This Low Carb, Keto Friendly Banana Bread is exactly what you have been missing on your ketogenic diet! Try it with your favorite additions, like chocolate chips or chopped nuts.
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Oh, how I have missed banana bread. Is it dessert? Is it breakfast? I have no idea – all I know is that it’s 100% delicious!
Bananas are pretty high in carbs, so I had all but written it off when I started eating keto. But one day, as I was throwing out some overripe bananas that my kids hadn’t eaten – I decided to give it a shot.
I wasn’t sure that it was even possible to make a low carb banana bread. I mean, Bananas and Bread are both traditionally off-limits for low carbers. But, I’m always up for a challenge so I decided to give it my best shot.
I first tried using banana extract instead of real bananas. However, I realized pretty quickly that extract wasn’t gonna cut it. The texture was all wrong and it tasted more like banana candy than actual bananas.
I decided that if I only used one banana, I could keep that banana flavor without raising the carbs too much. This just left the issue of texture.
Traditional banana bread (at least good banana bread) is really moist, and the banana is a huge contributor to that. To prevent a dry bread, I tossed in some extra egg yolks and flax meal. It totally worked and the result was seriously AMAZING!
I also like to make this ‘bread’ into muffins. This makes it easier to portion (and easier to stick to one serving!) Having it as muffins also makes it a terrific grab and go breakfast for my kiddos – which makes mornings so much easier for me 😉
How to make Keto Banana Bread
To start with this banana bread, preheat your oven to 350F and prepare a muffin pan or loaf pan, with nonstick spray. Next, mash your banana in a large mixing bowl, then add in the eggs, egg yolks, melted butter, and vanilla stirring to combine. You could also toss this all into a food processor or blender, but I prefer to mix by hand.
NOTE: For dairy-free or paleo you could sub melted coconut oil or Ghee for the butter. If you opt for ghee, I recommend trying this vanilla bean ghee – it’s so good and I think it would make a great addition to baked goods!
After that, combine the almond flour, flax meal, Erythritol, salt and baking powder in a separate bowl and stir. Then, add the dry ingredients into the wet and mix well.
At this point, you can fold in some chocolate chips or chopped nuts if you would like. I love Lily’s stevia-sweetened chocolate, but there are a bunch of keto-friendly chocolate options.
Next, transfer to the prepared baking dish and bake in the preheated oven 20 minutes for muffins and 35 minutes for a regular-sized loaf.
I love to eat mine warm and smeared with butter. To me, it doesn’t get any better than that!
Try these other great recipes from This Mom’s Menu:
- Keto Banana Bread Bottom Cheesecake
- Keto Carrot Cake with Cream Cheese Frosting
- Low Carb Orange Cherry muffins
- Keto Pumpkin Cream Cheese Muffins
Looking for more keto recipes that use real bananas? Check these out:
Keto Banana Bread
- Preheat the oven to 350F and grease a muffin tin or large loaf pan with non stick spray.
- In a large bowl, mash the banana with a fork then add in the melted butter, eggs, egg yolks, and vanilla. Stir until well combined.
- In a separate bowl, combine the almond flour, flax meal, erythritol (or other sweetener), salt and baking powder. Stir until it’s all mixed together.
- Gradually combine the dry ingredients with the wet, stirring after each addition, until they are well incorporated.
- Transfer batter to muffin tin or loaf pan, and bake 20 minutes for muffins and 30-35 minutes for a loaf pan.