A delicious and healthy keto-friendly banana bread made with almond and coconut flour, perfect for those following a low-carb diet.
Ingredients
- 1 1/2cupsalmond flour
- 1/4cupcoconut flour
- 1tspbaking powder
- 1/2tspbaking soda
- 1/4tspsalt
- 1tspground cinnamon
- 1/2tspground nutmeg
- 3piecelarge eggs
- 1cupmashed overripe bananas
- 1/4cupunsweetened almond milk
- 1/2cupketo-friendly sweetener
- 1/4cupmelted coconut oil or butter
- 1tspvanilla extract
- 1/2cupchopped walnuts or pecans
- 1/4cupsugar-free chocolate chips
Nutrition (per serving)
Calories
186.4kcal (9.32%)
Protein
4.3g (8.5%)
Carbs
15.1g (5.49%)
Sugars
1.9g (3.8%)
Healthy Fat
10.1g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
How to make Keto Banana Bread
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the eggs. Add the mashed bananas, almond milk, sweetener, melted coconut oil (or butter), and vanilla extract. Mix well until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chopped nuts and chocolate chips if using.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil halfway through baking.
Allow the banana bread to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy your keto banana bread! Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Nutrition (per serving)
Nutrition (per serving)
Calories
186.4kcal (9.32%)
Protein
4.3g (8.5%)
Carbs
15.1g (5.49%)
Sugars
1.9g (3.8%)
Healthy Fat
10.1g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure your bananas are overripe for the best flavor and sweetness.
If your batter seems too thick, you can add a bit more almond milk to reach the desired consistency.
Feel free to add other keto-friendly mix-ins like unsweetened shredded coconut or flax seeds for added texture and nutrition.
FAQS
How do I make keto banana bread without eggs?
If you're looking to make keto banana bread without eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu. This will help maintain the moisture and binding properties in the recipe.
What are some good substitutions for almond flour in keto banana bread?
If you don't have almond flour, you can use sunflower seed flour as a nut-free alternative. However, keep in mind that the flavor and texture may vary slightly. You can also try a blend of coconut flour and flaxseed meal, but be cautious with the ratios since coconut flour absorbs more moisture.
How should I store leftover keto banana bread?
To store leftover keto banana bread, place it in an airtight container in the refrigerator where it will stay fresh for up to a week. For longer storage, you can freeze slices wrapped in plastic wrap or aluminum foil for up to three months. Just thaw at room temperature when you're ready to enjoy!
What can I pair with keto banana bread for a delicious breakfast?
Keto banana bread pairs wonderfully with a dollop of cream cheese or almond butter for added richness. You can also serve it with a side of fresh berries or a sprinkle of cinnamon for a delightful breakfast treat.
Can I make keto banana bread in a slow cooker?
Yes, you can make keto banana bread in a slow cooker! Simply pour the batter into a greased slow cooker and cook on low for about 2-3 hours, or until a toothpick inserted in the center comes out clean. This method will yield a moist and tender loaf.
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North Terrace, Adelaide, South Australia, 5000
Australia