Keto Banana Bread (Perfect for Breakfast!)
Fragrant, delicious, and comforting, this keto banana bread is perfect as a tasty breakfast or a filling snack.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.
In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.
Gradually whisk in the almond flour, cinnamon, kosher salt, and baking soda. Whisk until smooth.
Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the countertop to distribute the batter evenly.
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Use ripe but not spoiled bananas. You want deep yellow bananas that have plenty of black spots on the outside and are very soft on the inside. Just make sure there are no white spots on the inside and that the inside is not runny - this means the banana is spoiled.
Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces. It's best to measure almond flour by weight rather than by volume.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 3-4 teaspoons of gluten-free baking powder instead of baking soda.
The bread emerges from the oven with a gorgeous dark crust. It smells heavenly. You will want to dig in immediately. Please don't! This bread is too soft and gooey when it comes out of the oven. It really needs to cool completely. I cool it for two hours on a cooling rack, and only then do I slice it - and it's perfect.
An 8.5 X 4.5-inch loaf pan holds 6 cups, while a standard 9 X 5-inch loaf pan holds 8 cups. If you'd like to use a standard loaf pan, you will need to increase the ingredients by about a third. So, use 4 eggs, 2.5 large bananas, 2.5 tablespoons of sweetener, 10.5 ounces of almond flour, and 1 ⅓ teaspoons of baking soda (or 4 teaspoons of baking powder). The vanilla, cinnamon, and salt can stay the same.
Storage: Once the bread is completely cool, slice it. Then, place the slices in an airtight container, separating layers with wax paper. You can keep them this way in the fridge for up to 4 days. You can also freeze the slices in freezer bags. Again, if layering, separate the layers with wax paper.
If using three bananas and two tablespoons of honey for a paleo version, each slice has about 160 calories, 14 grams of carbs, 6 grams of sugar, and 3 grams of fiber.
If you need a lower-carb bread, I highly recommend this keto zucchini bread.
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Reviews from the Original Source
I didn't use baking soda (had problems in the past with it altering taste); I use aluminum-free baking powder. Using about 2 cups of almond flour I thought it would be dry; IT WAS AMAZING!!! Will definitely be making it again!
I am no baker but decided to use up 3 overripe bananas in a hopefully low carb recipe. This one was easy and delicious! I will be making it regularly now. Thank you!
This is absolutely delicious!! I love making banana bread and I always have overripe bananas, but since I want to lose weight, I have been trying to find a good healthier version that is good . After numerous failed attempts at recipes found on the web, I came across this one today and decided to give it a shot, and my goodness, I am so glad I did. This is absolutely delicious. I added an extra banana on mine because I just didn’t want to throw it away and it came out perfect. The flavor and texture is there and I cannot believe it was achieved with almond flour and monk fruit sweetener! You are a genius! Thank you! God bless
It was delicious and smelled very good. I used three ripened bananas and sugar-free sweetener. It turned out moist and fluffy. I highly recommend this recipe.
I saved this recipe for so long and finally got to it. Amazing! Don't know why I waited. Made the paleo version only because I wanted to get rid of all my frozen bananas. I used monkfruit sugar and had silicone cupcake liners, so no oil was needed. YUM!
I made the paleo version of this recipe today and really like it. I reduced the almond flour by 2 Tablespoons and added 2 Tablespoons of ground flax seed. (I like adding omega-3s whenever I can to my breads and muffins.) It worked great! I also aded raw walnuts. Fantastic texture. Thank you!
I doubled the recipe so that I could use the normal sized loaf pan that I had, plus an individual sized one. it came out perfect! Pretty sure this is the most moist banana bread I've ever had, plus it has healthier ingredients, and it was SO easy! Will definitely be making this again with some walnuts and maybe some dark chocolate chips!
Made this last night. It is DELICIOUS. I read reviews, so I was sure to not over mix and I added a 3rd tbsp of Monk fruit. I'm ready to make another batch to share with my dad who needs to watch his sugar/carb intake. Also, I would suggest for the keto version to bake for at least 35 min, I then turned the oven off and let it sit for another 5-7 min or so before I took it off to cool it.
I made this banana bread recipe. it was delicious. almost as good as my grandmother's recipe. I added a 1/2 cup of chopped pecans to the mix and sprinkled a handful on top before baking. it added a bit of crunch to it.
One of the best recipes. I did add a little more cinnamon because I wanted it to be more of a cinnamon bread than banana. The banana presented as a great sweetener. I added a teaspoon of salt instead of what’s listed to bring out the flavor. I topped it with rolled oats and more cinnamon. Perfect. I also waited 5 minutes before removing it from the pan to keep it from falling apart. It held together perfectly.
This banana bread is amazing. I made the keto version using almond flour and golden monk fruit. The only addition was a handful of chopped walnuts. This is absolutely the best banana bread. It was delicious and very moist. I have not made any recipes using almond flour and this one has inspired me! Thank you for this amazing recipe, which is now going to be a staple whenever I have ripe bananas.
I tried this recipe this week and I was so pleasantly surprised at how moist and delicious this bread is. My family loved it. I'm diabetic so I used a keto honey and my glucose did not spike with this bread. Thank you for a delicious tasty treat!!
This will be my go-to recipe for low-carb banana bread! My company and I liked it very much. I used two bananas and erythritol. Thank you!
One of the best low carb (or any carb!) banana bread recipes that I've tried! Moist, tasty, and easy to make. This recipe is a keeper!
Made the keto version of this and even added some sugar-free chocolate morsels. My non-keto husband gave it a big thumbs up!
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