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The Best Keto Banana Bread Ever (Yes… We Made a Fruit-Based Bread KETO!)

Keto Banana Bread

yield: 12 SERVINGS

prep time: 20 MINUTES

cook time: 50 MINUTES

total time: 1 HOUR 10 MINUTES

Ingredients

  • 2 cups almond Flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 6 tablespoons butter, softened
  • 1/3 cup monkfruit sweetener
  • 2 tablespoons brown Swerve
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon banana extract
  • 4 eggs, medium-sized
  • 1 bananas, mashed (best when overly ripe)

Directions

1

Preheat oven to 350 degrees. Line a bread loaf pan with parchment paper (for easy cleanup) and set aside.

2

In a large bowl, whisk together almond flour, coconut flour, baking powder, and cinnamon.

3

In another large bowl, add softened butter, monkfruit sweetener, and brown Swerve. With a hand mixer, cream together butter and sweeteners for 1-2 minutes until fluffy.

4

Add in vanilla extract, banana extract, almond milk, and one egg at a time, mixing after each egg is added. Continue to mix for 2 minutes.

5

Add in mashed banana, half of the dry ingredients, and mix on low to combine. Add remaining dry ingredients and continue to mix for 30 seconds.

6

Pour batter into bread loaf pan and place in the oven for 40-50 minutes.


Be sure to keep an eye on your loaf while it's in the oven, I suggest covering with foil halfway through to prevent the top from burning.

7

Remove from oven and let cool completely before serving. Enjoy!

Nutritional Information

Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 123, Total Carbohydrates: 10.5g, Fiber: 2g, Sugar Alcohols: 5.5g, Net Carbohydrates: 3g, Total Fat: 10g, Protein: 4g

Brought to you by Hip2Keto.
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keto banan bread sliced up

Keto banana bread IS possible!

I am so excited to share the ULTIMATE keto banana bread recipe – it truly is the best! This banana bread is packed with flavor from the brown granular Swerve, cinnamon, and of course, a blend of real banana (yes, we’re using an actual banana) and banana extract.

This recipe has definitely been missing from my keto lifestyle, and it’s truly a taste of heaven in a slice of bread!

slices of bananas in dish

A banana bread recipe that is only 3 net carbs per serving? Yes, please!

I know what you’re thinking: bananas aren’t considered keto… and technically, you’re right. However, this recipe spreads one banana across 12 slices and get an extra banana flavor boost from some banana extract, resulting in delicious slices clocking in at only 3 net carbs per serving. Not bad for a bread recipe that actually calls for the real fruit.

mixing dry ingredients together for banana bread

mashed banana in bowl

spreading bread batter in a loaf pan

keto banana bread in loaf pan

keto banana bread stacked on plate


Print

Keto Banana Bread

yield: 12 SERVINGS

prep time: 20 MINUTES

cook time: 50 MINUTES

total time: 1 HOUR 10 MINUTES

A warm slice of homemade banana bread that will bring all the comfort without all the carbs.

Ingredients

  • 2 cups almond Flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 6 tablespoons butter, softened
  • 1/3 cup monkfruit sweetener
  • 2 tablespoons brown Swerve
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon banana extract
  • 4 eggs, medium-sized
  • 1 bananas, mashed (best when overly ripe)

Directions

1

Preheat oven to 350 degrees. Line a bread loaf pan with parchment paper (for easy cleanup) and set aside.

2

In a large bowl, whisk together almond flour, coconut flour, baking powder, and cinnamon.

3

In another large bowl, add softened butter, monkfruit sweetener, and brown Swerve. With a hand mixer, cream together butter and sweeteners for 1-2 minutes until fluffy.

4

Add in vanilla extract, banana extract, almond milk, and one egg at a time, mixing after each egg is added. Continue to mix for 2 minutes.

5

Add in mashed banana, half of the dry ingredients, and mix on low to combine. Add remaining dry ingredients and continue to mix for 30 seconds.

6

Pour batter into bread loaf pan and place in the oven for 40-50 minutes.


Be sure to keep an eye on your loaf while it's in the oven, I suggest covering with foil halfway through to prevent the top from burning.

7

Remove from oven and let cool completely before serving. Enjoy!

Additional Notes

Don’t be alarmed by the high total carb count! Fiber and erythritol (the main ingredient in Swerve) do not affect blood sugar in the same way that regular carbs do, so we subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber.

Nutritional Information

Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 123, Total Carbohydrates: 10.5g, Fiber: 2g, Sugar Alcohols: 5.5g, Net Carbohydrates: 3g, Total Fat: 10g, Protein: 4g

Brought to you by Hip2Keto.

Baked Keto banana bread out of the oven

Five tips for making the best keto banana bread ever:

    • When using parchment paper to line the loaf pan, I like to use binder clips to hold the paper in place while I pour the batter in.
    • Wanting to make some muffins instead of a loaf? You can use this keto banana bread recipe and just use a muffin pan instead of a bread loaf pan. Bake for 25-30 minutes at 350 degrees.
    • To store the bread (or any homemade bread), I would suggest wrapping in plastic wrap then storing it in an airtight container in the refrigerator for up to 3 days.
    • When baking with keto ingredients, such as almond flour, make sure you keep a close eye on your bread. If it starts turning brown when baking, simply place a sheet of aluminum foil over your pan to prevent any burning.

girl holding slice of keto banana bread


Love keto quick bread? Try out Keto Maple Cinnamon Bread next!

Join The Discussion

Comments 4

  1. Michelle

    Thank you for all the great recipes! Does anyone find that when baking with Swerve that after a couple days the sweetness is stronger (not in a good way) and the texture is granular? I’ve found this to be true in the peanut butter bars and blueberry muffins. Thanks in advance!

    • Jennifer (Hip Sidekick)

      I don’t use Swerve, however, I can tell you that I use monk fruit and I don’t have that issue.

  2. Michelle

    Thank you for your reply Jennifer 🙂 I’ll try that! Do you use a particular brand?

    • Jennifer (Hip Sidekick)

      I use Lakanto! I like the white, but they also sell brown.

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