This keto banana bread recipe is a moist bread with soft crumb, crunchy nuts and delicious banana flavors with only 3.3 grams of net carbs per slice!
We all crave banana bread at some point on our keto journey. Unfortunately, bananas are not really keto-friendly fruits. In fact, 100 grams of banana contains 23 grams of carbs and knowing that you are generally trying to restrict your carbs intake to 25 gram per day, this makes it rather difficult to include bananas on a keto diet.
However, there are options to make moist, flavorsome banana keto bread without real bananas!
My easy keto banana bread recipe is here to fix all your banana cravings, let me share with you how to make it!
Keto-friendly banana bread ingredients
All you need to make a banana bread keto-friendly is a few 100% keto ingredients.
It means no high-carbs mashed banana but a good balance of wet and dry ingredients to achieve the same moist crumb as if there were a banana in your bread.
Almond flour – use ultra-fine white almond flour, not almond meal or the bread would be dense and gritty.
Coconut flour – the combination of both flours creates the best keto banana bread crumb texture. In fact, coconut flour adds texture to the bread and avoids the crumb getting too moist.
Baking Powder or replace by half the amount of baking soda by swapping 3 teaspoons of baking powder with 1 1/2 teaspoons of baking soda. Careful, baking soda can add a slightly bitter aftertaste to your banana bread!
Pure Banana extract – that’s how you give the banana flavor to your banana bread without using mashed bananas. Make sure you are using natural extract as an artificial extract flavor fades in the oven.
Unsweetened almond milk
Melted butter – measure the butter is melted for precision! The recipe works with melted coconut oil too if you are dairy-free.
Erythritol – I am usually using classic crystal erythritol but if you can find golden erythritol at the supermarket, use 1/2 cup classic white erythritol and 1/4 cup golden erythritol. The combination of both keto sweeteners adds a lovely earthy flavor to the banana bread.
Walnuts and Pecan nuts– finely chopped. This recipe is loaded with crunchy nuts and believe me, the combination of walnuts and pecan nuts creates the best keto banana nut bread ever.
How to make keto gluten-free banana bread?
This banana bread keto style recipe is the easiest banana recipe ever!
All you have to do is to combine the wet ingredients in one bowl, making sure they are all at room temperature of course, or the butter can ‘burn’ the eggs.
Also, measure the butter once melted for precision.
Then, in another bowl whisk all the dry ingredients to remove any lumps of flour and create a consistent blend of grounded ingredients.
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Finally, pour dry ingredients onto the wet ingredients and combine with a spoon until the batter is consistent, moist but not overly runny or thick.
Stir in the chopped nuts at the end, or swap nuts for 1/2 cup of sugar-free chocolate chips if you want to make a keto chocolate chip banana bread recipe!
Bake your banana bread in a preheated oven at 350F (180C) for about 60 minutes in total or until a pick inserted in the center of the bread comes out clean.
I recommend tenting the loaf pan with a piece of foil after 20 minutes of baking to prevent the top of the bread from browning too fast.
How to serve banana bread?
This banana bread keto almond flour recipe must cool down completely before cutting into slices.
I recommend 3 hours of cooling down on a rack to give time to the bread crumb to set and the extra moisture to steam out.
In fact, slicing this bread too early will result in a crumbly bread so be patient!
The best ways to eat this almond flour banana keto bread are:
Toasted with butter – spread fresh butter on your bread.
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Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
Before you start, make sure that all the ingredients are at room temperature and measure the flours precisely. Always scoop, lightly pack and level up your measuring cups
In a large mixing bowl, whisk all the liquid ingredients together eggs, melted butter, unsweetened almond milk, banana extract, and vanilla. Set aside.
In a different large whisk the dry ingredients, bowl: almond flour, coconut flour, erythritol, baking powder, and cinnamon. Stir to evenly combine the flours and remove any lumps. You can squeeze lumps between your finger if some appear.
Pour the liquid ingredients onto the dry ingredients.
Stir all the ingredients together with a baking spoon until it forms a consistent bread batter with no lumps. Combine for at least 1 minute to make sure the coconut flour fiber absorbs the moisture.
Stir in half of each kind of nuts into the batter – the remaining chopped nuts are used in the next step
Transfer the banana bread batter onto the loaf pan.
Sprinkle the remaining finely chopped nuts on top of the bread.
Place the loaf pan in the center of your oven and bake at 180°C (350°F), fan-forced mode if you can for 20 minutes. After 20 minutes tent the loaf pan with a piece of foil. This will prevent the top of the banana bread from burning and will allow the middle to bake slowly.
Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the bread comes out with little to no crumbs on it.
Cool down for 10 minutes in the loaf pan, then lift out the banana bread from the pan using the hanging pieces of parchment paper.
Transfer to a cooling rack to cool down completely. It is a thick bread, it usually takes 3 hours to fully cool. Be patient!
Store your bread in the pantry on a cake box for up to 3 or 4 days. Slice before serving to keep the bread crumb moist.
Enjoy as breakfast, teatime, plain, or with sugar-free chia seed jam.
Freeze the bread slices in an airtight box making sure the slice doesn't overlap (or place a piece of parchment paper between each slice to make it easier to defrost individually. Defrost the slice the day before at room temperature, on a plate, don't overlap the slices.