Try this keto banana bread that’s moist, delicious, and full of banana nut flavor. This low-carb banana bread is slightly sweet with a little bit of cinnamon spice — and it’s incredibly easy to make. Plus, it’s made with almond flour and coconut flour — so you know it’s low-carb and gluten-free.
Easy Keto Banana Bread Recipe
This gluten-free keto banana bread recipe is so delicious you’ll be making it all year long. You can serve it up plain, toast it for breakfast, or enjoy it as an afternoon snack. If you’re feeling a little fancy, this banana bread would make some killer banana nut French Toast. Just saying…
You are going to love this recipe because it’s as easy to make — not to mention, low in carbs. It’s subtly sweetened, making it perfect for breakfast or a snack. And, if you wanted to serve this recipe for dessert, you could easily add a couple of handfuls of chocolate chips to the batter, or even a layer cream cheese frosting on top. Yum!
But First… Are Bananas Keto?
Okay, you might be thinking: How can you make keto banana bread if bananas are full of carbs? And you’d be right to question that — because the average medium banana has 27g of carbs. Therefore, most people recommend avoiding bananas if you are trying to stick to a keto diet.
So then, what’s the secret to this keto banana bread recipe? Well, it’s banana extract! You don’t actually need bananas to make this low-carb banana bread recipe if you use a natural banana extract instead.
For the recipe, I really recommend this particular banana extract. Unlike imitation flavorings you might find in the grocery store, this banana extract is made from pure bananas. (I was skeptical too, but it really does taste like bananas!)
Ingredients in Keto Banana Bread
To replace traditional grain flours, we’re using a mixture of almond flour and coconut flour in this recipe.
Almond flour. I almost always have a couple of bags of almond flour in my pantry. It’s one of the most common alternative flours used in keto baking. I like to use almond flour with a super-fine texture made from blanched almonds. A finely ground blanched almond flour will give you the lightest, most tender result in your banana bread.
Coconut flour. I also add coconut flour to this banana bread. I think that a mix of almond and coconut flour gives this bread the best texture. Coconut flour is high in fiber and very absorbent, so we only need to use 1/2 cup in this recipe.
Xanthan Gum. Xanthan gum is a keto baking staple. It is a common food additive that helps keto baked good to retain their structure in the absence of gluten. A little bit of xanthan gum goes a long way, so you’ll only need 1/2 tsp. If you don’t have xanthan gum, you can substitute 1 tbsp of ground flax meal. Or, just omit it — but the bread will be more crumbly because of it.
Sweetener. My preference is to use Swerve granulated sweetener in this recipe — but you could also use monk-fruit sweetener or allulose. If you are planning on using a different sweetener, make sure to check out the back of the bag for the conversion instructions. (Swerve is a 1:1 swap with sugar, but some brands are more or less concentrated.)
Spices. Cinnamon is a classic addition to banana bread. Nutmeg and cloves are high in eugenol, the same compound that gives ripe bananas their distinctive flavor and aroma. This blend of spices really deepens the banana flavor of the loaf.
Low-Carb Banana Bread Variations
This easy keto banana bread recipe is delicious as written — but sometimes you may want to mix it up with additional flavors and toppings.
- If you like banana bread with chocolate chips, try adding 1/2 of low-carb chips to the batter before baking.
- If you like banana bread with nuts, you can add 1/2 cup of chopped walnuts or pecans to the batter before baking. For even more flavor, toast the nuts before chopping and adding them to the recipe. To toast nuts: Place them in a single layer on a rimmed cookie sheet. Bake in a 350 oven for 5-10 minutes — until just golden and fragrant.
- If you like sweeter banana bread, or want to serve this recipe for dessert, you can top it with a delicious cream cheese frosting. To make cream cheese frosting: Beat 4oz of softened cream cheese, 2oz of softened butter, and 1/2 cup of powdered Swerve together in an electric mixer. Add a tsp of vanilla and a pinch of salt to taste. This will make a little less than 1 cup of frosting.
- You can also bake this recipe as banana bread muffins, instead of a loaf. Divide the batter into well-greased muffin cups. Bake at 350 for approximately 25-30 minutes.
Tips for Baking Keto Quick Breads
- Make sure your ingredients are at room temperature before baking. To bring eggs to room temperature quickly, place them in a large bowl of very warm water for a few minutes.
- Use fresh baking powder. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. If it bubbles right away, it’s still good.
- If you find that your banana bread is browning too quickly, you can cover the top with foil. Add a piece of foil over the top of the pan for the last 20 minutes or so of baking so that the top doesn’t over-brown.
- Let the banana bread cool in the pan. Gluten-free quick breads are tender and crumbly when warm. So, it’s best to let the banana bread cool in the pan before slicing it. For best results, you can lift it from the pan using the parchment paper. Let it cool to firm up — and it will be much easier to slice.
How to Store Banana Bread
To keep banana bread fresh, first, make sure you let it cool completely. Then, you can store it wrapped tightly in plastic wrap or in a lidded storage container at room temperature. Keto banana bread will keep well at room temperature for a couple of days.
How to Freeze Banana Bread
Yes, you can even freeze this banana bread! To do this, remove the pumpkin bread from the loaf pan and let it cool completely. You can choose to freeze the loaf whole, or slice it first so you can freeze individual slices. Wrap the loaves or individual slices in plastic wrap. For extra insurance, you can then place them in large “zip” freezer bags.
More Keto Baking Recipe
- 1/2 cup butter, room temperature
- 2/3 cup erythritol sweetener, like Swerve
- 4 eggs
- 1 tsp vanilla extract
- 2 tsp banana extract
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 4 tsp baking powder
- 1/2 tsp xanthan gum
- 1 tsp cinnamon
- 1/4 tsp cloves (optional)
- 1/4 tsp nutmeg (optional)
- 1/4 tsp salt
- 1/3 cup sour cream
- 1/4 cup walnuts
- Preheat the oven to 350F. Line a 9x5 loaf pan with parchment paper, or grease well.
- In a large bowl, with an electric mixer, cream together the butter and sweetener until light and fluffy. Add the eggs, one at a time, and mix well. Stir in the vanilla and banana extracts.
- In a separate bowl, whisk together the dry ingredients: almond flour, coconut flour, baking powder, xanthan gum, spices, and salt. Add the dry ingredients to the butter mixture.
- Add the sour cream to the batter and stir well. Fold in the nuts. The batter will be thick.
- Pour the batter into the prepared pan, and smooth the top. Bake for 45-55 minutes, until an inserted toothpick comes out clean. If the bread browns too quickly, cover with foil.
- Let cool completely, then slice.
For Keto Banana Nut Muffins: Divide batter evenly among 12 lightly greased nonstick muffin cups. Bake until brown around the edges, about 25 minutes.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 195 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 103mg Sodium: 108mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 5g
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