This delicious, moist and keto banana bread will not only save you the excess carbs but will keep you coming back for more!
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Keto Banana Bread
Banana bread is just one of those comfort foods, is it not? I certainly feel that it is! My mom used to make it when I was little and I kept that tradition for my own kids. Well, actually, my mom started that tradition with my kids when she would come to visit and I continued it!
We went from regular banana bread to gluten free banana bread to keto banana bread. Years of learning and transitioning to a healthier lifestyle, and now we can enjoy banana bread again – keto style!
This bread took me a couple of tries to get it right. I nailed the taste on the first try, but wanted it to be light and moist just like “real” banana bread. Try #3 was the keeper!
My kids and hubby were in heaven though because they loved my initial “failures” and basically ate banana bread for days! I wasn’t complaining either! Such is the life of a food blogger family!
How to Make Keto Banana Bread
Preheat oven to 350 degrees F and prepare loaf pan with oil of choice.
In a large bowl, add low carb sweetener, avocado oil, eggs and almond milk. Beat with hand beaters until well combined.
Add flour mix, baking soda, salt and mashed banana and continue mixing.
Add batter to prepared loaf pan evenly.
Bake for 40-50 minutes or until toothpick test comes out clean.
Are Bananas Keto Friendly?
Not technically. BUT, if you know me at all, you know that I hate the phrase That’s Not Keto. And on a side note, if you struggle with that phrase, be sure to check out my article about misinformation and if that phrase even makes sense!
I don’t look at a food and the carb count and make a decision about whether it is keto or not. I look at whether it has inflammation causing properties mostly and THEN look at wether the carb count can fit with my macros.
So, is having a single banana split among 12 pieces of banana bread bad or “not keto”? Absolutely not!
Do I Need Banana Extract?
You sure don’t! I love banana bread to taste very “banana-y”. In normal banana bread recipes like this gluten free banana bread recipe, it calls for 3 bananas. That is what I’ve found to be the perfect amount, but it does raise the carb count a bit too much for my macros (and my blood sugar).
So I like to use one banana and then use just a pinch of banana extract to boost the banana flavor a bit. I did make this keto banana bread recipe both with and without the banana extract and both tasted superb!
Keto Banana Bread Modifications
I happen to like my banana bread without anything else added. BUT, there are plenty of toppings or “fillings” you can add to dress up your keto banana bread if you’d like.
A few things that I can think of are:
How Many Carbs in Keto Banana Bread?
Each slice of this low carb banana bread has about 8 net carbs. It is higher than your average keto bread or snack due to the banana, but every carb in every bite is SO worth it.
And it is not like you are eating white sugar and gluten. The carbs are coming from fruit. Not the worst thing in the world!
How to Store Low Carb Banana Bread
The best way to store keto bread is in an airtight container in the refrigerator.
However, I often leave mine on the counter as it gets eaten so fast but I still put it in an airtight container so that it stays fresh and doesn’t harden around the outer edges.
Nothing fancy needed for this recipe!
Other Keto Breads From The Keto Option
- 3/4 cup low carb sweetener (I use Lakanto monkfruit])
- 1/3 cup avocado oil
- 3 eggs, beaten
- 1/4 cup unsweetened almond milk
- 2 cups homemade keto flour (use this homemade recipe or see notes below)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 small mashed banana
- (optional) 1 teaspoon banana extract
- Preheat oven to 350 degrees F and prepare loaf pan with oil of choice.
- In a large bowl, add low carb sweetener, avocado oil, eggs and almond milk. Beat with hand beaters until well combined.
- Add flour mix, baking soda, salt and mashed banana and continue mixing.
- Add batter to prepared loaf pan evenly.
- Bake for 40-50 minutes or until toothpick test comes out clean.
Use 2 cups homemade keto flour if you have it prepared, or use 1 1/3 cups almond flour, 1/3 cup coconut flour and 1/3 cup oat fiber if you don't!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Pyrex Glass Mixing Bowl Set (3-Piece)
- More Cuisine Essentials BG - 1322 Eco-Friendly, Nonstick Silicone Loaf and Bread Pan, Commercial Grade; FDA & European Grade Silicone, Burgundy Wine
- Pure Banana Extract, 4 Ounce
- Bob's Red Mill Baking Soda, 16 Ounce (Stand up Pouch)
- Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
Amount Per Serving: Calories: 195Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 213mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 4gProtein: 6g
Nutrition is calculated using a third party plug-in. It is best to always validate!