November 30, 2017 By Sabra 52 Comments

Keto Banana Bread

Name: Keto Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 medium (overripe banana); 2 large eggs; 2 egg yolks; 1/2 cup of butter (melted (sub ghee or coconut oil for dairy free, paleo options)); 1 tsp vanilla; 3/4 cup Almond Flour; 1/4 cup of flax meal; 1/2 cup of confectioners erythritol (or sweetener of choice); 1/4 tsp of salt; 1 tsp Baking Powder

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.

[ReviewDisclaimer]

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 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 then 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 usually make this ‘bread’ into muffins. This makes it easier to portion (and easier to stick to one serving!), but you could totally bake it into a traditional loaf. Having it as muffins also makes it a terrific grab and go breakfast for my kiddos – which makes mornings so much easier for me 😉

To start with this banana bread, preheat your oven to 350F and prepare a muffin pan or loaf pan, with non stick 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 almost always toss in these extra dark chocolate chips from Guittard , they are a tad pricey, but oh so worth it!

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 then that!

Try these other great recipes from This Mom’s Menu:

If you make this recipe, be sure to rate it and leave a review in the comments section below, and tag @thismomsmenu on Instagram when you share pictures of your creation!