Keto Banana Bread
Ingredients
Here are the ingredient you need to make a sugar free banana bread:
Quick note – I’m calling this recipe “sugar-free” because I’m using sweetener instead of added sugar, honey or maple syrup. It comes in at 2.7 grams of (natural) sugars per slice, which is equivalent to just over ½ teaspoon of table sugar.
- Eggs – I use large eggs in all my recipes. They should be at room temperature. This helps the bread to rise better.
- Banana – It is ABSOLUTELY ESSENTIAL to use an overripe banana because they are the sweetenest. It should have plenty of brown specks on the skin. But, don’t use a spoiled banana (black spots or runny on the inside)!
- Butter – I melt it in the microwave for around 30 seconds. Salted and unsalted butter both work.
- Almond Flour – I used ground almonds. This is equivalent to regular blanched almond flour. Almond meal (almonds ground up including skins) also works well and gives a more rustic texture. If you’re using super fine almond flour, I recommend reducing the amount to 1 ¼ cups as it is more absorbent.
- Granulated sweetener – I make this bread with a monk fruit sweetener blend or allulose. Allulose gives it an extra soft texture. You can use white or golden erythritol. A brown sugar alternative adds a lovely caramel flavor.
- Cinnamon – Essential for that authentic banana bread taste.
- Baking Powder – Test that it is fresh by putting a pinch in warm water. It should fizz.
- Walnuts – Totally optional, but I love the crunch. I add them in the batter and on top of the bread.
See the recipe card for full information on ingredients and quantities.
Instructions
It is really simple to make keto banana bread. Here are the basic steps. Scroll down to the recipe card for detailed instructions.
Preparations
Preheat the oven and line a small, rectangular loaf pan with parchment paper. This prevents the bread from sticking.
I use a small 7.5 x 3-inch loaf tin (1 lb volume) for this recipe. It is a perfect size because this banana bread is nutrient-dense, filling and servings need to be smaller. If you use a loaf pan like this, your bread will be taller than wide.
Set out a large mixing bowl and your electric mixer. Gather all ingredients. Melt the butter and mash the banana with a fork on a plate.
Banana Bread Batter
STEP 1
Put the eggs, mashed banana and melted butter in a large mixing bowl. Blend until smooth and frothy with an electric mixer.
STEP 2
Stir together the dry ingredients – almond flour, sweetener, cinnamon and baking powder – in a separate bowl. Then add them to the egg mixture…
STEP 3
…and blend again until a smooth batter forms.
STEP 4
Last, stir in the chopped walnuts, keeping some back for decorating.
STEP 5
Fill the batter into the prepared loaf tin. Bake in the oven for around 40 minutes or until the top is golden. The bread is done when a toothpick inserted comes out without crumbs sticking.
STEP 6
Keep the bread 10 minutes in the pan, then let it cool fully on a wire rack to prevent the bottom from going soggy. Don’t slice the bread until it is cold – it is fragile when hot and firms up as it cools.
Katrin’s Top Tip
Check after 30 minutes to see if the banana bread is browned already. If so, cover it loosely with aluminium foil for the last 10 minutes to prevent burning. (I covered my bread at minute 35 and found that it was browned a little much for my liking.)