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This amazing keto banana bread is a perfectly moist and super delicious breakfast or snack option. Bonus: this banana bread recipe is easy to make!
It is possible to make the most incredible keto-friendly banana bread!
Looking for more delicious desserts? Check out my amazing Keto Monkey Bread Recipe!
Keto Banana Bread
There are a lot of people around who will tell you bananas are not allowed when you’re eating keto or following a low carb diet.
But, here is what I think: Bananas are in fact high in sugar and carbs. However, if you’re choosing your recipe carefully, you can enjoy the great taste of bananas without actually skyrocketing your blood sugar.
Because bananas aren’t keto, this recipe doesn’t include actual bananas. However, with banana extract, this recipe tastes just like real banana bread with the same incredible flavors minus all the sugars!
Low Carb Banana Bread Ingredients
Banana: Because this is keto-friendly banana bread, you won’t need bananas, but you will need 1 tbsp Banana Extract
Cinnamon: One of the best flavors in banana bread is the bites of cinnamon. I used 1tbsp, however, if you are a cinnamon lover, feel free to add in an extra dash!
Dairy and Eggs: 1/2 cup butter, room temperature and 1/3 cup plain greek yogurt, and 4 large eggs
Salt: 1/4 tsp salt
Walnuts: Chopped walnuts are a personal favorite for me in every banana bread. I used 1/2 cup of chopped walnuts, however, you can leave this out if nuts are not your flavor!
How to make Keto Banana Bread
With just a couple steps, you will have the most amazing banana bread ready for the oven!
Preheat the oven. Preheat the oven to 350 degrees F and line an 8×4 in loaf pan with parchment paper.
Mix in dry ingredients. In a medium sized bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, salt, and xanthan gum. When complete, set aside.
Cream the butter and sugar. In a large bowl, cream together the butter and Lakanto Gold.
Beat in eggs and yogurt. Once you have creamed the butter and sugar, you will need to beat in 1 egg at a time, then add the yogurt and Banana Extract and continue mixing until well combined.
Add the dry ingredients. When you have a well-combined batter it will then be time to add the dry ingredients into the large bowl. Beat with an electric hand mixer until a nice dough starts to form.
Add Walnuts. Optional, but I believe necessary, stir in the chopped walnuts. If you have keto-friendly chocolate chips you’d like to add, now would be the time!
Transfer the batter. Transfer your banana bread batter to the lined loaf pan and sprinkle with additional walnuts if desired.
Bake. Now it’s time to place the pan in the over for 45-60 minutes (until a toothpick comes out clean) and let it bake.
Remove from oven. Once your bread is done cooking, remove it from the oven and allow to cool completely before slicing and serving.
Pro-Tip: If you have a baking rack, I like to leave my bread on that to let it cool.
*For a detailed list of ingredients, be sure to reference the recipe card below.
Tips, Tricks, and Recipe Variations
Walnuts: Don’t have walnuts, you can use pecans or hazelnuts as a great substitution.
Sugar-Free Chocolate Chips: Don’t want nuts or want nuts AND chocolate? Consider adding sugar-free chocolate chips to the recipe more more great flavors.
Dairy-Free Banana Bread: Need to make this recipe dairy free? Swap out the butter with coconut oil!
How to store Banana Bread
I’m going to be honest, when I made this recipe is FLEW off the kitchen counter.
This recipe makes 12 servings of banana bread and the day I made it, I had 6 people in my house. There was not a crumb to be found by the end of the day (… and this included 4 non-keto eaters)!
If you are luckier than me and your bread lasts for more than 8 hours, I recommend storing it in an air-tight container in the fridge; it will last up to 2 weeks.
Questions you may have
Are bananas OK on Keto Diet?
Unfortunately, bananas are NOT keto-friendly! Even though bananas are loaded with nutrients and are surprisingly good for your hair and skin, they are very much off the table if you are eating keto. After 2 years of eating keto, I ate a banana and tested my glucose levels every 30 minutes for about 2 hours, using my Keto Mojo Blood Glucose and Ketone Meter. Needless to say, was shocked to see a single banana raised my glucose by 50 points!
How do you keep banana bread moist?
The trick to keeping your keto banana bread moist is simple! Place a paper towel in the bottom of an airtight storage container OR in an airtight bag. Then place the cooled loaf on top of it. Your paper towel will then absorb any of the excess moisture that may leak out over the next few days. Make sure to cover the bread with another paper towel!
How long should I cool banana bread?
When you remove your keto banana bread from the oven, let it cool on a sturdy surface or cooling rack for about 15 minutes. If you opted out of using parchment paper, this is important because the cooling period allows steam to condense, which makes it easier to remove from the pan.
What can I add to my banana bread?
Adding fun ingredients to this low-carb banana bread recipe is exciting to do if you are someone who loves to change up the flavor from time to time. Below are some of my favorite additions, although you’ll want to be mindful of the carb count for tried fruit:
- Keto-friendly chocolate
- Dried Figs
- Dried Prunes
How can I increase the banana flavor?
This recipe boasts a nice, but mild banana flavor. If you are looking for a more robust punch, consider adding more banana extract to your low-carb banana bread batter!
- Preheat the oven to 350 degrees F and line an 8x4 in a loaf pan with parchment paper.
- In a medium bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, salt, and xanthan gum, and set aside.
- In a large bowl, cream together the butter and Lakanto Gold.
- Beat in 1 egg at a time, then add the yogurt and Banana Extract and continue mixing until well combined
- Add the dry ingredients into the large bowl with the wet ingredients and beat with an electric hand mixer until a dough forms.
- Stir in the chopped walnuts.
- Transfer the batter to the lined loaf pan and sprinkle with additional walnuts if desired.
- Bake for 45-60 minutes, until a toothpick, comes out clean.
- Remove from oven and allow to cool completely before slicing and serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 22gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 0gProtein: 8g