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Keto Banana Bread Recipe

Indulge in this delicious Keto Banana Bread, a perfect low-carb and sugar-free alternative to the classic quick bread. Crafted with almond flour and banana extract, it delivers a moist, tender texture and an authentic banana flavor.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12
Calories 196 kcal

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup butter dairy-free option available
  • 1/2 cup granulated sweetener monk fruit, erythritol, etc.
  • 4 large eggs room temperature
  • 1 tablespoon banana extract
  • 6 tablespoons Greek yogurt or sour cream
  • 1/4 cup walnuts optional
  • 1/4 cup keto chocolate chips optional

Instructions
 

  • Preheat your oven to 180°C (350°F). Line a 9 x 4-inch loaf pan with parchment paper.
  • In a large bowl, mix almond flour, coconut flour, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk the softened butter and sweetener. Gradually add eggs, banana extract, and yogurt, continuing to whisk until smooth.
  • Combine the wet and dry mixtures, stirring until well-blended. Gently fold in chocolate chips and walnuts, if using.
  • Transfer the batter to the prepared pan and cover completely with aluminum foil.
  • Bake for 45-50 minutes. Remove the foil after 40 minutes to allow the top to brown. The bread is done when the center is mostly set.
  • Allow the bread to cool in the pan before slicing.

Notes

Storage and Reheating
  • To Store: Keep refrigerated, fully covered, for up to 2 weeks.
  • To Freeze: Store slices in ziplock bags in the freezer for up to 6 months.
  • To Reheat: Microwave for 30 seconds before serving.
Nutritional Information (Per Slice)
  • Calories: 196 kcal
  • Carbohydrates: 5g
  • Protein: 6g
  • Fat: 24g
  • Sodium: 342mg
  • Potassium: 28mg
  • Fiber: 3g
  • Vitamin A: 563 IU
  • Calcium: 90mg
  • Iron: 1mg
  • Net Carbs: 2g