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Keto Banana Bread Recipe
Emily

Keto Banana Bread

This keto banana bread is moist, fluffy, and perfectly spiced with cinnamon. Made with ripe bananas, almond flour, and sugar-free sweetener, it's a low-carb twist on a classic comfort bake — ideal for breakfast, snacks, or a healthy treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs
  • 2 very ripe bananas, well mashed (about 1 cup; or 3 bananas for paleo, about 1.5 cups)
  • 1 tbsp pure vanilla extract
  • 2 tbsp sugar-free sweetener (or honey for paleo)
  • 2 cups almond flour (finely ground)
  • 1 tbsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 tsp baking soda (or 1 tbsp gluten-free baking powder)

Equipment

  • loaf pan (8.5 x 4.5 inches)
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a small loaf pan (8.5 x 4.5 inches) with parchment paper, leaving overhang, and lightly spray with avocado oil.
  2. In a medium bowl, whisk together eggs, mashed bananas, vanilla extract, and sweetener until well combined.
  3. Gradually add almond flour, cinnamon, salt, and baking soda. Mix until smooth.
  4. Pour batter into the loaf pan and gently tap to even out.
  5. Bake for 30-40 minutes (40-50 minutes if using 3 bananas) until a toothpick inserted in center comes out clean.
  6. Lift bread from pan with parchment and transfer to a wire rack. Cool completely for about 2 hours before slicing.

Notes

For a paleo-friendly version, use 3 bananas (about 1.5 cups) and honey instead of sweetener. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Can also be sliced and frozen for up to 3 months.