This low carb keto banana bread recipe is one of my favorite keto recipes to share with family and friends… and then you can tell them after that it’s actually a sugar free banana bread! No one can ever tell the difference, thanks to a mix of low carb flours, sugar free sweetener, and an easy swap for the bananas.
Enjoy with a coffee for the ultimate morning meal. And if you like keto banana recipes but prefer a more portable version, try keto banana muffins instead.
This keto friendly banana bread uses a blend of premium low carb flours to get the right density and moistness in your loaf, like the real thing. Sometimes you really need to use a blend of flours to get that “just right” texture, and this is one of those times. The wet/dry ingredient ratio is important here because that’s what ensure the right texture.
INGREDIENTS
You'll only need a few simple ingredients to make this almond flour banana bread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in most of my recipes, this one included.
Bananas: Very ripe and well-mashed.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Ground cinnamon: Make sure it's fresh. I use a whole tablespoon - you can use just 1 teaspoon for a lighter-colored bread. But the cinnamon does add wonderful flavor.
Honey: Or use a keto alternative such as stevia or any granulated sweetener.
Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched finely ground almond flour in this recipe. I haven't experimented with a coarse almond meal.
Kosher salt: If using fine salt, use just ⅛ teaspoon.
Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
INSTRUCTIONS How to make almond flour banana bread? It's super easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Whisk all the ingredients together, one by one in the order listed, in one bowl.
- Transfer the batter to a small loaf pan, parchment-lined and greased.
- Bake the bread for 40-50 minutes at 350°F. How long you need to bake it would depend on your oven. When it's done, a toothpick inserted in the middle of the loaf should come out dry.
- Cool the bread completely before enjoying it. This is the hardest part! You will want to dig in right away. But the bread will be too soft and gooey when it emerges from the oven. Its texture and flavor will improve as it cools.
Recipe tipsHere are a few tips to help ensure this bread is a resounding success:- Use ripe but not spoiled bananas. You should definitely use very ripe bananas in this recipe. You want bananas that are deep yellow with plenty of black spots on the outside, and very soft on the inside. Just make sure there are no white spots on the inside and that the inside is not runny - this means the banana is spoiled.
- Use a small loaf pan. If you use a standard-size loaf pan, 9 X 5 inches, the bread will come out very flat. So make sure you use a small loaf pan measuring 8.5 X 4.5 inches.
- Let it cool completely. The bread emerges from the oven with a gorgeous dark crust. It smells heavenly. You will want to dig in right away (or maybe let it cool for an obligatory 10 minutes). Please don't! This bread is too soft and gooey when it comes out of the oven. It really does need to cool completely. I cool it for two hours on a cooling rack, and only then I slice it - and it's perfect. In the past, when I was impatient and sliced it after just 20 minutes, it was still delicious - but too gooey and crumbly. Both its texture and flavor greatly improve after it's cooled.
Enjoy with a coffee for the ultimate morning meal. And if you like keto banana recipes but prefer a more portable version, try keto banana muffins instead.
This keto friendly banana bread uses a blend of premium low carb flours to get the right density and moistness in your loaf, like the real thing. Sometimes you really need to use a blend of flours to get that “just right” texture, and this is one of those times. The wet/dry ingredient ratio is important here because that’s what ensure the right texture.
INGREDIENTS
You'll only need a few simple ingredients to make this almond flour banana bread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in most of my recipes, this one included.
Bananas: Very ripe and well-mashed.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Ground cinnamon: Make sure it's fresh. I use a whole tablespoon - you can use just 1 teaspoon for a lighter-colored bread. But the cinnamon does add wonderful flavor.
Honey: Or use a keto alternative such as stevia or any granulated sweetener.
Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched finely ground almond flour in this recipe. I haven't experimented with a coarse almond meal.
Kosher salt: If using fine salt, use just ⅛ teaspoon.
Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
INSTRUCTIONS How to make almond flour banana bread? It's super easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Whisk all the ingredients together, one by one in the order listed, in one bowl.
- Transfer the batter to a small loaf pan, parchment-lined and greased.
- Bake the bread for 40-50 minutes at 350°F. How long you need to bake it would depend on your oven. When it's done, a toothpick inserted in the middle of the loaf should come out dry.
- Cool the bread completely before enjoying it. This is the hardest part! You will want to dig in right away. But the bread will be too soft and gooey when it emerges from the oven. Its texture and flavor will improve as it cools.
- Use ripe but not spoiled bananas. You should definitely use very ripe bananas in this recipe. You want bananas that are deep yellow with plenty of black spots on the outside, and very soft on the inside. Just make sure there are no white spots on the inside and that the inside is not runny - this means the banana is spoiled.
- Use a small loaf pan. If you use a standard-size loaf pan, 9 X 5 inches, the bread will come out very flat. So make sure you use a small loaf pan measuring 8.5 X 4.5 inches.
- Let it cool completely. The bread emerges from the oven with a gorgeous dark crust. It smells heavenly. You will want to dig in right away (or maybe let it cool for an obligatory 10 minutes). Please don't! This bread is too soft and gooey when it comes out of the oven. It really does need to cool completely. I cool it for two hours on a cooling rack, and only then I slice it - and it's perfect. In the past, when I was impatient and sliced it after just 20 minutes, it was still delicious - but too gooey and crumbly. Both its texture and flavor greatly improve after it's cooled.
VARIATION: KETO BANANA BREAD
To make a keto version of this bread:
- Use just two bananas.
- Replace the honey with 2 tablespoons of any sugar-free sweetener or the equivalent in stevia.
- Bake for a shorter time, as the batter will be drier with just two bananas. 30-40 minutes should do it.
The keto version has 150 calories, 10 grams of carbs, and 3 grams of fiber per slice. If you need an even lower-carb bread, I highly recommend this keto zucchini bread.
To make a keto version of this bread:
- Use just two bananas.
- Replace the honey with 2 tablespoons of any sugar-free sweetener or the equivalent in stevia.
- Bake for a shorter time, as the batter will be drier with just two bananas. 30-40 minutes should do it.
SERVING SUGGESTIONS
I like this tasty bread just as it is. My kids like it lightly toasted, with sweet butter and a drizzle of honey. It's also wonderful with cream cheese, almond butter, or peanut butter if you don't mind peanuts.
I wanted a basic bread that would go with anything, so I didn't add any extras to the batter. I'm curious about chopped walnuts or pecans, or perhaps a handful of chocolate chips. I might try it next time I make this recipe!
I like this tasty bread just as it is. My kids like it lightly toasted, with sweet butter and a drizzle of honey. It's also wonderful with cream cheese, almond butter, or peanut butter if you don't mind peanuts.
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