana, and cream cheese in a small saucepan or pot and set over low heat. Whisk every so often as the cream cheese melts and the banana softens to make a loosely homogenous mixture. Set aside to cool.
Meanwhile, mix together your dry ingredients in a small bowl: the almond flour, coconut flour, flaxseed meal, psyllium husk powder, baking powder, salt, and spices.
In a medium sized bowl, whisk together the eggs and monkfruit sweetener for a minute until the eggs are pale. Add in the sourdough discard and the bananabutter-cream cheese mixture and whisk until well combined. If you see little bits of cream cheese remaining, that’s ok: this will melt into the dough as it bakes.
Next, add the dry mixture to the wet ingredients. Mix until combined.
Place the banana bread batter into the prepared loaf pan. Spread it into an even layer, add any toppings if desired, and then bake it for 45-60 minutes until a skewer inserted into the bread comes out clean.
Next, let the banana bread cool in the loaf pan for 10 minutes. Remove the banana bread from the pan and place it on a cooling rack to cool.
Cut the banana bread into slices before serving.
Recipe Notes
Make sure to use a very ripe banana for this recipe, as this will provide added sweetness. You can even double or triple the quantity of bananas used in this recipe, if desired. This bread will store well for a few days if kept covered with plastic wrap.
When serving this banana bread as leftovers, I will often cut the loaf into thick slices, and griddle them in a hot pan with some butter, flipping to allow both sides to caramelize.
Once both sides are golden-brown and crispy, serve with a bit of additional softened butter.
