Hey! Looking for a keto-friendly alternative to traditional banana bread? You are in the right place. This keto banana bread recipe is moist, delicious, and very simple, and it's a fantastic breakfast option or a delightful afternoon snack. Made with gluten-free and sugar-free ingredients.
This recipe is sure to become your family's favorite. With its moist texture, delicious banana flavor, and low-carb goodness, this recipe proves that you can enjoy the taste of banana bread without compromising your keto diet.
Made with ripe bananas, almond flour, natural sweetner and other keto-friendly ingredients just like Keto Pumpkin Bread or Keto Cinnamon Bread.
Make a double batch if a craving hits, or serve this tasty and healthy dessert to your family and friends.
Whether you're on a keto diet or just seeking for healthier options, the recipe is a game changer!
WHY I USE REAL BANANA INSTEAD OF BANANA EXTRACT
Banana extract is used in most keto-friendly banana bread recipes in place of actual bananas. This obviously maintains a very low carb count. But I don't think an extract can ever really match the flavor and delightful moist texture of real banana bread.
WHY YOU'LL LOVE THIS KETO BANANA BREAD
- While keto-friendly sweeteners offer a hint of sweetness without causing a spike in blood sugar and ripe bananas contains natural sweetness.
- Ripe bananas and almond flour combine to give this banana bread a rich flavor profile and a moist, tender crumb.
- Enjoy a slice for breakfast along with your morning coffee, or any time of day as a filling snack.
- This delicious banana bread is sure to impress even those who are not on a ketogenic diet.
Ingredients:
- 2 ripe bananas
- 4 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated monk fruit sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
(Optional - chopped walnuts or chocolate chips)
Instructions:
1. Set the oven temperature to 175°C, or 350°F. Use coconut oil to grease or line a loaf pan with parchment paper.
2. Mash the ripe bananas until smooth in a mixing bowl.
3. Beat the mashed bananas thoroughly before adding the eggs and vanilla extract.
4. Mix the sweetener, baking powder, coconut flour, almond flour, cinnamon, and salt in a another bowl.
5. Stir constantly, gradually mix the dry ingredients into the wet ingredients until a thick batter forms. You can add
chopped walnuts or chocolate chips for extra flavor.
6. Evenly distribute the batter throughout the loaf pan after it has been prepared.
7. Bake for 45 to 50 minutes in a preheated oven, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
8. Take the banana bread out of the oven and allow it to cool for 10 minutes in the pan.
9. After the banana bread has slightly cooled, move it to a wire rack to cool fully before slicing.
Serve and Enjoy!
Don't forget to share your baking adventures with us and tag us on social media. Happy baking!
NOTES :
- Use very ripe bananas for maximum sweetness and flavor
- To create an uniform batter, make sure the dry and wet ingredients are completely combined.
- For easy bread removal, use a loaf pan that has been well-greased or lined.
- Store leftovers in an airtight container in the refrigerator to maintain freshness.