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Keto Pumpkin Banana Bread Recipe

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Moist, soft, and full of pumpkin spice flavor, this Keto Pumpkin Banana Bread blends real banana, pumpkin puree, and keto-friendly ingredients to create a comforting, low carb treat that fits into your fall meal plan. It’s perfect for breakfast, dessert, or as a snack with coffee. No sugar, no guilt, just real flavor.

Ingredients

Scale

  • 1 ¾ cup keto baking mix (or almond + coconut flour blend)

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cloves

  • ¼ tsp sea salt

  • ½ tsp baking soda

  • 2 large eggs

  • ½ cup pumpkin puree

  • ½ ripe banana (use a full one if you’re flexible on carbs)

  • ⅓ cup melted coconut oil or butter

  • 1 tsp vanilla extract

  • ½ cup keto sweetener (monk fruit or erythritol blend)

  • Optional: 2 tbsp keto pumpkin butter, 2 tbsp chopped walnuts, or sugar-free chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment.

  • In a bowl, mash banana. Add pumpkin, eggs, melted oil, vanilla, and sweetener. Mix until smooth.

  • In a separate bowl, mix dry ingredients: keto baking mix, spices, salt, baking soda.

  • Combine dry and wet mixtures. Stir gently until smooth and thick.

  • Pour into loaf pan. Add toppings if using.

  • Bake for 45–50 minutes until golden and a toothpick comes out mostly clean.

  • Cool at least 20 minutes before slicing.

Notes

  • Store in the fridge for up to 5 days or freeze slices individually.

  • For muffins, bake in a lined muffin tin at 350°F for 20–25 minutes.

  • Great with cream cheese or keto pumpkin butter spread on top.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-pumpkin-banana-bread/