Best Keto Banana Bread (Printable)
Moist, tender banana bread with classic flavor—completely grain-free and low in carbs, perfect for keto lifestyles.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/4 cup erythritol or preferred keto sweetener
04 - 1 1/2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp salt
→ Wet Ingredients
08 - 3 large eggs, room temperature
09 - 1/2 cup unsalted butter, melted or coconut oil
10 - 1/4 cup unsweetened almond milk
11 - 1 tsp vanilla extract
12 - 2 medium ripe bananas, mashed (approximately 200 g)
→ Optional Add-ins
13 - 1/2 cup chopped walnuts or pecans
14 - 1/4 cup sugar-free chocolate chips
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly.
02 - In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, and salt until well blended.
03 - In a separate bowl, whisk eggs until beaten. Add melted butter, almond milk, vanilla extract, and mashed bananas. Mix until smooth and uniform.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix.
05 - Fold in chopped nuts or sugar-free chocolate chips if desired.
06 - Transfer batter to prepared loaf pan and smooth the top surface evenly.
07 - Bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
08 - Let cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.
# Tips from dashanddishes:
01 -
- You get that comforting banana bread aroma filling your kitchen without the carb crash
- The texture is incredibly close to traditional banana bread thanks to the coconut flour magic
02 -
- Overmixing is the enemy of tender bread especially with gluten free flours
- Letting the bread cool completely in the pan then on a rack is nonnegotiable for clean slices
03 -
- Check for doneness at 45 minutes since ovens vary and overbaking dries it out quickly
- Room temperature ingredients prevent the melted butter from solidifying into tiny lumps