Keto Banana Bread

Low Carb Flours:

My keto friendly banana bread gets its perfect texture by blending Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, and this works much better than using one of them alone.

The brand of flours you use can also make a difference, because many brands of almond flour are too coarse (read: gritty texture, ugh!), and some brands of coconut flour absorb too much or not enough moisture.

Can you substitute the almond flour or coconut flour?

If you can’t have coconut flour, swap it with 3/4 to 1 cup of extra almond flour. Unfortunately I don’t have a great swap for the almond flour in this keto banana bread, but sunflower seed meal might work.

Sweetener:

The sweetener you use makes a difference! I use this Besti sweetener. Not only does Besti taste just like sugar with zero net carbs, it keeps the bread moist. Other sweeteners (including erythritol, and most brands of monk fruit and stevia) won’t do that, so the texture will be more dry with those.

My Secret Ingredient:

Have you guessed what it is yet? 🥁 It’s banana extract! Seriously, this stuff is amazing — you get all the banana flavor without the carbs. And don’t worry, I’m not talking about artificial extracts here.

I use and recommend this one, made from real bananas. Many brands in stores have an artificial taste or are less intense, so keep in mind the amount you need can vary if you use a different brand.

If you’d rather use real bananas, try my almond flour banana bread instead. It’s higher in sugar due to the bananas, but has no other sugar added.

Other Ingredients:

• Unsalted Butter – I like this grass-fed brand. For a dairy-free option, swap with coconut oil or ghee. Since my recipe calls for creaming the butter, the end result will be a little different, but it will still work.
• Eggs – You can probably substitute flax eggs, but your low carb banana bread will be more fragile with them.
• Almond Milk – Whether store-bought or homemade almond milk, just make sure it’s unsweetened. You can also use other keto milks, like coconut milk beverage or watered-down heavy cream.
• Spices & Leavening Agents – Baking powder for lift (don’t use baking soda!), cinnamon for flavor, and sea salt to balance the sweetness.
• Xanthan Gum – I use this brand. It acts like a binder, so your keto banana bread doesn’t crumble apart, and improves the texture.
• Add-Ins – I add chopped walnuts for crunch. You can also use sugar-free chocolate chips (I like this brand), blueberries, or other nuts or seeds, like pecans, almonds, or pepitas.

1. Mix the dry ingredients. In a large bowl, mix together the flours, baking powder, cinnamon, xanthan gum, and sea salt.
2. Cream the butter. In another large mixing bowl, beat the butter and Besti sweetener with an electric mixer, until fluffy. I have this hand mixer and love the multiple speeds, plus convenient storage.

3. Add the other wet ingredients. Beat the eggs into the creamed butter, one at a time, until smooth and creamy. Then, mix in the almond milk and banana extract.
4. Combine the wet and dry ingredients. With the mixer on medium speed, gradually add the dry ingredients into the wet, until thick and uniform.

4. Fold in your add-ins. If you’re adding walnuts or any of my add-ins below, stir some in. I recommend reserving some of them for the top!
5. Transfer the batter to a lined loaf pan. I use this one and it’s the perfect size. Smooth out the top. Sprinkle extra nuts on top and gently press them in.
6. Bake until golden. Then, tent the top with foil and continue baking until a toothpick comes out clean. Let your keto banana bread cool completely on a wire rack before slicing.

More Keto Quick Bread Recipes

• Keto Blueberry Bread
• Keto Zucchini Bread
• Low Carb Pumpkin Bread