Home » Keto Breakfast Recipes » Keto Banana Bread
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Fragrant, delicious, and comforting, this keto banana bread is perfect as a tasty breakfast or a filling snack.
The keto version is made with two bananas and a sugar-free sweetener. I also offer a paleo version with three bananas and honey.
This keto banana bread is amazing. It's fragrant and not too sweet—the perfect breakfast or snack bread. As I was baking it, my house was filled with the wonderful fragrance of sweet roasted nuts, bananas, and cinnamon.
My starting point when creating this recipe was my pumpkin bread. It's basically the same, with mashed bananas instead of pumpkin. I also use less sweetener because ripe bananas are so sweet.
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- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Keto Bread Recipes
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Ingredients
You'll only need a few simple ingredients to make this keto banana bread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, including this one.
- Bananas: Very ripe and well-mashed. Two for a keto bread, three for a paleo version.
- Vanilla extract: Please use the real thing - pure vanilla extract.
- Ground cinnamon: I use a whole tablespoon. You can use just a teaspoon for lighter-colored bread. But the cinnamon does add wonderful flavor.
- Sweetener: A sugar-free sweetener for the keto bread, honey for the paleo version.
- Almond flour: I use blanched, finely ground almond flour in this recipe.
- Kosher salt: I use Diamond Crystal Kosher Salt.
- Baking soda: You can replace the teaspoon of baking soda with a tablespoon of baking powder (gluten-free if needed).
Variations
The best way to vary this recipe is by adding chopped raw nuts (like pecans or walnuts) or dark chocolate chips to the batter. You can add ⅓ cup of any such addition.
Instructions
Making this keto banana bread is easy! Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:
Whisk all the ingredients in a medium bowl, starting with the wet and adding the dry.
Transfer the batter to a parchment-lined and greased small loaf pan.
Bake the bread in a 350°F oven. The exact time depends on your oven. When it's done, a toothpick inserted in the middle of the loaf should come out dry. The keto bread will need 30-40 minutes in the oven, and the paleo bread will need 40-50 minutes since it contains more bananas.
Cool the bread completely before enjoying it. This is the hardest part! You will want to dig in right away as it smells so good. But the bread will be too soft and gooey when it emerges from the oven. Its texture and flavor will dramatically improve as it cools. Look how moist and lovely it is:
Expert Tips
- Use ripe but not spoiled bananas. See the image below - you want deep yellow bananas that have plenty of black spots on the outside and are very soft on the inside. Just make sure there are no white spots on the inside and that the inside is not runny - this means the banana is spoiled.
- Use a small loaf pan. A standard-size loaf pan, 9 X 5 inches, will make the bread come out very flat. So make sure you use a small loaf pan measuring 8.5 X 4.5 inches.
- Let it cool completely. The bread emerges from the oven with a gorgeous dark crust. It smells heavenly. You will want to dig in immediately (or maybe let it cool for 10 minutes). Please don't! This bread is too soft and gooey when it comes out of the oven. It really does need to cool completely. I cool it for two hours on a cooling rack, and only then do I slice it - and it's perfect. In the past, when I was impatient and sliced it after 20 minutes, it was still delicious - but too gooey and crumbly. Its texture and flavor greatly improve after it's cooled.
Recipe FAQs
Can you make bread with just almond flour?
Absolutely! This delicious bread is proof, and I have several more that I make with just almond flour (like this almond flour bread), and they turn out well. Combining almond flour with eggs and a leavening agent creates beautiful breads.
Can I substitute baking powder for baking soda?
Yes. Use 3-4 teaspoons instead of 1 teaspoon of baking soda. Make sure your baking powder is fresh—it doesn't last as long as baking soda.
Also, keep in mind that baking soda promotes browning, so the crust will be paler if you use baking powder.
What sweetener should I use?
For the keto banana bread, use stevia or a granulated sweetener. For the paleo version, use honey or coconut sugar.
If making the paleo version and using three bananas, the sweetener is optional. I recently made a version of this bread with no sweetener, relying on the fruit for sweetness. I thought it was perfect - just the right amount of sweetness.
Serving Suggestions
I like this bread just as it is. It's perfect with coffee or iced coffee! My kids enjoy it with a pat of unsalted butter, as shown in the photo below. It's also excellent with cream cheese, almond butter, peanut butter, walnut butter, or keto hazelnut spread.
Storing Leftovers
Once the bread is completely cool, slice it. Then, place the slices in an airtight container, separating layers with wax paper. You can keep them this way in the fridge for up to four days.
You can also freeze the slices in freezer bags. Again, if layering, separate the layers with wax paper.
More Keto Bread Recipes
- Almond Flour Bread
- Keto Pumpkin Bread
- Keto Zucchini Bread
- Keto Cornbread
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Recipe Card
4.99 from 4386 votes
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Keto banana bread
Fragrant, delicious, and comforting, thisketo banana breadis perfect as a tasty breakfast or a filling snack.
Prep Time15 minutes mins
Cook Time50 minutes mins
Rest time2 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 12 slices
Calories: 143kcal
Author: Vered DeLeeuw
Ingredients
- Cooking spray for the pan (I use avocado oil spray)
- 3 large eggs
- 2 large bananas well mashed (1 cup); three bananas (1.5 cups) for a paleo version
- 1 tablespoon vanilla extract
- 2 tablespoons sugar-free sweetener or honey for a paleo version
- 2 cups almond flour (8 ounces)
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt or a pinch of any other salt
- 1 teaspoon baking soda or a tablespoon of baking powder (gluten-free if needed)
Instructions
Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.
In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.
Gradually whisk in the almond flour, cinnamon, kosher salt, and baking soda. Whisk until smooth.
Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the countertop to distribute the batter evenly.
Bake the bread until browned and set, and a toothpick inserted in its center comes out dry, 30-40 minutes (40-50 minutes if using three bananas and honey).
Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
Cool the bread completely on the cooling rack for about 2 hours. Slice it into 12 slices and serve.
Video
Notes
- Use ripe but not spoiled bananas. You want deep yellow bananas that have plenty of black spots on the outside and are very soft on the inside. Just make sure there are no white spots on the inside and that the inside is not runny - this means the banana is spoiled.
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces. It's best to measure almond flour by weight rather than by volume.
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 3-4 teaspoons of gluten-free baking powder instead of baking soda.
- The bread emerges from the oven with a gorgeous dark crust. It smells heavenly. You will want to dig in immediately. Please don't! This bread is too soft and gooey when it comes out of the oven. It really needs to cool completely. I cool it for two hours on a cooling rack, and only then do I slice it - and it's perfect.
- Storage: Once the bread is completely cool, slice it. Then, place the slices in an airtight container, separating layers with wax paper. You can keep them this way in the fridge for up to 4 days. You can also freeze the slices in freezer bags. Again, if layering, separate the layers with wax paper.
- If using three bananas and two tablespoons of honey for a paleo version, each slice has about 160 calories, 14 grams of carbs, 6 grams of sugar, and 3 grams of fiber.
- If you need a lower-carb bread, I highly recommend this keto zucchini bread.
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Nutrition per Serving
Serving: 1slice | Calories: 143kcal | Carbohydrates: 9g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 130mg | Fiber: 3g | Sugar: 2g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Keto Breakfast Recipes
- Chaffles Recipe
- Breakfast Egg Muffins
- Mushroom Frittata
- Turkey Hash
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Summer
I doubled the recipe so that I could use the normal sized loaf pan that I had, plus an individual sized one. it came out perfect! Pretty sure this is the most moist banana bread I've ever had, plus it has healthier ingredients, and it was SO easy! Will definitely be making this again with some walnuts and maybe some dark chocolate chips!Reply
Vered DeLeeuw
Yay! I'm so glad you enjoyed this recipe, Summer. Thank you for sharing your tweaks with us.
Reply
Amparo
Made this last night. It is DELICIOUS. I read reviews, so I was sure to not over mix and I added a 3rd tbsp of Monk fruit. I'm ready to make another batch to share with my dad who needs to watch his sugar/carb intake. Also, I would suggest for the keto version to bake for at least 35 min, I then turned the oven off and let it sit for another 5-7 min or so before I took it off to cool it.Reply
Vered DeLeeuw
Glad you enjoyed this bread, Amparo! Thanks for the tips.
Reply
Cathy
I made this banana bread recipe. it was delicious. almost as good as my grandmother's recipe. I added a 1/2 cup of chopped pecans to the mix and sprinkled a handful on top before baking. it added a bit of crunch to it.Reply
Vered DeLeeuw
I love the idea of pecans on top of the bread, Cathy!
Reply
Ruby
Can this recipe be made into muffins instead of a loaf?
Vered DeLeeuw
Hi Ruby,
While I haven't tested it, I believe it can. It's best to use foil or parchment liners (not regular paper liners) and grease them well. Fill them 3/4 full. They'll likely need to be baked for around 20 minutes, but start checking after 15 minutes.
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