Keto Banana Bread

Why You’ll Love This Recipe

• Low in carbs and sugar, perfect for keto and low-carb diets
• Tastes just like traditional banana bread without using real bananas
• Moist, soft texture with a rich, buttery crumb
• Quick and easy to prepare in one bowl
• No grains or gluten—made with almond and coconut flour
• Naturally sweetened with keto-friendly alternatives
• Customizable with nuts, spices, or chocolate chips
• Great for meal prep—stays moist and freezer-friendly
• Delicious toasted with butter or nut butter
• Satisfies banana bread cravings without breaking ketosis

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Almond flour
• Coconut flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Granulated keto sweetener (like erythritol, monk fruit, or allulose)
• Butter (melted) or coconut oil
• Unsweetened almond milk (or other keto milk)
• Banana extract (gives real banana flavor without the carbs)
• Optional: chopped walnuts or pecans
• Optional: sugar-free chocolate chips or cinnamon

Directions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, melted butter, sweetener, almond milk, and banana extract until smooth.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in any optional add-ins like nuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (8–10 slices).
Prep time: 10 minutes
Bake time: 45–55 minutes
Cooling time: 15 minutes
Total time: About 1 hour 15 minutes

Variations

• Nut-Free: Omit nuts or replace almond flour with sunflower seed flour (1:1).
• Chocolate Chip Banana Bread: Add sugar-free chocolate chips for a dessert-like twist.
• Banana Walnut: Classic combination—add ½ cup chopped walnuts.
• Spiced Version: Mix in cinnamon, nutmeg, or allspice for extra warmth.
• Muffins: Divide into muffin tins and bake for 18–22 minutes.
• Dairy-Free: Use coconut oil instead of butter and a dairy-free milk.
• Protein Boost: Add 1–2 tablespoons of keto-friendly protein powder.
• Mini Loaves: Use mini loaf pans and reduce baking time to 25–30 minutes.
• Coconut Banana Bread: Add shredded unsweetened coconut for texture.
• Glazed Finish: Drizzle with a powdered erythritol glaze for extra sweetness.

Storage/Reheating

Store keto banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, wrap tightly in plastic and store in a freezer-safe bag for up to 2 months.
Reheat slices in the microwave for 15–20 seconds or toast in a low oven for a few minutes.

FAQs

Can I use real bananas in keto banana bread?

Real bananas are high in natural sugars and carbs. This recipe uses banana extract to keep it keto-friendly.

What’s the best banana extract to use?

Choose a high-quality banana extract for the most natural, authentic banana flavor.

Can I make this bread nut-free?

Yes, use sunflower seed flour in place of almond flour and omit any added nuts.

Why does my bread fall in the center?

It may be underbaked or the oven temperature may be too low. Make sure it bakes through and cools gradually.

Can I skip the coconut flour?

Coconut flour helps absorb moisture. If skipping, adjust almond flour and liquids to balance texture.

Is this bread sweet?

It has a mild, natural sweetness. Adjust the sweetener to your preference.

Can I make this without eggs?

Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), but the texture may be denser.

How do I know when it’s done baking?

Insert a toothpick in the center—it should come out clean or with a few moist crumbs.

Can I toast keto banana bread?

Yes! It’s delicious toasted and topped with butter, nut butter, or keto cream cheese spread.

Can I add real banana and still keep it low-carb?

If you add a very small amount (like ¼ of a banana), you can keep carbs relatively low, but it won’t be strictly keto.

Conclusion

Keto banana bread is the perfect solution for those craving the classic flavor of banana bread without the carbs. Moist, flavorful, and incredibly satisfying, it’s a treat you can enjoy without straying from your keto goals. Whether you serve it warm, toasted, or straight from the fridge, this low-carb loaf is sure to become a staple in your keto kitchen.

Keto Banana Bread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Keto banana bread is a low-carb, grain-free take on a classic favorite. Made without real bananas, this moist, tender loaf uses banana extract to deliver all the nostalgic flavor you crave—without the carbs. Perfect for breakfast, snacking, or dessert on a ketogenic diet.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 45–55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Keto, Low-Carb, Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ⅓ cup melted butter or coconut oil
• ½ cup granulated keto sweetener (e.g. erythritol or monk fruit)
• ¼ cup unsweetened almond milk
• 1 ½ tsp banana extract
• Optional: ½ cup chopped walnuts or pecans
• Optional: ⅓ cup sugar-free chocolate chips or ½ tsp ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, melted butter, sweetener, almond milk, and banana extract until smooth.
4. Add dry ingredients to wet ingredients and mix until combined. Do not overmix.
5. Fold in any optional add-ins like nuts or chocolate chips.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Be sure to use high-quality banana extract for authentic flavor.
• If using coconut oil, make sure other ingredients are room temperature to avoid solidifying the oil.
• Let the bread cool completely before slicing for best texture.
• To freeze, wrap the loaf or slices tightly and store for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 1g
• Sodium: 170mg
• Fat: 15g
• Saturated Fat: undefined
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 5g
• Cholesterol: undefined