Keto Banana Bread is a moist and tender quick bread made with low carb ingredients and NO bananas! Moist on the inside, tender on the outside, a secret ingredient gives ALL the banana flavor, minus the carbs and sugar! 2 grams net carbs per slice.
Since going keto, I’ve been CRAVING banana bread like no other. There is something comforting and nostalgic about a slice of fresh banana bread, with or without a smear of butter. This low carb banana bread has satisfied my cravings and then some!
It’s moist on the inside, tender on the outside, and studded with walnuts throughout. It has a lovely banana flavor, but you won’t find a single banana in the entire recipe!
Are bananas keto?
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. Furthermore, 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!
However, you CAN enjoy banana desserts on a keto diet using a secret ingredient- Banana extract!
Banana extract is a magical flavor extract that contains no carbs, no calories, and is sugar free. However, it provides a lovely banana flavor!
How do you make keto banana bread?
- Almond Flour– Blanched almond flour, not almond meal. This ensures the lighter color and avoids having a super dense texture.
- Coconut Flour– Just a little bit of coconut flour, to give the bread some added texture, and ensures 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 monk fruit sweetener, erythritol, or even a keto brown sugar. If you use the latter, your bread will be much darker in color.
- 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?
Start by mixing together 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. Fold through your chocolate chips and walnuts. Transfer your banana bread into a loaf pan and cover with tin foil. Bake at 180/350F 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 keto banana muffins instead?
Yes, if you’d like to make keto banana bread muffins, simply distribute the batter amongst a 12-count muffin tin lined with muffin pans.
Reduce the bake time to 20-22 minutes, or until comes out clean. Let the muffins cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
Tips to make the best keto banana bread
- You must cover the pan with tin foil, 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 is mostly filled.
- 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.
Storing and Freezing Banana Bread
- 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 Easy Keto Desserts to try
Keto Banana Bread
- 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.