Moist and delicious, you will never guess this is a Keto Banana Bread. It tastes exactly like the original, but with no added sugar and a fraction of the carbs. This is how to make the best almond flour banana bread ever!

Low carb banana bread: The secrets

Keto banana bread? How can it be?! Well, let me tell you that you can still enjoy the taste of homemade banana bread also if you are on a low carb diet. All you should do is implementing some small changes and you’re ready to bake. Curious to learn more? Keep on reading for the secrets. 

• Use small bananas: This is the first secret for making banana bread keto. Smaller bananas will add all the good flavor and moisture but with fewer carbohydrates and sugars. Be sure they are well ripe, with dark spots all over the skin.
• Replace flour with almond flour: Differently from grain-based flours, almond flour has almost no carbohydrates. Perfect for baking keto!
• Use sugar-free sweeteners: A great way to cut down on sugars and keep the carbs low is replacing granulated sugar or syrups with keto alternatives, such as erythritol or xylitol.
• Don’t skip the oil: As this recipe uses fewer bananas, you’ll need to add oil or butter to get the same moist texture. Don’t skip the fat component or your bread will come out dry.

The ingredients

If you think that making low carb banana bread is impossible, keep on reading. In the next lines we are going to explore all the ingredients you need, together with the best tips behind this keto dessert. For a better understanding, the ingredients will be presented into two categories: wet and dry components.

Wet ingredients

• Banana: For a banana bread that is both low in carbohydrates and moist, choose 2 small ripe bananas. On the one hand, small bananas contain less sugar. On the other hand, the riper the bananas the sweeter and moister your keto bread is going to be.
• Eggs: You will need two large fresh eggs. They helps bind the batter while enriching the taste of your almond flour banana bread.
• Egg whites: For fewer fats and calories, this recipe uses eggs in combination with egg whites. If you prefer, replace the egg whites with one additional whole egg.
• Coconut oil: The oil adds moisture and improves the texture of this banana loaf. You can replace coconut oil with melted butter or a vegetable oil of your choice.
• Vanilla extract: Together with ground cinnamon, the vanilla extract is essential for a flavorsome banana bread.
• Apple cider vinegar: In this recipe the function of apple cider vinegar is to improve the texture, making it softer and fluffier. As it is optional, you can also omit.

Dry ingredients

• Almond flour: Almond flour is a key ingredient for making keto banana bread. Differently from oat or purpose flour, almond flour is low in carbs and packed with protein.
• Coconut flour: Coconut flour is a staple for keto bakings. As it is absorbs more moisture, it cannot be replaced with normal flour in a 1:1 ratio. So, if you don't have it, coconut flour should be replaced with about 50 grams (½ cup) of almond flour.
• Keto sweetener: I like using powdered erythritol, it substitutes sugar 1:1 and does not have any remarkable aftertaste. You can replace with any other keto granular sweetener, such as xylitol or allulose (because of its aftertaste I do not recommend stevia).
• Baking powder: This helps the bread rise and get fluffy.
• Ground cinnamon: Paired with vanilla extract, the cinnamon gives this keto banana loaf a delicious flavor.
• Salt: The role of salt is to bring out all flavors while balancing the sweetness.

High protein keto banana bread

Adding protein powder to baked goods is a clever way to make desserts more balanced and filling. For a high protein banana bread you can substitute all the coconut flour with about 50 grams (½ cup) of protein powder. Try to avoid whey or whey isolate and opt for vegan protein powder or casein. Unlike whey, these are perfect for baking because they do not get dry.

Keep in mind that the addition of protein powder will slightly change the batter consistency. As a rule of thumb, vegan protein powder and casein absorb more liquid than whey protein. So, make sure you adjust with some milk or with more almond flour until the mixture gets smooth.

How to make keto banana bread

Step 1: Combine the wet ingredients

In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. After mashing, stir in egg, egg white, melted coconut oil (or melted butter, vegetable oil), apple cider vinegar, keto sweetener, a teaspoon vanilla extract, half a teaspoon cinnamon and a pinch of salt. Whisk well, until the batter gets smooth.

Step 2: Add the dry ingredients

Incorporate into the mixture almond flour, coconut flour and baking powder. Stir the banana bread batter until smooth. In case it is too thick, add little milk until fixed.

Step 3: Bake and let cool

Pour the batter into a prepared loaf pan. Bake in hot oven at 180°C (350°F) for 25 to 35 minutes, or until a toothpick inserted into the center of your keto banana bread comes out clean. For a moist texture, make sure you do not overbake the loaf.

Remove the dessert from the oven and let cool in the pan for about 15 minutes. Finally, take it out of the baking dish and let cool completely over a wire rack before slicing.

Storage information

Before storing, make sure you let it cool completely. Once cooled, place leftovers in an airtight food container and keep at room temperature for up to 3 days.

For a longer storage, you can refrigerate this low carb banana bread for a maximum of 5 days. To prevent the dessert from absorbing humidity, use a sealable food container.

As an alternative, you can also freeze in an airtight zipping bag for up to 3 months. Before serving, remove from the freezer and pop in the oven for a couple of minutes until nicely warm.

Serving ideas

Banana bread is one of those foods that I can eat everyday. Not just for desserts, but also for breakfast or as a comforting snack. The ways how you can eat it are literally endless. And if you need ideas, here are a couple of ways to enjoy almond flour banana bread.

• Dessert slice: Eat it on its own, maybe with a spread of peanut butter, almond butter, butter or cream cheese.
• Breakfast bowl: Enjoy your low carb banana bread alongside some keto yogurt. Try Greek yogurt for more protein!
• French toast: Have you ever thought of turning banana bread into French toast? Dip the slices in a mixture of beaten eggs and milk before frying in a skillet with butter or coconut oil until golden brown.
• Parfait: Crumble the bread into small pieces and layer in a bowl with Greek yogurt, keto granola and some nuts. Repeat the layers and create a delicious parfait.

Recipe tips

Let me give you a couple of tips that will take your low carb bread to the next level. Read until the end for my bonus tip!

• Use well ripe bananas. Look for brownish bananas with dots on allover their skin. These make a sweeter and moister keto bread.
• Don’t skip the oil. Including a fat component will make your loaf wonderfully moist.
• Don’t overmix the batter. For the best texture you should only mix until everything is combined and the batter has no lumps.
• Stir in a handful of walnuts or pecans. Nothing better than a crunchy banana loaf!
• BONUS TIP. Refrigerate your banana bread for at least one day before eating. It will taste much better after sitting in the fridge for a while. At least for me.

More low carb dessert recipes

• Frozen protein dessert
• Greek yogurt brownies
• Protein cookies with Greek yogurt
• Keto brownie mug cake
• Protein cookie dough
• Low calorie cheesecake
• Cottage cheese chocolate ice cream
• 3 ingredient chocolate mug cake