This Keto Banana Bread brings all the comfort of a classic treat without the guilt. Moist, tender, and subtly sweet, it’s packed with warm banana flavor and a hint of cinnamon. In just an hour—20 minutes prep, 40 baking—you’ll have a golden loaf that’s perfect for breakfast or a snack.
The almond flour base creates a rich, nutty texture that pairs beautifully with the creamy undertones of ripe banana. Whether you’re keto or not, this bread will satisfy your cravings while keeping it wholesome. Each slice feels indulgent yet nourishing, making it a versatile delight for any time of day.
The aroma of this Keto Banana Bread baking is pure cozy magic. Crisp edges contrast with a soft, buttery center, offering a satisfying bite every time. Its natural sweetness comes from just the right amount of banana and a dash of sweetness to complement earthy notes. Perfect for those seeking a low-carb, high-flavor option, it’s as forgiving as it is delicious. In less than an hour, you’ll have a treat that’s as easy to make as it is to enjoy. Share it warm or toasted—it’s sure to become a household favorite.
What You’ll Need for Keto Banana Bread
- 4 large eggs (room temperature for easier mixing)
- 1 large banana, mashed (use a ripe banana for natural sweetness)
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon banana extract (optional, for extra banana flavor)
- 1 ½ cups fine almond flour (ensure it’s finely ground for best texture)
- 2 tablespoons coconut flour
- ⅓ cup granulated sweetener (e.g., erythritol or monk fruit)
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup chopped walnuts (or substitute with pecans or omit for nut-free)
How to Make Keto Banana Bread
- Preheat your oven to 350°F (175°C). Lightly spray an 8-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- Mix the wet ingredients: In a large bowl, combine the eggs, mashed banana, melted butter, and vanilla extract. Whisk until smooth and well blended.
- Combine the dry ingredients: In a separate medium bowl, mix the almond flour, coconut flour, sweetener, cinnamon, baking soda, and salt. Stir until evenly combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated and no lumps remain.
- Fold in the walnuts: Gently stir in the chopped walnuts (or your preferred nuts) until evenly distributed throughout the batter.
- Transfer to the loaf pan: Pour the batter into the prepared loaf pan. If desired, sprinkle extra chopped walnuts on top for added crunch.
- Bake covered: Cover the loaf pan with aluminum foil and bake for 20 minutes. This helps the bread cook evenly without over-browning.
- Uncover and finish baking: Remove the foil and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy warm or at room temperature!
Serving Suggestions for Perfect Keto Banana Bread
Slice your keto banana bread and enjoy it warm with a dollop of sugar-free whipped cream or a drizzle of low-carb caramel sauce. Pair it with a cup of bulletproof coffee or unsweetened almond milk for a satisfying keto breakfast or snack.
Store and Reheat Like a Pro
Keep your banana bread fresh by storing it in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a toaster oven for a crispy edge.
Recipe Variations to Mix It Up
Swap the walnuts for pecans or sugar-free chocolate chips for a different flavor profile. For a nut-free version, replace almond flour with sunflower seed flour and omit the chopped nuts. You can also add a handful of unsweetened shredded coconut for extra texture.
Time-Saving Tips for Busy Bakers
Prep your dry ingredients ahead of time and store them in a resealable bag for quick mixing later. Use a pre-cut parchment paper liner for your loaf pan to save on cleanup. If you’re short on time, bake the bread in a muffin tin for smaller portions that cook faster.
Keto Banana Bread
Ingredients
- 4 large eggs
- 1 large banana mashed
- 2 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon banana extract
- 1 ½ cup fine almond flour
- 2 tablespoon coconut flour
- ⅓ cup granulated sweetener
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup chopped walnuts
Instructions
- Pre-heat oven to 350F. Spray the inside of an 8-inch loaf pan with cooking spray or line it with parchment paper.
- In a large bowl add the eggs, banana, butter, and vanilla. Mix until smooth.
- In a separate medium bowl add the almond flour, coconut flour, sweetener, cinnamon, baking soda, and salt. Stir until combined.
- Add the dry ingredients into the wet ingredients and mix until well combined.
- Stir in the chopped nuts.
- Transfer the batter to the loaf pan and if desired, top with additional nuts.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the center is cooked through.