Low-carb, keto banana bread?! Is that even possible?? I’m here to show you that it’s not only possible…but just as delicious as the banana bread you grew up baking. It’s so moist and flavorful, using real banana to give it that authentic flavor and texture without all the carbs.
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Can an ingredient be “Keto”?
This might be controversial…but a lot of people get hung up on labeling foods as “keto” or “not-keto,” when in reality, ketosis is a metabolic state, not a food. As long as you keep carbs below a certain point (and this point varies depending on the person) there are many foods that you wouldn’t typically think of as keto-friendly, that can be incorporated into the diet in moderation. Of course, always do what works for you and your body, and consult with your doctor before making changes to your diet.
Why I use Real Banana in this Keto Banana Bread
This keto banana bread recipe uses all super low-carb ingredients, with the exception of 1 real banana. Making keto banana bread with real bananas really makes all the difference in giving this recipe its authentic flavor. And, that 1 banana divides up into several big delicious slices, only contributing about 3g of net carbs per slice. Which for most people, is totally reasonable to be incorporated into a keto or low-carb diet.
To make this Keto Banana Bread, you’ll need:
- almond flour & coconut flour – make sure to use super finely ground, blanched almond flour for best results
- allulose sweetener (or sugar-free sweetener of choice) – I love using allulose in this recipe, it pairs perfectly with the natural sweetness of the banana and gives the top of the loaf that nice golden brown color
- baking powder & salt
- 1 large banana – extra ripe!
- eggs
- unsalted butter
- vanilla extract
Looking for more recipes?
Consider this a sneak peek into my best selling recipe guide: The Keto Dessert eBook 2.0. On every page, you have the full recipe, a color photo, instructions, as well as full nutritional breakdown with calories and macros calculated per serving. Every single recipe is contained to just one page each, so it’s super easy to use and read. You can also easily print out pages as needed, or the entire thing.
The eBook contains over 120+ and counting of my absolute best low carb baking recipes, all my tips and tricks, a one-page printable ingredient shopping list, photos and nutritional information for every recipe, and so much more.
Make sure to send me a message or leave me a comment on Instagram and let me know if you get the eBook or try this keto banana bread recipe! I absolutely love to hear what you think!
XO,
Sarah
Keto Banana Bread
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup allulose sweetener or sugar-free sweetener of choice
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 ripe large banana
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
Instructions
- Preheat oven to 350°F. In a bowl, combine all dry banana bread ingredients.
- In a separate bowl, combine mashed banana, eggs, and vanilla. Add dry into wet, and pour in melted butter as you mix. Stir until smooth.
- Pour into parchment lined 8×4-inch loaf pan, and bake for 33-37 minutes. Allow to cool.
- Slice, and enjoy!
What is the white topping?
It is a cream cheese icing!
Hi [Author’s Name], I just loved your recipe! Thank you so much for sharing it. I’m planning to cook this for my family. However, I have a question: Can I use the ingredient “Xanthan Gum” in this recipe as recommended in this recipe [https://iketomom.com/keto-banana-bread/]?
Please let me know. Thank you, and I’m looking forward to your response!
tastes like real banana bread
Do you have nutrition info for this? Mine is in the oven and my house smells wonderful!
Yes! All nutrition info is included in my eBook
I missed banana bread! Love this recipe!
It came out perfect!
Justify to clarify, only half a cup of almond flour and 1/4 cup of coconut flour? It’s a littlebit running down.. I don’t have coconut flour so I use 3/4 cups all album flowers instead.
Thanks
Divine
Hi Divine! Yes, correct – 1/2 cup almond flour and 1/4 cup coconut flour. Coconut flour is about 4 times more absorbent than almond flour, so if trying to use almond flour instead of coconut flour, you would need at least 1 full cup almond flour to replace the 1/4 cup coconut flour. That would be a total of 1 1/2 cups almond flour needed. I hope this helps!
Amazing!
Best banana bread ever
The flavor was amazing