SafePlates

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup melted unsalted butter
• 1/3 cup erythritol or another keto-friendly sweetener
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup mashed avocado
• 1 teaspoon banana extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, mix the melted butter and erythritol until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
4. Add the mashed avocado and banana extract to the wet ingredients and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.