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Keto Banana Bread

A low-carb version of traditional banana bread that delivers cozy comfort without the carb overload.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups almond flour
  • 3 ripe bananas mashed (about 1 cup puree)
  • 1/2 cup softened butter
  • 1/2 cup allulose or erythritol sweetener
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup chopped walnuts or pecans optional

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Electric mixer (optional but helpful)
  • Measuring cups and spoons
  • Toothpick for doneness testing

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit and line your 9x5-inch loaf pan with parchment paper.
  2. Peel three ripe bananas and mash them in a medium bowl until mostly smooth.
  3. In a large bowl, combine softened butter and allulose sweetener, then beat until light and fluffy.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition.
  5. Fold in the mashed bananas and vanilla extract.
  6. In a separate bowl, whisk together almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  7. Fold the dry ingredient mixture into the wet ingredients until just combined, then fold in nuts if using.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before lifting it out onto a wire rack to cool completely.

Notes

Serve warm slices with a pat of butter and a cup of black coffee for the perfect keto breakfast.