Keto Banana Nut Bread

Baking keto friendly food can be tricky . I am still getting the hang of almond flour, alternative sweeteners and the textures, bake times and rises of baked goods.  This weekend I decided to experiment with banana bread. Banana can not be eaten on a keto diet, so I opted for banana flavor in banana extract and sf banana syrup from a company called Choczero . You can substitute sf maple syrup in this recipe if you dont have the banana one. No biggie.
This bread does not rise like traditional bread.
This is totally normal. I would say when sliced , each slice is a bit larger than biscotti.
The flavor is spot on banana bread. You really cannot tell that it is banana less.  I love pecans in my bread, but of course you can leave them out . You can also add chocolate chips or unsweetened flaked coconut . Make it your own.
This bread got thumbs up from my family, so it will be on a regular rotation for breakfasts and lunchboxes.

KETO BANANA NUT BREAD

INGREDIENTS
1 1/2 c almond flour
1/2 c Swerve confectioners sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 c pecans, chopped
6 T butter, melted
1/4 c sour cream
1/3 c almond milk
2 tsp banana extract
1 tsp vanilla extract
3 eggs
1 T Choczero banana syrup (or sf maple syrup)

DIRECTIONS
1. Preheat oven to 350 degrees. Place parchment paper in a bread pan. Set aside.
2. In a medium bowl, whisk together the almond flour, sugar,baking powder, cinnamon and chopped pecans. Mix well.
3. In a separate bowl, whisk together the butter, sour cream,almond milk, extracts , eggs and syrup. Mix well.
4. Pour the wet ingredients into the dry and stir well to incorporate.
5. Pour the batter into the bread pan and smooth the top.
6. Bake in a 350 oven for 40 to 45 minutes,  or until toothpick comes out clean.
7. Remove pan from the oven and let it cool completely.
8. Take the bread out of the pan and slice.