Keto Banana Bread

Moist and super simple to make: this keto banana bread is perfect for breakfast or as an afternoon snack. It is gluten free, grain free and only 4.4g net carbs per slice. A low carb banana bread that's a hit with the whole family, low carb or not!

This delicious almond flour banana bread tastes like the real deal. It has just the right amount of sweetness and contains only 4.4g net carbs per portion. With real banana!

I first published this recipe in June 2019. It is one of the most popular recipes on my website to this day and has tons of 5-star reviews.

I have just updated the post with more details and helpful tips. The recipe itself has not changed - in my opinion, it is perfect. I make this easy bread so often that I know all the ingredient amounts by heart!

"I put some nutmeg and vanilla extract in the recipe and good Lord this bread was good. I like that out of all the keto recipes I looked up yours had the most minimal of ingredients and still was the best I've ever had." (Jennifer)

Jump to:

• Real Banana in Keto Banana Bread?
• Ingredients
• Instructions
• Variations
• Recipe FAQs
• Serving Suggestion
• Storing And Reheating
• More Keto Bread Recipes
• Recipe

Real Banana in Keto Banana Bread?

Yes, it can be done! If the amount is small enough.

There are lots of people who will tell you that bananas are "not allowed" on a low-carb diet. Here's what I think: Yes, a banana is high in sugar and carbs. But with the right banana bread recipe, you can enjoy real banana without letting your blood sugar rocket sky-high.

Bananas have a very intense flavour. This keto banana bread recipe contains ½ cup of mashed banana in total. That is ⅛ of a large banana (I'd say that is about one bite) per slice.

Ingredients

Here are the ingredient you need to make a sugar free banana bread:

Quick note - I'm calling this recipe "sugar-free" because I'm using sweetener instead of added sugar, honey or maple syrup. It comes in at 2.7 grams of (natural) sugars per slice, which is equivalent to just over ½ teaspoon of table sugar.

• Eggs - I use large eggs in all my recipes. They should be at room temperature. This helps the bread to rise better.
• Banana - It is ABSOLUTELY ESSENTIAL to use an overripe banana because they are the sweetenest. It should have plenty of brown specks on the skin. But, don't use a spoiled banana (black spots or runny on the inside)!
• Butter - I melt it in the microwave for around 30 seconds. Salted and unsalted butter both work.
• Almond Flour - I used ground almonds. This is equivalent to regular blanched almond flour. Almond meal (almonds ground up including skins) also works well and gives a more rustic texture. If you're using super fine almond flour, I recommend reducing the amount to 1 ¼ cups as it is more absorbent.
• Granulated sweetener - I make this bread with a monk fruit sweetener blend or allulose. Allulose gives it an extra soft texture. You can use white or golden erythritol. A brown sugar alternative adds a lovely caramel flavor.
• Cinnamon - Essential for that authentic banana bread taste.
• Baking Powder - Test that it is fresh by putting a pinch in warm water. It should fizz.
• Walnuts - Totally optional, but I love the crunch. I add them in the batter and on top of the bread.

See the recipe card for full information on ingredients and quantities.

Instructions

It is really simple to make keto banana bread. Here are the basic steps. Scroll down to the recipe card for detailed instructions.

Preparations

Preheat the oven and line a small, rectangular loaf pan with parchment paper. This prevents the bread from sticking.

I use a small 7.5 x 3-inch loaf tin (1 lb volume) for this recipe. It is a perfect size because this banana bread is nutrient-dense, filling and servings need to be smaller. If you use a loaf pan like this, your bread will be taller than wide.

Set out a large mixing bowl and your electric mixer. Gather all ingredients. Melt the butter and mash the banana with a fork on a plate.

Banana Bread Batter

Variations

• #1 Don't have chopped walnuts? You can use any nuts in this recipe. I think pecans or hazelnuts would work particularly well.
• #2 Instead of nuts, add sugar free chocolate chips. It's easy to make your own. Alternatively, use chopped dark chocolate with a cocoa content of at least 85 % or a brand like Lily's.
• #3 For even more flavor, add a pinch of salt or 1 teaspoon of vanilla extract.
• #4 To make this banana bread egg-free, sub with flax eggs: mix three tablespoons of ground flaxseed and nine tablespoons of water and let the mixture sit for 10 minutes so the flax can absorb the liquid. Then add to the batter.

Recipe FAQs

Serving Suggestion

Low carb banana bread tastes wonderful all on its own and that's how I eat it most of the time.

Sometimes we spread it with butter. Almond butter or peanut butter would also work well. For a treat, you could even top it with sugar free nutella.

Or, add a topping! I recommend the cream cheese frosting from my keto cupcakes.

Storing And Reheating

I tend to keep the bread in an airtight container on the counter for a couple of days. Then I store it in the fridge. It stays fresh for about one week.

You can also freeze it for up to 3 months. I slice the bread before freezing it and put wax paper in between the slices so that they do not stick together. That way, I can simply take out one slice when I feel like a treat.

To reheat, pop a slice in the toaster or warm it in the microwave.

More Keto Bread Recipes

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