Best Keto Banana Bread (Printable version)

Moist, tender loaf with classic banana flavor—grain-free and low carb

# Ingredient List:

→ 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 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon 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 teaspoon vanilla extract
12 - 2 medium ripe bananas, mashed

→ 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 with butter.
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 frothy. Add melted butter, almond milk, vanilla extract, and mashed bananas. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir with a spatula until just combined. Do not overmix—the batter should remain slightly thick.
05 - Gently fold in chopped nuts or sugar-free chocolate chips if desired, distributing evenly throughout the batter.
06 - Pour batter into the prepared loaf pan. Use a spatula to smooth the top evenly.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
08 - Let the bread cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing for best texture.

# Expert Suggestions:

01 -
  • You get that nostalgic banana bread comfort without the sugar crash that usually follows
  • The texture is so authentic your non-keto friends wont believe its grain-free until you tell them
02 -
  • Letting the bread cool completely before slicing is the hardest part but absolutely prevents it from crumbling apart
  • Overmixing the batter turns tender bread into something denser, so stop as soon as you no longer see dry flour
03 -
  • Use very ripe bananas—the more brown spots, the stronger the flavor with less banana needed
  • If the top browns too quickly, tent with foil for the last 10 minutes of baking

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