Keto Banana Bread

Finally! A sweet and delicious keto banana bread recipe, with tons of banana flavor, chopped nuts, and a moist, tender crumb.

Just like Keto Chocolate Muffins, banana bread is perfect as a keto breakfast bite, or a sweet midnight snack that aligns with your meal plan.

Why you'll love it

Big Banana Flavor - One banana goes into the recipe, but we're also adding banana extract, to ensure plenty of banana flavor.

Versatility: Enjoy it on your way out the door in the morning, or have a piece with your afternoon coffee.

Our keto Coffee Cake and keto pumpkin bread also go great with coffee.

There are only 5 net carbs per serving of this keto banana bread.

Ingredients needed

Banana: Using one instead of 2 or 3 lets us keep the carb count low. Use a ripe banana that is starting to turn brown, and mash it up with a fork.

Banana Extract: You should be able to find this at most large grocery stores. Craft stores like Michael's or Joann also have it in the baking section.

Almond Flour and Coconut Flour: A superfine milled flour works best for baking. This flour combination gives the best, light texture.

Sweetener: You can use your favorite granulated sweetener in this sugar-free recipe. I like to use Swerve or Lakanto.

Cinnamon: This spice is perfect. It adds warmth and makes it smell amazing. We love this spice on our keto cinnamon sugar donuts.

If you have any questions about this recipe, please leave a comment below and I will get back to you.

How to make keto banana bread

Preheat the oven to 350 F. Spray the inside of an 8-inch loaf pan with cooking spray or line it with parchment paper; set aside.

Step 1: In a medium bowl, add the almond flour, coconut flour, sweetener, cinnamon, baking soda, and salt. Stir until combined.

Step 2: In a large bowl, add the eggs, mashed banana, melted and cooled butter, banana extract, and vanilla extract.

Step 3: Add the dry ingredients to the wet ingredients, and stir until well combined, but don't overmix. Then stir in the chopped nuts.

Step 4: Transfer the batter to a prepared loaf pan, and if desired, top with additional nuts. Cover the pan with aluminum foil and bake as directed in the recipe card below. Halfway through the baking time, remove the foil and continue baking until the center of the loaf is cooked through.

For the complete list of ingredients and instructions please see the recipe card below.

For another nutritious baked good, try our easy low carb pumpkin muffins.

Top tip

Baking with almond flour is different than baking with wheat flour in a lot of ways, but at the same time, it can give you results that are most similar to traditional flour if used correctly.

If you aren't an almond flour baking professional yet, you will be after making this recipe and using these tips:

• If you store your almond flour in the fridge or freezer, allow it to come to room temperature before mixing your batter. Cold almond flour will not absorb the wet ingredients the way we want it to here.
• I always suggest using a finely ground almond flour for baking. You'll get much lighter and fluffier baked goods this way.
• When measuring almond flour, use a spoon to fill your measuring cup rather than scooping down into the container. This will ensure that you are getting a proper measurement and not compressing the almond flour too much.

Have a question? Leave it in the comments section below.

FAQS

Storage instructions

You can wrap leftovers with plastic wrap or store in an airtight container. The bread will last for 2-3 days on the counter, and maybe a bit longer if stored in the fridge.

Freeze banana bread loaves for up to 3 months. You can also store slices of this bread, individually wrapped, in the freezer for the same amount of time.

📖 Recipe

Keto Banana Bread

Dane & Becky

This keto banana bread recipe has tons of banana flavor, chopped nuts, and a tender crumb. It's a sweet, satisfying, and easy to make sugar-free treat.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 12 Servings

Calories 165 kcal

Equipment

• ▢
  8-inch loaf pan

Ingredients

  

1x2x3x

• ▢ 4 large eggs
• ▢ 1 large banana mashed
• ▢ 2 tablespoon unsalted butter melted and cooled
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon banana extract
• ▢ 1 ½ cup fine almond flour
• ▢ 2 tablespoon coconut flour
• ▢ ⅓ cup granulated sweetener
• ▢ 1 tablespoon cinnamon
• ▢ 1 teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ ⅓ cup chopped walnuts

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Instructions

 

• Pre-heat oven to 350F. Spray the inside of an 8-inch loaf pan with cooking spray or line it with parchment paper.
• In a large bowl add the eggs, banana, butter, and vanilla. Mix until smooth.
• In a separate medium bowl add the almond flour, coconut flour, sweetener, cinnamon, baking soda, and salt. Stir until combined.
• Add the dry ingredients into the wet ingredients and mix until well combined.
• Stir in the chopped nuts.
• Transfer the batter to the loaf pan and if desired, top with additional nuts.
• Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the center is cooked through.

Video

Notes

• When testing this recipe, I found that if I baked it uncovered, the top became overcooked before the center of the loaf was set. Covering for the first half of the bake time helps it to cook evenly.
• Nuts can be left out, or use chopped pecans or sugar free chocolate chips in place of the walnuts.
• Your favorite low carb granulated sweetener can be used in this recipe. I suggest Lakanto or Swerve.
• You can wrap leftovers with plastic wrap or store in an airtight container. The bread will last for 2-3 days on the counter, and maybe a bit longer if stored in the fridge.
• Freeze banana bread loaves for up to 3 months. You can also store slices of this bread, individually wrapped, in the freezer for the same amount of time.

Nutrition

Serving: 1Calories: 165kcalCarbohydrates: 8gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 67mgSodium: 153mgFiber: 3gSugar: 3g

Tried this recipe?Let us know how it was!