This Keto Banana Bread recipe with almond flour and coconut flour is moist, subtly sweet and incredibly delicious! Naturally gluten-free, dairy free and low carb – great for breakfast or as a treat.
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KETO BANANA BREAD (WITH REAL BANANA)!
Can you eat bananas on a low carb diet? Despite their many health benefits, bananas are high in carbs and sugar and should be avoided if you are following a keto diet.
Since bananas are not keto friendly, a lot of low carb banana bread recipes use banana extract instead of real bananas.
This keto banana bread uses only one small banana (only 80g peeled weight) to keep the carb count low. You will get ALL the taste and moist texture of real banana bread without spiking your blood sugar levels.
Make sure to use a really ripe banana – with mottled brown spots on the skin! – to get the best flavor.
BEST SWEETENERS FOR KETO BAKING
Not all sweeteners are equal when it comes to low carb baking. Some sweeteners may be calorie free but still affect blood sugar levels. Others are keto friendly but not suitable for baking!
The best sweeteners to use in this recipe are Sukrin Gold, Swerve Brown, Allulose (not available in the UK) and BochaSweet. These sweeteners replace real sugar in your banana bread and have no aftertaste. The only downside is that they can be quite expensive.
LOW CARB BANANA BREAD WITH ALMOND AND COCONUT FLOUR
This banana loaf is so easy to make but you will need to get a few specific ingredients, which you will be using a lot if you are making keto bakes and treats.
Gluten free bakes using almond flour and coconut flour tend to be a little crumbly. I have added a little Xanthan Gum and Ground Psyllium husk to ensure the best texture. You will never know this is a low carb banana bread!
- One small ripe banana – this is only 80g peeled weight (2.8oz or about half a cup).
- Coconut oil – melted butter will work too!
- Large eggs at room temperature
- Vanilla extract or Banana extract
- Fine Almond flour – you CAN use ground almonds but the texture will be slightly different.
- Coconut flour
- A sweetener that can be used in the same way as granulated sugar (see above)
- Gluten-free baking powder – please make sure it is FRESH! If you only bake once in a blue moon it is likely your powder is past its best. We don’t want a flat banana bread do we!
- Xanthan Gum and Psyllium Husk Powder
- Ground cinnamon – Speculaas spice works great too!
- Walnuts or pecans to top (you can also add to the batter if you like)
- Powdered Erythritol if you want to add a glaze
HOW TO MAKE ALMOND FLOUR BANANA BREAD
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Preheat the oven to 350°F / 180°C. Grease a small loaf pan (I used a 7.5 x 3 inch loaf tin), and line with parchment paper letting the edges of the paper hang over the edges.
STEP 2 Add the banana, melted coconut oil, eggs and any extracts in a measuring jug and blend using an immersion blender or put in a food processor and blitz. Alternatively you can mash the banana with a fork and mix with the eggs and oil.
STEP 3 Measure the almond flour, coconut flour, baking powder, psyllium husk powder, kanthan gum, spices and salt into a mixing bowl and stir to combine the ingredients and get rid of any lumps. You can also sift the dry ingredients into the bowl if you prefer.
STEP 4 Pour in the liquid ingredients and use a spatula to stir everything together until you have a fairly thick batter.
STEP 5 Transfer the batter into the prepared loaf pan and level with the spatula. Top with the walnuts.
STEP 6 Bake for 1 hour 10 minutes, tenting the pan with aluminum foil after 30 minutes. The banana bread is ready when risen and firm to the touch. A skewer or knife inserted in the centre should come out clean.
STEP 7 Cool in the tin then lift out using the parchment paper. The bread will hold together best if you leave it for a day before slicing… (I know that’s a lot to ask).
STEP 8 If you want to add a glaze then combine the powdered erythritol with the extract and just enough water to make a pourable glaze. Drizzle over the cooled banana bread and enjoy!
HOW TO STORE YOUR BANANA BREAD
This keto banana bread keeps well in a covered container for a couple of days. This is great on the one hand but far too tempting on the other!
I find it best to slice and freeze the bread so I am not constantly nibbling on a slice! Separate the slices by baking paper and wrap well, then you can have a keto treat on standby!
BANANA BREAD TIPS AND FAQS
- Replace the walnuts with pecans, hazelnuts or flaked almonds if you prefer.
- How about adding some sugar free chocolate chips into the batter?
- I have used a small loaf tin for this recipe. If you use a bigger tin your banana bread will be a lot flatter and may bake more quickly (around 45 minutes). I have also baked this in a square brownie tin and topped with cream cheese frosting!
- This bread is perfectly moist with a beautiful texture – it tastes even better and definitely slices best the day after you bake it!
- I have specified 12 slices but you can slice the bread into really thin slices or thicker ones. There’s approximately 5 net carbs per slice (based on slicing into 12 pieces using the nutritional calculations of my recipe card – please feel free to add to a carb calculator to double check!
Keto Banana Bread – Low Carb, Gluten Free
- 1 small very ripe banana (2.8oz /80g peeled weight)
- ⅓ cup (80ml) coconut oil melted and cooled slightly
- 4 large eggs , room temperature
- 2 tsp banana or vanilla extract
- 1 cup (180g) sweetener , I used Sukrin Gold
- 1 ½ cup (150g) fine almond flour
- ½ cup (50g) coconut flour
- 1 tbsp Gluten Free baking powder
- 2 tsp Psyllium Husk Powder
- 1 tsp ground cinnamon
- ½ tsp Xanthan Gum
- ¼ tsp salt
- ½ cup (50g) shelled walnuts to top, optional
- 6 tbsp powdered Erythritol
- 1 tsp vanilla extract
- water as needed
Make the Banana Bread
- Preheat the oven to 350°F / 180°C. Grease a small loaf pan, and line with parchment paper letting the edges of the paper hang over the edges.
- Put the banana, coconut oil, eggs and any extracts in a measuring jug and blend using an immersion blender or put in a food processor and blitz.
- Put the almond flour, coconut flour, baking powder, psyllium hugs powder, xantan gum, spices and salt into a mixing bowl and stir to combine the ingredients and get rid of any lumps.
- Pour in the liquid ingredients and use a spatula to stir everything together until you have a fairly thick batter.
- Transfer the batter into the prepared loaf pan and level with the spatula.
- Add the walnuts and bake for 1 hour 10 minutes, tenting the pan with aluminum foil after 30 minutes.
- The banana bread is ready when risen and firm to the touch. A skewer or knife inserted in the centre should come out clean.
- Cool in the tin then lift out using the parchment paper. The bread will hold together best if you leave it for a day before slicing… (I know that's a lot to ask).
- Combine the powdered erythritol with the extract and just enough water to make a pourable glaze.
- Drizzle over the cooled banana bread and enjoy!
- Almond flour and coconut flour
- You will also need psyllium husk powder plus Xanthan Gum to help bind the ingredients.
- Sweeteners: Sukrin Gold (this is what I used in video recipe), Swerve Sweets Brown or Erythritol Gold as the best options for this banana bread recipe.
- Powdered Erythritol for the glaze
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