The keto version is made with two bananas and a sugar-free sweetener. I also offer a paleo version with three bananas and honey.
This keto banana bread is amazing. It's fragrant and not too sweet—the perfect breakfast or snack bread. As I was baking it, my house was filled with the wonderful fragrance of sweet roasted nuts, bananas, and cinnamon.
My starting point when creating this recipe was my pumpkin bread. It's basically the same, with mashed bananas instead of pumpkin. I also use less sweetener because ripe bananas are so sweet.
Delicious Keto Banana Bread With Chocolate Marble
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
The best way to vary this recipe is by adding chopped raw nuts (like pecans or walnuts) or dark chocolate chips to the batter. You can add ⅓ cup of any such addition.
Making this keto banana bread is easy! Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:
Must Try Banana Bread If You're On Keto
Bake the bread in a 350°F oven. The exact time depends on your oven. When it's done, a toothpick inserted in the middle of the loaf should come out dry. The keto bread will need 30-40 minutes in the oven, and the paleo bread will need 40-50 minutes since it contains more bananas.
Cool the bread completely before enjoying it. This is the hardest part! You will want to dig in right away as it smells so good. But the bread will be too soft and gooey when it emerges from the oven. Its texture and flavor will dramatically improve as it cools. Look how moist and lovely it is:
Absolutely! This delicious bread is proof, and I have several more that I make with just almond flour (like this almond flour bread), and they turn out well. Combining almond flour with eggs and a leavening agent creates beautiful breads.
The Best Easy Keto Banana Bread Recipe
Yes. Use 3-4 teaspoons instead of 1 teaspoon of baking soda. Make sure your baking powder is fresh—it doesn't last as long as baking soda.
If making the paleo version and using three bananas, the sweetener is optional. I recently made a version of this bread with no sweetener, relying on the fruit for sweetness. I thought it was perfect - just the right amount of sweetness.
I like this bread just as it is. It's perfect with coffee or iced coffee! My kids enjoy it with a pat of unsalted butter, as shown in the photo below. It's also excellent with cream cheese, almond butter, peanut butter, walnut butter, or keto hazelnut spread.
Keto Banana Bread (low Carb, No Sugar Added)
Once the bread is completely cool, slice it. Then, place the slices in an airtight container, separating layers with wax paper. You can keep them this way in the fridge for up to four days.
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Serving: 1 slice | Calories: 143 kcal | Carbohydrates: 9 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 130 mg | Fiber: 3 g | Sugar: 2 g
How To Make Keto Banana Bread
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.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!
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As much as I love my almond flour banana bread and coconut flour banana bread, these just have a little too much sugar for my liking. To combat this, I adapted my keto banana muffins into a loaf. As you see, it looks like the real thing and I promise, it tastes like it too!
By the way, if you want to try other banana recipes with a low carb twist, try keto banana pancakes or keto banana pudding.
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:
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I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.
Step 1- Make the batter. 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 the eggs, 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.
Keto Banana Bread Recipe
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.
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.
Easy Keto Banana Bread
Bananas are not keto friendly and not recommended to enjoy even in small amounts. While a healthy fruit has 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!
This keto banana bread is a low carb and sugar free take on the classic quick bread! Made with almond flour and banana extract, it's moist and tender and tastes like the real thing!
Low Carb Keto Banana Bread
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.
Serving: 1 Slice Calories: 196 kcal Carbohydrates: 5 g Protein: 6 g Fat: 24 g Sodium: 342 mg Potassium: 28 mg Fiber: 3 g Vitamin A: 563 IU Calcium: 90 mg Iron: 1 mg NET CARBS: 2 g
I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.You must try this delicious low carb banana bread recipe! This recipe uses almond flour and real bananas! It has keto option too!
Best Ever Coconut Flour Banana Bread
Banana is available all year round so I always make sure there's a banana on the table every day. I usually use bananas for my daily smoothies. See my 13 favorite smoothie recipes here.
I was in the mood to make something different for breakfast and banana bread recipe is the easiest recipe I found online.
It is shocking to know how healthy minded people are nowadays. A simple banana bread recipe can now have several healthy versions like low carb, sugar-free, gluten-free, keto, paleo etc.
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So joining the hype, this recipe is a low carb banana bread. I also call this almond flour banana bread, because instead of regular flour, almond flour was used. This low carb bread recipe is an amended version of this original keto bread recipe.
Stevia is my sugar substitute. The original recipe does not have this, I was kind of worried that it will taste bland, so I added stevia. This is totally optional though.
What I love about baking is that you can experiment and adjust the number of ingredients for your desired diet or taste.
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In my chemistry class in high school, my teacher told me that in order to achieve an exact level of consistency, combine the dry and wet ingredients separately first before combining everything together.
Then separately
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