Ingredients:

  • 2 cups Fine Blanched Almond Flour
  • 1/2 cup sifted Coconut Flour
  • 2 teaspoons Psyllium Husk Powder
  • 3/4 cup Erythritol/Monkfruit Blend Sweetener (Granulated)
  • 1 tablespoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Sea Salt
  • 4 Large Eggs (Room temperature)
  • 1/2 cup (1 stick) Unsalted Butter (Melted and slightly cooled)
  • 1/4 cup Unsweetened Almond Milk (or heavy cream)
  • 1 teaspoon Vanilla Extract
  • 2 1/2 teaspoons high-quality Banana Extract
  • 1 tablespoon Sugar-Free Maple Syrup (Optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, ensuring an overhang for easy removal. Lightly grease the exposed sides of the pan.
  2. In a large bowl, whisk together the almond flour, coconut flour, psyllium husk powder, sweetener, baking powder, cinnamon, and salt until thoroughly combined with no lumps. Set aside.
  3. In a separate medium bowl, whisk the room temperature eggs vigorously until slightly foamy (about 30 seconds). Whisk in the melted butter, almond milk, vanilla extract, banana extract, and sugar-free maple syrup (if using).
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix gently until just combined. The batter will be thick and will start to firm up quickly due to the psyllium and coconut flour absorbing liquid. Do not overmix.
  5. Allow the batter to rest for 5–7 minutes. This critical hydration step ensures the flours and psyllium fully absorb the liquid, preventing a dry final product.
  6. Transfer the batter into the prepared loaf pan, smoothing the top with the spatula. Bake for 50–60 minutes. The loaf is done when the top is deep golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  7. Remove the loaf from the oven. Let it cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out and transfer it to a wire rack. Crucially, allow the bread to cool completely (at least 60 minutes) before slicing to ensure the structure fully sets and prevents crumbling.