Light and flavourful yet decadent, keto banana bread is the treat you have in mind when you hear banana bread — without the sugar coma and flour bomb that have relegated banana bread to the low‑carb sidelines. By relying on almond flour, a touch of coconut flour, erythritol or allulose and banana extract (or the smallest, tiniest hint of real banana for a whisper of scent but without the carb bomb), you still end up with a nostalgic sweetness and tender crumb and those toasty, nutty edges. This recipe whisks together easily, bakes up moist (from butter and egg), and slices cleanly for breakfast, snacking, or a post-workout bite. It freezes beautifully as well, so you can make a loaf and freeze it on Sunday night and eat it for weeks after.
Keto Banana BreadRecipe
So let’s dive into the recipe (ingredients, equipment, calories and all the nerdy nutrition stuff) so you can bake with confidence. Here you’ll find a brief, dinner party-friendly equipment list, an easily measured ingredient lineup, and step‑by‑step directions with bolded headers for where to glance if you need while you bake. I’ll also add tips on the preparation to keep your loaf super‑moist (without it sinking in the middle) how to swap out sweeteners, as well as what to do if you only have coconut flour. Finally, there’s a rapid nutrition graph and five rapid‑fire FAQs so you can troubleshoot on the fly. Ready? Apron on, oven preheating — we’ve got this!
Keto Banana Bread
Ingredients
Equipment
Method
- Preheat & prep: Preheat oven to 175°C (350°F). Line a loaf pan with parchment, allowing for overhang “handles.
- Mix dry ingredients: In a large bowl, stir together almond flour, coconut flour, baking powder, baking soda, salt, and sweetener until no lumps are left.
- Whisk wet ingredients: In another bowl, beat together eggs, melted butter, almond milk, banana extract and vanilla.
- Combine: Stir the dry ingredients into the wet ingredients and fold together with a spatula just until combined. Batter will be thick—don’t overmix. Fold in nuts/cinnamon if using.
- Bake: Transfer to the pan, smooth the top and bake 40 to 50 minutes until golden and a toothpick comes out mostly clean (a few moist crumbs are OK).
- Rest & slice: Cool in pan 10 minutes, then lift out, and cool completely on rack before slicing so they don’t crumble.
Notes
- You want to keep the eggs at room temperature and the batter warm so that the butter doesn’t seize.
- A hint of banana extract is used to keep carbs ultra‑low; real banana can bump up carbs fast.
- Measure the flours by weight for best texture — almond flour packs unevenly by the cup.
- Tent with foil at the 30-minute mark if the top browns too quickly.
- Cool it to room temperature before slicing; keto loaves set as they cool.
- Wrap up slices individually and freeze them so you always have an instant snack in portion-friendly form.
Keto Banana Bread Nutrition
| Nutrient | Amount |
| Calories | ~220 kcal |
| Fat | ~18 g |
| Saturated Fat | ~6 g |
| Carbohydrates | ~7 g |
| Fiber | ~3 g |
| Net Carbs | ~4 g |
| Sugar | ~1 g |
| Protein | ~7 g |
| Sodium | ~180 mg |
Frequently Asked Questions
Ques: Can I make it dairy-free?
Ans: Yes—swap butter for coconut oil and use almond milk.
Ques: Can I skip coconut flour?
Ans: You can, but add ~3–4 tbsp more almond flour to compensate.
Ques: Is banana extract keto?
Ans: Yes—flavor extracts contribute negligible carbs.
Ques: How do I store it?
Ans: Airtight in the fridge up to 5 days or freeze up to 3 months.
Ques: Why did it sink?
Ans: Usually underbaking, old leaveners, or slicing before it fully cooled.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.