Why You’ll Love This Recipe
Keto Banana Bread gives you the same comforting flavors of traditional banana bread, but without the guilt of high carbs and sugar. The almond flour provides a great texture, while the ripe bananas give it that familiar sweet and moist flavor. This recipe is easy to make, and with minimal ingredients, it’s the perfect low-carb dessert or snack. Plus, you can easily customize it with optional ingredients like walnuts, chocolate chips, or a sprinkle of cinnamon for extra flavor.
Ingredients
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2 large ripe bananas (use the smallest bananas possible to keep carbs low)
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2 cups almond flour
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1 teaspoon baking soda
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½ teaspoon ground cinnamon (optional)
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¼ teaspoon salt
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3 large eggs
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¼ cup melted butter (or coconut oil for dairy-free version)
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1/4 cup erythritol or other keto-friendly sweetener (adjust to taste)
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1 teaspoon vanilla extract
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¼ cup unsweetened almond milk (or any keto-friendly milk alternative)
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½ cup chopped walnuts or sugar-free chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan (approximately 9×5 inches) with butter or cooking spray, or line it with parchment paper.
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Prepare the Wet Ingredients: In a medium bowl, mash the ripe bananas using a fork or potato masher until smooth. Add the eggs, melted butter (or coconut oil), erythritol, vanilla extract, and almond milk. Stir until well combined.
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Mix the Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, cinnamon (if using), and salt.
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Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If you’re adding walnuts or chocolate chips, gently fold them into the batter.
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Bake the Banana Bread: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the loaf should be firm to the touch.
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Cool and Serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Servings and Timing
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Servings: 8-10 slices
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Prep Time: 10 minutes
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Cook Time: 40-50 minutes
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Total Time: 50-60 minutes
Variations
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Add Nuts or Seeds: Add ½ cup of chopped walnuts, pecans, or sunflower seeds for some added crunch and healthy fats.
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Chocolate Lovers: Stir in sugar-free chocolate chips or chunks to make it extra decadent.
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Cinnamon Swirl: Add 1 tablespoon of cinnamon mixed with a bit of sweetener to swirl into the batter before baking for a cinnamon-flavored twist.
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Coconut Flour Version: If you prefer coconut flour, you can swap the almond flour for ¾ cup of coconut flour. You may need to add more liquid, so adjust as needed.
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Pumpkin Spice Banana Bread: Add a tablespoon of pumpkin spice to the batter for a fall-inspired version of this bread.
Storage/Reheating
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Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days. If you want to store it longer, refrigerate it for up to 1 week.
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Freezing: This banana bread freezes well. Wrap individual slices in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw in the fridge or at room temperature.
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Reheating: To reheat, microwave for 20-30 seconds or toast it for a few minutes to get a warm, slightly crispy slice.
FAQs
Can I use regular bananas for this recipe?
Since bananas are naturally high in carbs, it’s important to use them sparingly for a keto version. This recipe uses only 2 small ripe bananas, which still provides enough flavor without being too carb-heavy. The riper the banana, the sweeter it is, so choose small, overripe bananas for the best result.
Can I make this recipe dairy-free?
Yes! Simply substitute the butter with coconut oil, and use almond milk (or another dairy-free milk) to make the banana bread completely dairy-free.
Can I use a different sweetener besides erythritol?
Yes, you can use other keto-friendly sweeteners like monk fruit sweetener or stevia. Just be sure to adjust the quantity based on the sweetness of the substitute.
Can I make this recipe without eggs?
Yes, you can use an egg replacement like flax eggs (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water for each egg) if you prefer a vegan version.
Can I add more banana for a stronger flavor?
Adding more banana can increase the carb count, so it’s best to stick to the 2 bananas recommended in this recipe to keep it keto-friendly. However, if you’re not strictly following keto, feel free to experiment with a little extra banana for more flavor.
Conclusion
Keto Banana Bread is the perfect low-carb version of the classic dessert, allowing you to enjoy the comforting flavors of banana bread without the high carbs and sugar. With its moist texture, rich banana flavor, and subtle sweetness, this keto-friendly bread is sure to satisfy your cravings. Plus, it’s easy to make and versatile—add your favorite mix-ins like nuts or chocolate chips, or enjoy it plain! Whether you’re following a keto diet or just looking for a healthier dessert option, this recipe is sure to become a new favorite in your kitchen.
Keto Banana Bread
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55-65 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Keto Banana Bread is a delicious low-carb twist on the classic banana bread, made with almond flour and a keto-friendly sweetener. This moist, flavorful bread delivers the same comforting banana flavor but with only a fraction of the carbs. It’s perfect for anyone following a keto or low-carb diet, offering a satisfying treat for breakfast, snacks, or dessert!
Ingredients
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2 large ripe bananas (use the smallest bananas possible to keep carbs low)
-
2 cups almond flour
-
1 teaspoon baking soda
-
½ teaspoon ground cinnamon (optional)
-
¼ teaspoon salt
-
3 large eggs
-
¼ cup melted butter (or coconut oil for a dairy-free version)
-
1/4 cup erythritol or other keto-friendly sweetener (adjust to taste)
-
1 teaspoon vanilla extract
-
¼ cup unsweetened almond milk (or any keto-friendly milk alternative)
- ½ cup chopped walnuts or sugar-free chocolate chips (optional)
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper. -
Prepare the Wet Ingredients:
In a medium bowl, mash the ripe bananas with a fork or potato masher until smooth. Add the eggs, melted butter (or coconut oil), erythritol, vanilla extract, and almond milk. Stir until well combined. -
Mix the Dry Ingredients:
In a separate bowl, whisk together the almond flour, baking soda, cinnamon (if using), and salt. -
Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If using walnuts or chocolate chips, gently fold them into the batter. -
Bake the Banana Bread:
Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the loaf should feel firm to the touch. -
Cool and Serve:
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
Variations: Add chopped walnuts, pecans, or sunflower seeds for extra crunch, or stir in sugar-free chocolate chips for a decadent treat.Pumpkin Spice Version: For a fall twist, add 1 tablespoon of pumpkin spice to the batter.Coconut Flour Version: Replace almond flour with ¾ cup of coconut flour (you may need to adjust the liquid content).
