This keto banana bread is moist and fluffy in the middle with a tender crumb, and it tastes like the real thing! Made with no actual bananas, each slice has just 2 grams of carbs!
The best keto banana bread
If you are after the best tasting low carb banana bread ever, you’ve come to the right place.
Although bananas aren’t keto friendly, here are tons of keto banana bread recipes out there, but none of them come close to achieving the flavor and texture required.
This one, however, ticks all the boxes. It’s all made in one bowl and has the BEST flavor.
Not to mention it has the best texture- moist and soft in the middle with a tender crumb.
Oh, and each slice has less than 2 grams of carbs!
If you’ve made any of my other keto recipes before, you’ve probably got all the ingredients on hand. If not, you can easily find these at your local grocery store. Here is what you’ll need to make them:
- Almond Flour. Blanched almond flour, not almond meal. This ensures the lighter color and avoids having a super dense texture.
- Coconut Flour. Just a small amount to give the bread some added texture, and ensure it doesn’t sink. Do not substitute this out for something else.
- Baking Powder. Gives the bread some rise and fluffiness.
- Butter. Room temperature butter, not refrigerated. You can use slightly salted butter, to bring out the sweetness.
- Granulated sweetener. Either allulose, erythritol, or even a keto brown sugar. If you use the latter, your bread will be much darker.
- Eggs. Room temperature eggs are preferred. Even though this recipe calls for 4 eggs, I promise you won’t taste any eggy flavor at all.
- Greek Yogurt. Gives the banana bread the moist texture. You can also use sour cream.
- Banana Extract. The secret ingredient! This gives the bread the incredible banana flavor.
- Chocolate Chips. Optional, but recommended. Be sure to use keto chocolate chips, to ensure the bread remains sugar free.
- Walnuts. Again, optional, but who doesn’t love a good banana walnut bread?
How to make a low carb banana bread
This is a very quick and simple recipe to make.
To make this keto banana bread recipe, you just need to follow a simple 3-step process and just have two mixing bowls on hand.
Let’s dive into it.
Step 1- Prepare the ingredients
Start by mixing your dry ingredients, and set them aside. In another mixing bowl, add your melted butter and sweetener and whisk together, until glossy. Add in the eggs, followed by the yogurt, and finally the banana extract. Combine the wet and dry ingredients, and mix until combined.
Step 2- Transfer into a pan
Next, transfer your banana bread into a loaf pan and cover with tin foil. Covering the pan with tin foil prevents the top from over-cooking and traps in extra heat so the middle cooks evenly.
Step 3- Bake the bread
Now, bake the banana bread for 45-50 minutes, removing the foil for the final 15 minutes. Remove from the oven and allow to cool in the pan completely, before slicing.
Can I make muffins instead?
If you’d like to use this recipe to make muffins, try making keto banana muffins instead.
Tips for success
- You must cover the pan with tinfoil, to ensure the tops don’t over brown. If you don’t cover it, the bread will likely become crisp on top and still be undercooked in the middle.
- Sift your coconut flour and almond flour, to ensure that no clumps remain.
- This banana bread will not rise too much, so don’t be afraid if it fills to the top of the pan.
- Remove the bread from the oven once a toothpick comes out ‘just’ clean. The banana bread will continue to cook as it is cooling down.
While delicious on its own, you can add mix-ins or change up the flavor with a few simple tweaks. Personally, I love adding walnuts and chocolate chips!
- Double chocolate. For all the chocolate lovers, fold through 1/2 cup of cocoa powder and 1/2 cup of chocolate chips.
- Blueberry. For a fruity twist, blueberries are a fabulous low carb fruit. Add 1/2 cup of fresh or frozen blueberries to the batter.
- Cinnamon raisin. While raisins aren’t keto friendly, a small amount is okay to include. Add 1/2 tablespoon of cinnamon and 1/4 cup of raisins.
- Cream cheese stuffed. Add half the batter into the pan, then swirl through 1/2 cup of softened cream cheese. Top with the remaining batter.
- Peanut butter. Fold through 1/2 cup of peanut butter through the bread before baking it.
Storing and freezing instructions
- To store: Unlike traditional banana bread, the keto banana bread should not be stored at room temperature. You must store the bread in the refrigerator, completely covered. It will keep well for up to 2 weeks.
- To freeze: Leftover slices of banana bread can be stored in the freezer. Place the bread in ziplock bags and keep frozen for up to 6 months.
- To reheat: To enjoy warm, microwave for 30 seconds, before enjoying.
More keto quick breads to try
Frequently Asked Questions
Bananas are not keto friendly and not recommended to enjoy even in small amounts. While a healthy fruit with plenty of vitamins and nutrients, they are primarily carbs and contain smaller amounts of fiber. The carbs in bananas are primarily sugar.
1 medium banana can contain around 32 grams of carbs, with 16 grams of sugar. For some people, that is close to their daily limit of net carbs!
Each slice of this bread has just 2 grams of carbs.
If you don’t follow a strict low carb diet, add 1-2 medium overripe bananas to the batter and omit one egg.
Keto Banana Bread | Just Like The Real Thing
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup butter dairy free, if needed
- 1/2 cup granulated sweetener of choice monk fruit, erythritol, etc.
- 4 large eggs room temperature
- 1 tablespoon banana extract
- 6 tablespoon Greek yogurt can use sour cream
- 1/4 cup walnuts optional
- 1/4 cup keto chocolate chips optional
- Preheat the oven to 180C/350F. Prepare a 9 x 4 loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine your almond flour, coconut flour, baking powder, salt, and cinnamon, and mix well.
- In a separate bowl, combine your softened butter and sweetener and whisk together, until combined. Add in the eggs, one at a time, before adding the banana extract and yogurt and whisking it all together, until smooth.
- Combine your wet and dry mixture and mix well, until combined. Fold through your chocolate chips and walnuts. Transfer to the lined pan. Cover the pan completely in aluminium tin foil.
- Bake the banana bread for 45-50 minutes, removing the tin foil around the 40 minute mark, for the tops to brown. Remove from the oven once the center is mostly set.
- Let the bread cool in the pan completely, before slicing.
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