Description
Banana bread is pure comfort—but on a keto or low-carb lifestyle, the classic version is usually off the table. This Keto Banana Bread brings back that cozy flavor without the sugar overload. It’s soft, lightly sweet, and perfectly spiced, using just one ripe banana for authentic taste while keeping carbs in check. Simple ingredients, easy steps, and big payoff.
Ingredients
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1 ripe banana, very well mashed
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3 large eggs, room temperature
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¼ cup melted butter or coconut oil
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¼ cup keto sweetener (monk fruit or erythritol blend)
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1 tsp vanilla extract
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1½ cups blanched almond flour
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2 tbsp coconut flour
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1 tsp baking powder
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½ tsp cinnamon
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Pinch of salt
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Optional: ¼ cup chopped walnuts or sugar-free chocolate chips
Instructions
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Preheat & Prepare
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease well. -
Mix Wet Ingredients
In a bowl, mash the banana until smooth. Whisk in eggs, melted butter, sweetener, and vanilla until well combined. -
Add Dry Ingredients
Gently fold in almond flour, coconut flour, baking powder, cinnamon, and salt until just combined. Do not overmix. -
Add Extras (Optional)
Fold in walnuts or sugar-free chocolate chips if using. -
Bake
Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. -
Cool
Let cool in the pan for 20 minutes, then transfer to a rack to cool completely before slicing.
Notes
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Use one banana only: It’s for flavor, not bulk—this keeps carbs low.
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Don’t overmix: Overmixing makes keto breads dense.
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Cool completely: Keto breads firm up as they cool—this prevents crumbling.
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Storage: Keep refrigerated up to 7 days or freeze slices for later.