Keto Banana Bread
By Carine Claudepierre
Published on 10/30/2020 - Last updated on 10/31/2023
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This Keto Banana Bread recipe is a moist bread with a soft crumb, crunchy nuts, and delicious banana flavors with only 3.3 grams of net carbs per slice!
Are Bananas Bread Keto-Friendly?
We all crave banana bread at some point on our keto journey. Unfortunately, bananas are not really keto-friendly fruits. as result, classic banana bread is almost never keto-friendly.
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 grams per day.
This makes it rather difficult to include bananas on a keto diet.
However, there are options to make moist, flavorsome sugar-free banana 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!
Why You’ll Love This Keto Banana Bread
This banana bread will be a hit with your family because it tastes like real bananas thanks to my secret ingredient.
It might be keto-friendly, but no one will notice it’s low-carb. Plus, it’s a perfect snack for anyone because it’s:
- Low in Carbs
- Gluten-free
- Dairy-free (optionally)
How To Make Keto Banana Bread
All you need to make a banana bread keto-friendly is a few 100% keto ingredients.
Ingredients
There’s 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.
And the secret ingredient to make this keto bread taste like bananas is banana extract!
- Almond flour – use ultra-fine white almond flour, not an almond meal, or the bread would be dense and gritty. Learn more about keto-friendly flours.
- 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 prevents the crumb from 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 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 also works with melted coconut oil if you are dairy-free. Butter is always keto-friendly.
- Erythritol – I usually use 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 chopped walnuts and pecan nuts creates the best keto banana nut bread ever.
- Vanilla extract
Instructions
This banana bread keto-style recipe is the easiest banana recipe ever!
All you have to do is 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 ground ingredients.
Finally, pour the dry ingredients onto the wet ingredients and combine with a spoon until the batter is thick, 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!
Baking Keto Banana Bread
Bake your banana bread in a preheated oven at 350°F (180°C) 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.
Serving 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 for the bread crumb to set and the extra moisture to steam out.
In fact, slicing this bread too early will result in crumbly bread, so be patient!
The best ways to eat this almond flour banana keto bread are:
- Plain
- Toasted with butter – spread fresh butter on your bread.
- Chia seed jam – make my keto jam recipe and serve it on top of your bread.
- Peanut butter or almond butter
Storage Instructions
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 it for breakfast, teatime, plain, or with sugar-free chia seed jam.
You can also freeze the bread slices in an airtight box making sure the slices don’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 without overlaps.
Frequently Asked Questions
This low-carb banana bread recipe is keto and low-carb approved!
It only contains 3.3 grams of net carbs per slice, which makes this keto-friendly banana bread perfect as breakfast bread.
No, you can’t add mashed banana to this recipe because:
– The bread will be too moist and never cook in the center. The recipe has been created to be moist without the addition of a ripe banana.
– It will raise the carbs counts. If you add one small banana – about 100 grams, you will raise the net carbs per slice from 3.3 grams of net carbs to 4.7 grams of net carbs.
So while bananas can make healthy recipes for people on a paleo or grain-free diet, it’s not recommended on your keto low-carb diet.
More Keto Breakfast Bread Recipes
If you love sweet keto bread recipes for breakfast on the side of your bulletproof coffee, I have plenty of other recipes for you to try below.
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Keto Banana Bread
Ingredients
Liquid ingredients
- 5 Eggs at room temperature
- ⅓ cup Unsalted Butter measured melted, or melted coconut oil
- ⅓ cup Unsweetened Almond Milk
- 2 teaspoons Vanilla Extract
- 1 tablespoon Pure Banana Extract
Dry ingredients
- 2 ¼ cups Almond Flour
- ¼ cup Coconut Flour
- ¾ cup Granulated Sweetener monk fruit, erythritol or xylitol
- 3 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
Nuts – for batter and toppings
- ½ cup Walnuts finely chopped, divided
- ½ cup Pecan Nuts finely chopped, divided
Instructions
- Preheat oven to 350°F (180°C). 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 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 350°F (180°C), 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!
Storage
- 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.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Why would you not want real bananas in it?
It’s a keto banana bread, keto means no high carbs fruits like banana. But, you can use my almond flour banana bread for a version with banana.
Oooooo, has anyone tried making this recipe as muffins? I know Carine has a banana muffin recipe, but I really like the added nuts in this one, and the lack of actual banana. I wonder what the bake-time would be… 🧐
Yes it should work well as muffin, it will probably be ready after 35-40 minutes max
Mine came out a bit dry and don’t as sweet as I wanted. Any suggestions?
Increase sweetener and bake less longer if too dry. I would also make sure the almond flour is golden and ultra thin, coarse almond meal make batter dry
A slice is not a unit of measurement – how much does a “slice” weigh?
The recipe gives you the serving size per bread, here it’s 16 slices per bread, so it’s easy to make even slice. I never provide weight per slices especially when a cake contains added nuts or fruits. The distribution of these added ingredients is uncertain per slices and will impact weight and carbs. Slicing your bread in half, then each half in 4 slices then each 4 slices in half will provides 16 even slices that match the nutrition panel provided.
How many servings does this recipe make?
The serving size of any recipe appears before the ingredients list, scroll up for details. Enjoy!