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.
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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.
If you have any questions about this recipe, please leave a comment below and I will get back to you.
Substitutions
Keto and low-carb baking recipes are best when followed as written, aside from these potential swaps:
Sweetener: Many keto friendly bakers have their favorites when it comes to low-carb sweeteners.
You can use any type of granulated sweetener that is an approximate 1:1 swap for granulated sugar.
Good options are Lakanto Monkfruit Sweetener, Erythritol granules, or Swerve.
Nuts: You can add any type of chopped low carb nuts (brazil, macadamia, hazelnuts, peanuts) that you enjoy. Pecans work well.
You can also leave out the nuts if you prefer.
Other Add-Ins: Instead of nuts, or in combination with them, include some sugar free chocolate chips or unsweetened coconut flakes.
We use Lily's chocolate chips, or a no sugar added dark chocolate bar, cut into chunks.
The rest of the ingredients, including the almond and coconut flours, cinnamon, baking soda, and eggs should be left as-is.
Step by step instructions
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
Keto banana bread, much like any quick bread or cake recipe, is done when you can stick a toothpick into the center of it and pull it out clean.
Keep in mind that oven temperatures can vary, so you may need a few minutes less or more than suggested in the recipe. I suggest checking on your banana bread about 5 minutes early just in case it's ready.
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.
Typically, the answer to this question will be no. Banana bread in its typical form is made with sugar, flour, and bananas, all of which are high in carbs.
This keto version of a classic banana bread recipe removes the sugar and wheat flour and reduces the amount of banana so that it is keto approved!
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.
More keto baking recipes
Looking for a no bake keto dessert? Make Keto Peanut Butter Fudge, Keto Chocolate Avocado Mousse or a No Bake Keto Cheesecake.
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Did you make this recipe? Please leave a comment below letting me know what you thought!
📖 Recipe
Keto Banana Bread
Equipment
Ingredients
- 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
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.
Doug
Super good and so easy, even a husband can make it! I'm not much into walnuts, so dropped them, but added 1 C blueberries. YUM!
Four Score Living
Hi Doug,
Thanks for taking the time to let us know you enjoyed them. Nice idea with the blueberries.
The Four Score Living Team
karen hennis
We just love this banana bread recipe. My husband has lymphedema and had to cut out carbs and dairy. I substituted olive oil for the butter. He has lost weight and his leg is much less swollen.
Dane & Becky
I am so glad you both liked it! Thank you for taking the time to stop back by and let me know.