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Preheat the oven to 350F (175C). Spray the inside of a standard loaf pan with cooking spray. If you use melted butter or melted coconut oil for greasing the pan, you may want to use a parchment paper sling in the bottom to ensure the bread releases from the pan.
In a large bowl combine the almond flour, baking soda, salt and sweetener. Be sure there are no almond flour or baking soda clumps. Next, stir in the eggs, greek yogurt or sour cream, vanilla and banana extract. Finally, fold in the chopped walnuts or chocolate chips, if using. (add a little extra on top for decoration, if desired).
Pour the keto bread mix into the prepared loaf pan. Cover loosly with aluminum foil to prevent over browning. Bake in the center of the preheated oven for 45 minutes to 1 hour. The almond flour bread can handle extra cooking past the toothpick test as it is very moist. When using coconut flour, pull the bread when a toothpick comes out clean.
When finished baking, remove from the oven and let cool completely before removing from the loaf pan and cutting (place the loaf pan directly on a wire rack for quicker cooling time).