Eat low-carb and have your banana bread too with this keto banana bread recipe! It’s simple to make, low in carbs and natural sugars, and tastes amazing. No banana extract- all real, natural banana flavor over here! A sweet and tender, healthy banana bread recipe that will remind you of a traditional banana bread loaf. And at just four grams of net carbs per serving, this low-carb banana bread is, in fact, keto-friendly!
I simply LOVE banana bread. My mom used to make it all the time and it was a go-to snack, breakfast or dessert when I was kid. However, it is traditionally FULL of sugar. This healthy banana bread recipe is a much better alternative that still tastes great!
is banana keto?
First, let’s talk about this. If you’ve dismissed bananas as being off limits with a low-carb or keto lifestyle, you’re not alone. Many keto diet recommendations suggest avoid bananas due to their higher carb and sugar content. While that’s generally true, there’s quite a big difference between consuming one entire banana on its own and a slice of banana bread made with only one banana in the entire loaf.
I can’t say I’ve ever made a low-carb banana anything, but for the sake of good food and balanced eating, I think it’s absolutely fine to incorporate certain whole foods that are deemed “off limits” into a low-carb lifestyle. Within moderation, of course.
ingredients for keto banana bread
Balance is key, friends, which is exactly what I had in mind when creating this healthy banana bread recipe! I adapted my keto lemon pound cake recipe to create this low-carb banana bread– it is essentially an almond flour banana bread, featuring a little coconut flour and flax seed meal for added fiber and moisture.
Here are the ingredients you will need to make keto banana bread:
- olive oil, coconut oil or grass-fed butter
- full-fat unsweetened coconut milk (or coconut cream)
- eggs, pasture-raised when possible
- vanilla extract
- one overly-ripened banana, mashed
- granulated monk fruit sweetener (I especially like Lakanto “Golden” for this recipe)
- almond flour
- coconut flour
- ground flax seed meal
- baking soda
- gluten-free baking powder
- cinnamon (optional)
- chopped walnuts, pecans, or low-carb chocolate chips as yummy, optional add-ins
Note: I use a square or rectangular baking pan (a cake pan would work too) but I’ve also made this in a standard loaf pan. Check out the full recipe for that since the bake time and process is slightly different.
an easy keto banana bread recipe
Just like a classic banana bread, this keto banana bread comes together super fast and with little effort! Enjoy it fresh out of the oven for breakfast or as an afternoon snack– I think anytime is an appropriate time for banana bread, don’t you?
Let’s take a quick look at how easy it is:
- Make the batter. Preheat the oven to 350°F. In a small bowl, mash the banana and stir in the oil (or butter), eggs, coconut milk, and vanilla. In a larger mixing bowl, whisk together all of the dry ingredients. Pour the wet mixture into the dry ingredients and stir until the batter is well-combined. If using add-ins, like walnuts, stir them in at this time.
- Bake the low-carb banana bread. Line your baking dish with parchment paper (I will forever choose parchment for easy removal!) and pour in the batter. Bake at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and slice. Remove the banana bread from the oven and allow it to cool for 10-15 minutes before slicing if you’re enjoying it warm, or let it cool completely. With a rectangular dish, I cut the banana bread into 12 squares.
tips for banana bread baking
If baking in a loaf pan, the low-carb banana bread will need to bake longer. I bake mine for about 45-50 minutes. If the top is getting brown after about 35-40 minutes in the oven, simply place a sheet of aluminum foil or parchment paper over the banana bread and continue baking.
For keto banana bread muffins, you can use this recipe and pour the batter into a muffin tin, about 3/4 of the way full. Bake the muffins at 350 for about 25 minutes.
I hope you love this keto banana bread and enjoy it as much as my family does! Fitting banana bread into a low-carb lifestyle is something really worth celebrating, yeah?
you might also love…
- Pumpkin almond flour muffins are easy to make and are packed with that delicious pumpkin spice flavor. This one-bowl recipe is also kid-approved!
- Keto zucchini bread that is extra tender and delicious! I love this sweet bread and it’s a great way to sneak in some extra protein and veggies. 😉
- Simply Low-Carb, my three-week low-carb mean! Whether you’re jumping into low-carb or need a reset, it’s a guide that will walk you through everything you need for the first three weeks (shopping lists, recipes, low-carb food list, etc.).
- 1 medium overly ripened banana
- 1/3 cup extra virgin olive oil or coconut oil (or grass-fed butter if not dairy-free)
- 1/4 cup unsweetened, full-fat coconut milk or coconut cream
- 3 eggs, pasture-raised when possible
- 2 teaspoons vanilla extract
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon ground flax seed meal
- 1/3 cup granulated monk fruit sweetener (I prefer Lakanto "Golden" sweetener)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- chopped walnuts, pecans, or low-carb chocolate chips for optional add-ins
- Preheat the oven to 350°F. Line a baking dish with parchment paper (I use a rectangular dish, but square or round cake pan will work too). Allow overhang on the parchment paper so you can easily grab the paper and lift the bread out after baking.
- Place the banana in a medium bowl and use a fork to mash it well. Stir in the oil (or butter), eggs, coconut milk, and vanilla.
- In a large mixing bowl, whisk together the almond flour, coconut flour, flax seed meal, monk fruit sweetener, salt, and cinnamon.
- Pour the wet mixture into the dry ingredients and stir until the batter is well-combined. If using add-ins, like walnuts, stir them in at this time.
- Pour the batter into the prepared baking dish. Bake at 350°F for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the keto banana bread from the oven and allow it to cool for at least 10-15 minutes before slicing. With a rectangular dish, I cut the banana bread into 12 squares.
For baking in a loaf pan: Bake the keto banana bread longer, about 45-50 minutes. The top may start to brown after about 35-40 minutes in the oven. Place a sheet of aluminum foil or parchment paper over the banana bread and continue baking. This prevents the top of the loaf from burning.
For keto banana bread muffins: Line a muffin tin with paper baking cups. Pour the batter into each cup, about 3/4 of the way full. Bake the muffins at 350 for about 25 minutes.
Estimated nutritional information is calculated without the monk fruit, which is zero calories, zero carbs, and zero grams of sugar.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gCholesterol: 47mgSodium: 25mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 2gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.