This easy keto banana bread recipe is sure to become a favorite in your household. If you’re following a keto diet but miss the comforting taste of banana bread, you’re in for a treat.
This recipe combines the rich flavor of bananas with a low-carb twist, giving you the best of both worlds. Making this bread is simple and straightforward. You’ll only need a few ingredients that you might already have in your kitchen.
The main stars are almond flour, which replaces regular flour, and ripe bananas for that classic banana bread taste. Don’t worry about the bananas adding too many carbs – this recipe uses just the right amount to keep it keto-friendly.
You can enjoy a slice for breakfast with your morning coffee, pack it as a snack for work or school, or even serve it as a dessert after dinner. It’s filling and satisfying, helping you stick to your keto goals without feeling like you’re missing out on anything.
Whether you’re new to keto baking or an experienced low-carb cook, this banana bread is a great addition to your recipe collection. It’s a crowd-pleaser that even non-keto eaters will enjoy. So why not give it a try? You might be surprised at how delicious keto-friendly baking can be.
👍 Why You’ll Love This Recipe
Simple Ingredients: Most of what you need is probably already in your keto kitchen. Almond flour, eggs, and bananas form the base, with just a few common spices and a keto sweetener to round it out.
Quick Prep Time: This recipe doesn’t require hours in the kitchen. You can mix up the batter in just a few minutes, making it perfect for busy days when you want something homemade but don’t have a lot of time.
Nutrient-Rich: This isn’t just empty calories. The almond flour provides healthy fats and vitamin E, while the eggs add protein and B vitamins.
Great for Beginners: If you’re new to keto baking, this is a great recipe to start with. The steps are straightforward and don’t require any special techniques.
✨ Recipe Ingredients
- 2 cups Almond Flour
- 2 Bananas (large, well mashed)
- 3 Eggs (large)
- 1 tablespoon Pure Vanilla Extract
- 2 tablespoons Keto Sweetener (I recommend this one – amazon)
- 3/4 tablespoon Cinnamon (ground)
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- Cooking Spray
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a small loaf pan (I used an 8×5-inch one) with parchment paper – leave a piece overhanging on each side of the pan. To avoid sticking, spray it with cooking oil.
Step 2
In a bowl, whisk together the eggs, well-mashed bananas, sweetener, and vanilla extract.
Step 3
Gradually add and whisk in the almond flour, salt, cinnamon, and baking soda. Continue until the mixture is very smooth.
Step 4
Transfer the batter to the prepared pan and make sure it is spread evenly.
Step 5
Bake the bread in the oven for 35-40 minutes until browned and set. Insert a toothpick in the center, and if it comes out clean, it’s ready.
Step 6
Remove from the oven, and using the overhanging parchment paper, lift the bread from the pan. Allow it to cool for 2-3 hours, then slice and serve. Enjoy!
💡Tips
1. Choose the right bananas
Go for ones that are very ripe – even overripe. They should have lots of brown spots on the skin. These bananas are sweeter and have a stronger flavor, which is great for baking. They’re also softer, making them easier to mash.
If your bananas aren’t ripe enough, you can speed up the process by putting them in a paper bag with an apple for a day or two. The ethylene gas from the apple will help ripen the bananas faster.
2. Let It Cool Completely
Letting the bread cool completely is important. When the bread first comes out, it’s still cooking from the residual heat. If you cut into it too soon, it can be gummy inside.
Let it cool in the pan for about 10 minutes, then use the parchment paper to lift it out onto a cooling rack. Let it cool for at least an hour, or even better, 2-3 hours.
This cooling time allows the structure of the bread to set, making it easier to slice without crumbling. Plus, the flavor develops as it cools, so your patience will be rewarded with even tastier banana bread!
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FAQ
1. Can I use a different sweetener?
Yes, you can use different keto-friendly sweeteners. Erythritol, monk fruit sweetener, or stevia are all good choices. Just make sure to check the conversion rate if you’re switching sweeteners, as some are sweeter than others.
2. How can I make sure the bread isn’t too dry?
To keep your keto banana bread moist, make sure you’re not overbaking it. Start checking it about 5 minutes before the recipe says it should be done. Also, use very ripe bananas as they add moisture to the bread.
If you find your bread is still coming out dry, you could try adding a tablespoon of sour cream or Greek yogurt to the batter for extra moisture next time.
3. Can I make muffins instead of a loaf?
Absolutely. Instead of a loaf pan, use a muffin tin lined with paper liners or greased well. Fill each cup about 2/3 full with batter.
You’ll need to adjust the baking time – start checking them after about 15-20 minutes. They’re done when a toothpick inserted in the center comes out clean.
Keto Banana Bread
- 2 cups Almond Flour
- 2 Bananas large, well mashed
- 3 Eggs large
- 1 tablespoon Pure Vanilla Extract
- 2 tablespoons Sweetener (I recommend this one – amazon)
- 3/4 tablespoon Cinnamon ground
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- Cooking Spray
- Start by preheating the oven to 350°F and lining a small loaf pan (I used an 8×5-inch one) with parchment paper – leave a piece overhanging on each side of the pan. To avoid sticking, spray it with cooking oil.
- In a bowl, whisk together the eggs, well-mashed bananas, sweetener, and vanilla extract.
- Gradually add and whisk in the almond flour, salt, cinnamon, and baking soda. Continue until the mixture is very smooth.
- Transfer the batter to the prepared pan and make sure it is spread evenly.
- Bake the bread in the oven for 35-40 minutes until browned and set. Insert a toothpick in the center, and if it comes out clean, it’s ready.
- Remove from the oven, and using the overhanging parchment paper, lift the bread from the pan. Allow it to cool for 2-3 hours, then slice and serve. Enjoy!
