The Best Keto Banana Bread Recipe That’ll Keep You Coming Back for More!

Let’s talk banana bread. I know what you’re thinking—bananas on a keto diet? Well, hold your horses! This Keto Banana Bread recipe is for all you low-carb warriors out there who want to enjoy the comforting taste of banana bread without falling off the keto wagon. And guess what? It’s 100% banana-free but still has all those dreamy banana flavors. Sounds like magic? Trust me, it is!

Banana bread is a classic. We’ve all enjoyed it growing up, whether it was a quick breakfast, a snack with a cup of coffee, or something mom baked on the weekend. It’s like a warm hug in loaf form. But traditional banana bread is loaded with sugar and carbs—two things that don’t play nice with keto. So, we’re doing a little keto makeover that keeps you in ketosis but lets you feel like you’re cheating. Let’s get baking!

Ingredients You’ll Need

Before we start, make sure you’ve got these key ingredients in your pantry:

  • Almond flour: The base for our bread. It gives that moist, soft texture without the carbs.
  • Coconut flour: Just a bit to firm up the bread without drying it out. The combo of almond and coconut flour really mimics regular flour but keeps it low-carb.
  • Erythritol or Monk fruit sweetener: Your sugar replacement to add sweetness without the insulin spike.
  • Banana extract: This is where we fake the banana flavor without using actual bananas. Trust me, it’s the secret sauce!
  • Eggs: These are the glue holding your bread together and giving it that perfect rise.
  • Butter (or coconut oil): Adds richness and moisture.
  • Baking powder: For that light and fluffy rise.
  • Cinnamon and nutmeg: The warm spices that make banana bread, well, banana bread.
  • Optional add-ins: Keto-friendly chocolate chips or nuts if you want a little crunch or extra indulgence!

The Magic of Banana Extract

You’re probably wondering how in the world we’re going to pull off banana bread without actual bananas. The trick is in banana extract—a concentrated flavor that mimics the real thing without adding any carbs. A few drops of this and you’ll swear you’re biting into a loaf made from overripe bananas. Combine this with a blend of almond and coconut flour for the perfect texture, and you’re good to go.

Step-by-Step Keto Banana Bread Recipe

Ingredients:

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup erythritol or monk fruit sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 1 teaspoon banana extract
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk
  • Optional: 1/2 cup sugar-free chocolate chips or chopped walnuts

Instructions:

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper for easy removal.
  • In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt. Make sure everything’s well combined. This is your dry mix.
  • In a separate large bowl, beat the eggs with a hand mixer until slightly fluffy. Then, add your melted butter, banana extract, and vanilla extract. Whisk until smooth.
  • Gradually mix your dry ingredients into the wet ingredients. Slowly add in almond milk until the batter is thick but pourable. You want a nice, smooth consistency that resembles traditional banana bread batter.
  • If you’re using sugar-free chocolate chips or walnuts, fold them into the batter now.
  • Pour the batter into your prepared loaf pan. Smooth out the top with a spatula to make sure it’s even.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark to avoid overcooking.
  • Once done, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. (If you can wait that long without diving in—kudos to you!)
  • Slice it up, slather with some butter (or peanut butter), and enjoy!

Nutritional Information (Per Slice):

  • Calories: 180
  • Fat: 15g
  • Carbs: 4g (Net carbs: 2g)
  • Fiber: 2g
  • Protein: 6g

Why This Recipe Works for Keto

Now, you might be wondering: why even go through all this hassle to make a keto version of banana bread? What’s wrong with just eating regular banana bread on cheat day? Here’s the deal—keto is all about staying low-carb so your body stays in fat-burning mode. Even if you’re doing “lazy keto,” traditional banana bread would kick you out of ketosis faster than you can say “carb coma.” Bananas are loaded with natural sugars, and the usual flour-based recipes are just carb bombs waiting to happen.

This keto version uses low-carb alternatives like almond and coconut flour, plus sugar replacements like erythritol or monk fruit sweetener to keep your insulin levels in check. You’re getting all the banana bread feels without the actual carbs, which is key to sticking with your keto goals.

Tips for Perfect Keto Banana Bread

 

  • Don’t Skip the Banana Extract: Without it, you’re just making almond flour bread. Trust me on this one.
  • Let It Cool: It can be tempting to dig in immediately, but letting the bread cool fully helps the flavors settle and the texture firm up.
  • Customize It: Want a bit of crunch? Add some chopped walnuts or pecans. Feeling extra indulgent? Go for some sugar-free chocolate chips. Just remember to keep any add-ins keto-friendly!
  • Storage: Keto banana bread tends to stay moist for days thanks to the almond flour. You can store it in an airtight container at room temperature for up to three days or pop it in the fridge for up to a week.
  • Freeze It: Got leftovers (or are you just super prepared)? This bread freezes beautifully. Wrap individual slices in plastic wrap and freeze for up to three months. When you’re ready to enjoy, just thaw and warm up in the microwave or oven.

Keto-Friendly Toppings

While this banana bread is perfectly delicious on its own, sometimes you need a little extra something. Here are a few keto-friendly topping ideas:

  • Whipped cream (unsweetened or sweetened with a keto-friendly sweetener)
  • Keto nut butter: Almond or peanut butter spread on a warm slice is heavenly.
  • Sugar-free maple syrup: For that Sunday-morning French toast vibe.
  • Coconut cream: If you’re dairy-free, this is a great alternative to whipped cream.
  • Cream cheese frosting: You can make a keto-friendly version using cream cheese and powdered erythritol.

Can You Add Real Bananas?

I know what you’re thinking. “If I’m making banana bread, why not just toss in a real banana?” Look, I get it. Bananas are delicious and a great source of potassium. But they’re also packed with sugar and carbs—about 25 grams of carbs per medium banana, to be exact. If you’re really craving that banana flavor but want to stay in ketosis, you’re much better off using the banana extract we mentioned earlier. You’ll get all the flavor with none of the carb guilt. If you absolutely must use a real banana, keep it minimal (maybe 1/2 banana) and adjust your carbs accordingly.

What to Pair with Keto Banana Bread

Want to make this banana bread the star of your keto breakfast or snack? Here are a few things that pair beautifully with it:

  • Keto coffee: A nice cup of bulletproof coffee with some MCT oil or heavy cream on the side really rounds out the meal.
  • Keto smoothie: Make a low-carb smoothie with spinach, avocado, almond milk, and a scoop of protein powder to go alongside your slice of banana bread.
  • Bacon and eggs: If you’re feeling like a savory-sweet combo, pair a slice of banana bread with some crispy bacon and eggs for the perfect keto brunch.

A Keto Banana Bread Story

Let me tell you about the time I finally nailed this recipe. I was deep into my keto journey, and cravings hit me out of nowhere. You know, those days where all you want is a big, warm slice of something that feels like home? That was me. But banana bread was a no-go—or so I thought.

I spent hours scouring the internet for solutions, tried a few recipes that tasted…well, like cardboard, if I’m being honest. Then, I stumbled across the idea of banana extract. I was skeptical, but I gave it a shot. And boy, when that loaf came out of the oven, it was like a keto miracle. Since then, this has been my go-to for when I want something cozy and sweet but still keto-friendly. My non-keto friends even love it, which says a lot!

Conclusion 

This Keto Banana Bread is proof that you can enjoy your favorite comfort foods without compromising your diet. It’s moist, flavorful, and gives you that nostalgic banana flavor we all crave, minus the carbs. Whether you’re whipping it up for breakfast, a snack, or dessert, this recipe is sure to be a hit.

So, go ahead and give it a try. You won’t regret it—well, except maybe when you’re on your third slice!

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The Best Keto Banana Bread Recipe

5 from 1 review

This easy Keto Banana Bread recipe has all the banana flavor you love without the carbs! It’s made with almond flour, coconut flour, and sugar-free sweeteners, making it perfect for anyone on a keto diet. Enjoy it as a breakfast, snack, or dessert that won’t kick you out of ketosis.

  • Author: Jane Summerfield
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1hr
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Ingredients

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1/3 cup erythritol or monk fruit sweetener
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 4 large eggs
  • 1/4 cup unsalted butter, melted (or coconut oil)
  • 1 tsp banana extract
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened almond milk
  • Optional: 1/2 cup sugar-free chocolate chips or chopped nuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat eggs until fluffy. Add melted butter, banana extract, and vanilla extract. Stir in almond milk.
  4. Slowly combine dry ingredients into the wet ingredients, stirring until smooth.
  5. Fold in optional add-ins like sugar-free chocolate chips or nuts.
  6. Pour batter into the loaf pan and smooth the top.
  7. Bake for 50-60 minutes, checking with a toothpick for doneness.
  8. Let it cool for 10 minutes in the pan before moving to a rack to cool completely.

Notes

  • Let the bread cool completely before slicing to avoid crumbling.
  • This recipe freezes well; wrap individual slices and store in the freezer for up to 3 months.
  • For a dairy-free option, substitute butter with coconut oil.

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 0g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 75mg

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