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Keto Banana Bread: Make Perfect Loaf 3 Ways

Keto Banana Bread

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This keto banana bread recipe creates a moist, fluffy, and perfectly spiced loaf with the classic banana bread flavor, made low-carb with ripe bananas, almond flour, and sugar-free sweetener. It’s an ideal guilt-free treat for breakfast, snacks, or dessert.

Ingredients

Scale
  • 3 large eggs
  • 2 very ripe bananas, well mashed (about 1 cup)
  • 1 tbsp pure vanilla extract
  • 2 tbsp sugar-free sweetener
  • 2 cups almond flour
  • 1 tbsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 tsp baking soda

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a small loaf pan (8.5 x 4.5 inches) with parchment paper, leaving overhang, and lightly spray with avocado oil.
  3. In a medium bowl, whisk together eggs, mashed bananas, vanilla extract, and sweetener until well combined.
  4. Gradually add almond flour, cinnamon, salt, and baking soda. Mix until smooth.
  5. Pour the keto banana bread batter into the prepared loaf pan and gently tap to even out.
  6. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Lift the keto banana bread from the pan using the parchment paper and transfer it to a wire rack.
  8. Cool the keto banana bread completely for about 2 hours before slicing.

Notes

  • For a paleo-friendly version, use 3 bananas (about 1.5 cups) and honey instead of sweetener.
  • Store keto banana bread leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
  • The keto banana bread can also be sliced and frozen for up to 3 months.
  • Use overripe bananas for the sweetest and most flavorful keto banana bread.
  • Do not overmix the batter for the best texture in your keto banana bread.
  • Cool the keto banana bread completely before slicing to allow it to firm up.
  • Add chopped walnuts or sugar-free chocolate chips before baking for extra texture in your keto banana bread.

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