Keto Banana Blondies – Soft, Fudgy, and Bread’s Better-Looking Cousin

There are two types of people in the kitchen.
The first kind carefully follows recipes, measuring every last gram like they’re in a science lab. The second kind throws things in a bowl, stirs until it “feels right,” and hopes for the best.

I’m the dangerous mix of both. I’ll measure the almond flour perfectly, but then “eyeball” the vanilla like it’s free.

These Keto Banana Blondies came out of one of those “let’s see what happens” moods. I wanted banana bread but also something denser, fudgier, with those chewy edges you get from brownies. And because I’m still pretending to be on a low-carb kick, they had to be keto-friendly.

Good news – they turned out so good that my non-keto friends inhaled them without even asking, “Are these sugar-free?”

So, here’s the full guide to making these banana blondies, simple, clear, and with enough side tips so you can’t possibly mess them up.

Why Keto Banana Blondies Are Worth Making

Let’s be honest—most “healthy” dessert recipes either taste like cardboard or have the texture of wet sand. This is different.

These blondies are:

• Soft and moist inside, with that slightly chewy, almost gooey bite in the center
• Just sweet enough to feel like dessert, without the sugar crash
• Banana-flavored without needing a whole bunch of bananas (because too much banana means too many carbs)
• The kind of treat that works for breakfast, afternoon coffee, or “oops, I just had three after dinner”

And they freeze well. Which sounds responsible… until you realize frozen blondies taste amazing straight from the freezer and you start sneaking them anyway.

With Banana – How Do You Keep It Keto?

Here’s the thing. Real bananas are delicious but high in carbs. That doesn’t mean you can’t have banana flavor in keto baking.

There are three ways to do it:

• Use half of a very ripe banana – The riper it is, the more banana taste you’ll get with less fruit. Half a medium banana has about 12g carbs, but spread across a whole batch, it’s pretty low per serving.
• Banana extract – This gives you that nostalgic banana bread smell without adding sugar or carbs.
• Banana-flavored protein powder – Adds sweetness, flavor, and a bit more structure to your blondies.

I used the first two. A bit of real banana for authentic taste, plus extract to boost the flavor without loading up on carbs.

Ingredients You’ll Need

Nothing fancy here. You probably have most of this already if you’ve baked keto recipes before.

• Almond flour – The main base. Fine-ground works best for texture.
• Coconut flour – Helps keep it soft and holds moisture.
• Baking powder – For lift.
• Salt – Brings out flavor.
• Butter – Melted, because blondies are all about richness.
• Eggs – For binding and moisture.
• Erythritol or allulose – Your keto sweetener of choice. Allulose makes it extra fudgy, erythritol gives more crisp edges.
• Half a ripe banana – Mashed well.
• Banana extract – Intensifies the flavor without extra carbs.
• Vanilla extract – Because it’s dessert, not a science experiment.
• Sugar-free white chocolate chips or chopped walnuts (optional) – For extra texture.

Step-by-Step Instructions for Keto Banana Blondies

1) Get the oven going

Preheat to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. I like to leave some paper hanging over the edges so I can lift the blondies out easily.

2) Mix the dry ingredients

In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.

Little tip: sift the flours if yours tend to clump. Nobody likes surprise lumps.

3) Make the wet mix

In another bowl, mash the half banana until it’s smooth. Add melted butter, sweetener, eggs, banana extract, and vanilla. Whisk until combined.

Pro tip: Let the melted butter cool a little before adding it, unless you like scrambled egg blondies.

4) Bring it together

Pour the wet mix into the dry and stir until combined. Don’t overmix—almond flour batters can get too dense if you stir like you’re mad at them.

5) Add extras (if you want)

Fold in white chocolate chips or chopped walnuts.

6) Bake

Spread the batter evenly in your pan. Bake for 20-25 minutes until the edges are golden and a toothpick comes out with just a few moist crumbs.

7) Cool before cutting

Let them cool in the pan for at least 20 minutes. Cutting too early will make them fall apart. They set as they cool.

How to Make Them Even Better

• Brown your butter – Instead of just melting it, cook it until golden and nutty. This makes the blondies taste like they came from a bakery that charges $6 a square.
• Add a swirl – Drop in some peanut butter and swirl it through the batter before baking.
• Go spicy – A pinch of cinnamon or nutmeg makes them taste like banana bread and blondies had a cozy winter baby.
• Use a glass pan – Metal pans cook faster and can over-brown the edges before the center is done.

Storage Tips

These keep well in an airtight container for up to 4 days at room temp or a week in the fridge.

For longer storage, wrap and freeze them for up to 2 months. Thaw at room temp… or eat them straight from the freezer like a rebel.

Nutritional Info (Per Blondie – 12 servings)

• Calories: ~130
• Net Carbs: ~2g
• Fat: 11g
• Protein: 4g

(Exact numbers depend on your ingredients.)

Personal Note – Why These Blondies Stuck With Me

When I first tested these, I was halfway through a week where everything was going wrong. My coffee machine broke. I accidentally shrank my favorite sweater. My cat threw up in my shoes.

So when these blondies came out of the oven smelling like warm banana bread, it was… emotional.

I sat at the counter, ate one still warm, and thought, “Okay, maybe today isn’t a total loss.” That’s the thing about baking—it’s cheap therapy.

And if you’re cutting carbs but still want that comforting, sweet bite, these blondies do the trick without making you feel like you cheated.

If They Don’t Turn Out Good?

• Too dry? You overbaked them. Pull them out earlier next time and remember they set while cooling.
• Too wet? Almond flour brands vary in absorbency. Add an extra teaspoon of coconut flour next time.
• No banana taste? Increase banana extract by a quarter teaspoon.

Serving Ideas

• With coffee – The banana flavor pairs beautifully with a strong black coffee.
• Topped with whipped cream – Use unsweetened heavy cream whipped with a little erythritol.
• With ice cream – Keto vanilla ice cream turns these into a proper dessert.

Conclusion

If you’ve been burned before by keto desserts that taste “off,” give these a shot. They’ve got the familiar comfort of banana bread, the chewy bite of brownies, and just enough sweetness to feel like a treat—without kicking you out of ketosis.

And even if you’re not keto, these are worth baking just for that smell that fills the kitchen.

Print this recipe, stick it to your fridge, and next time you see a banana starting to go spotty, you’ll know exactly what to do.

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