This is the ultimate keto banana bread recipe you’ve been searching for. It delivers a perfectly moist, tender crumb and an authentic, sweet banana flavor, all without the sugar and carbs. Made with simple, wholesome ingredients like almond flour, this easy, one-bowl recipe creates a stunning low-carb quick bread that’s completely gluten-free and perfect for a satisfying breakfast, a healthy snack, or a guilt-free dessert.
For years, I thought truly delicious banana bread was off-limits on a ketogenic diet. I tried countless recipes that turned out dry, crumbly, or had a strange aftertaste. But after extensive testing, I’ve perfected this method that yields a loaf so good, you won’t believe it’s low-carb. It’s a game-changer for anyone craving this classic comfort food.
Why You’ll Love This Keto Banana Bread Recipe
Unbelievably Moist & Tender: The combination of almond flour and a touch of coconut flour creates a rich, tender crumb that rivals any traditional banana bread.
Authentic Banana Flavor: We use a clever secret to get that classic banana taste without using high-carb bananas.
Easy One-Bowl Method: No complicated steps here! You can mix everything in a single bowl for minimal cleanup.
Perfectly Sweetened: This loaf is perfectly sweet without any sugar, making it ideal for a keto, low-carb, or diabetic-friendly lifestyle.
Gluten-Free & Grain-Free: Made entirely with nut flour, it’s a healthy choice for everyone to enjoy.
The Secret to Banana Flavor Without the Carbs
The biggest challenge with any keto banana bread recipe is achieving that signature flavor without using actual bananas, which are packed with sugar. A single medium banana has over 20 grams of net carbs!
The solution is simple and effective: high-quality banana extract. A good extract provides all the aromatic, sweet flavor you expect from banana bread without adding any carbs or sugar. It’s the key to making this recipe taste just like the real thing.
Key Ingredients
The magic of this recipe lies in a few specific keto baking staples. Here’s what you’ll need and why it works:
Simple, wholesome ingredients are all you need for the perfect low-carb banana bread.
Almond Flour: Use finely ground blanched almond flour, not almond meal. It provides the bulk of our structure and a wonderful, moist texture. For another great example of how well it works in baking, check out our moist almond flour banana bread.
Coconut Flour: Just a small amount is needed. Coconut flour is highly absorbent and helps provide structure and a cake-like crumb, preventing the bread from being too dense.
Keto-Friendly Sweetener: A granular monk fruit and erythritol blend is my top choice as it measures 1:1 like sugar and has no aftertaste. You can also use pure erythritol or allulose.
Eggs: These are essential for binding the ingredients and providing lift. Make sure they are at room temperature.
Melted Butter: Unsalted butter adds richness, flavor, and moisture. You can also use melted coconut oil for a dairy-free option.
Banana Extract: The non-negotiable ingredient for that authentic banana flavor.
Baking Powder: Our leavening agent that helps the bread rise.
Cinnamon & Salt: Cinnamon adds warmth and enhances the “baked good” flavor, while salt balances the sweetness.
How to Make Keto Banana Bread
Making this low-carb banana bread is incredibly straightforward. Just follow these simple steps!
Step 1: Prep
First, preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the room temperature eggs, melted butter, keto sweetener, and banana extract until smooth and well combined.
Step 3: Combine Dry Ingredients
Add the almond flour, coconut flour, baking powder, cinnamon, and salt to the same bowl with the wet ingredients. Stir with a spatula until just combined. Be careful not to overmix the batter; mix until you no longer see dry streaks of flour.
Step 4: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with your spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Step 5: Cool Completely
This is a crucial step! Let the banana bread cool in the pan for at least 20 minutes before using the parchment paper overhang to lift it out. Transfer it to a wire rack to cool completely before slicing. Keto baked goods firm up as they cool, and slicing it warm can cause it to fall apart.
Perfectly moist and tender keto banana bread, sliced and ready to serve.
Tips for the Best Low-Carb Banana Bread
Use Room Temperature Ingredients: Especially the eggs! This helps the batter mix together evenly for a better texture.
Don’t Overmix: Overmixing can make the bread dense. Mix only until the ingredients are just combined.
Let It Cool Completely: I can’t stress this enough! The bread needs to set fully as it cools. Slicing too early will result in a crumbly mess. Patience is key.
Check for Doneness: Ovens can vary. Start checking your bread at the 50-minute mark. The top should be golden brown and a toothpick should come out clean.
Ingredient Substitutions & Variations
One of the best things about this keto banana bread recipe is how easily you can customize it.
Add Nuts: For a classic crunch, fold in 1/2 cup of chopped walnuts or pecans to the batter. This creates a wonderful keto-friendly banana nut bread.
Chocolate Chips: Add 1/2 cup of sugar-free chocolate chips for a decadent treat. We have a great sugar-free chocolate chip version you might love.
Dairy-Free Option: Swap the melted butter for an equal amount of melted coconut oil or avocado oil.
And if you’re not strictly keto but are looking for other healthier options, this easy gluten-free banana bread is another fantastic choice.
Storage & Freezing Instructions
Proper storage is key to keeping your low-carb banana bread fresh and moist.
Countertop: Store the completely cooled bread in an airtight container at room temperature for up to 3 days.
Refrigerator: To extend its freshness, store it in an airtight container in the fridge for up to 7 days.
Freezer: This bread freezes exceptionally well! For best results, slice the loaf first. Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep for up to 3 months. You can thaw slices on the counter or gently toast them from frozen.
This is the ultimate keto banana bread recipe. It delivers a perfectly moist, tender crumb and an authentic, sweet banana flavor, all without the sugar and carbs. Made with almond flour, it's the perfect low-carb quick bread.
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or oil and line it with parchment paper, allowing some to hang over the sides for easy removal.
In a large bowl, whisk together the room temperature eggs, melted butter, keto sweetener, and banana extract until the mixture is smooth.
Add the almond flour, coconut flour, baking powder, cinnamon, and salt directly to the wet ingredients in the bowl. Use a spatula to stir everything together until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 20 minutes before lifting it out onto a wire rack. Allow it to cool completely to room temperature before slicing and serving. This step is essential for the best texture.
Nutrition
Calories: 248kcalProtein: 7gFat: 22gFiber: 3g
Notes
Do Not Overmix: Mix the batter only until you no longer see dry flour. Overmixing can result in a dense loaf. Cooling is Crucial: Keto baked goods need to cool completely to set properly. Slicing the bread while it's still warm will cause it to be very crumbly. Optional Add-ins: Feel free to fold in 1/2 cup of sugar-free chocolate chips or chopped walnuts into the batter before baking.
No, real bananas are too high in sugar and carbs to be suitable for a keto diet. This recipe uses banana extract to achieve a delicious banana flavor while keeping the net carbs extremely low.
A granular erythritol and monk fruit blend works best as it measures 1:1 with sugar and doesn’t have a cooling aftertaste. Pure erythritol or allulose are also great options.
This is usually caused by over-baking or measuring the coconut flour incorrectly. Be sure to spoon and level your flours, and check for doneness with a toothpick. The bread should be moist when it comes out of the oven. Letting it cool completely is also essential to prevent crumbling.
Store it in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months when sliced and wrapped individually.
No, these flours are not interchangeable. Coconut flour is much more absorbent than almond flour and they cannot be swapped 1:1. This recipe is specifically balanced for a blend of both to create the perfect moist texture and structure.
The Only Low-Carb Banana Bread You Need
This keto banana bread recipe is proof that you don’t have to give up your favorite comfort foods on a low-carb diet. It’s moist, flavorful, and incredibly easy to make. I can’t wait for you to try it!
If you make this recipe, please leave a comment and rating below! I love hearing from you. And don’t forget to follow us on Pinterest for more delicious keto-friendly ideas!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
