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Introduction
There’s nothing quite like the aroma of freshly baked banana bread wafting through your kitchen. If you thought banana bread was off-limits on a keto diet, think again! This Keto Banana Nut Bread delivers all the comforting flavors you love, minus the guilt. Made with low-carb ingredients and no added sugar, it’s a perfect blend of sweet and nutty flavors that feels indulgent while keeping you on track with your keto goals. Whether you’re enjoying it with your morning coffee or as an afternoon snack, this banana bread is sure to become a staple in your recipe rotation.
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Why You’ll Love Keto Banana Nut Bread
- Low-carb and keto-friendly: You’ll get all the flavors of classic banana bread without the carb overload.
- Packed with healthy fats: Ideal for staying in ketosis while feeling full and satisfied.
- Easy to make: With simple ingredients and straightforward steps, this recipe is perfect for beginners and experienced bakers alike.
- Versatile snack: Enjoy it plain, toasted, or with a spread of butter for an extra treat.
- Kid-approved: Even non-keto eaters will love the moist texture and rich flavors.
My Personal Experience
When I first started my keto journey, I thought banana bread was a thing of the past. But one day, I found myself craving that nostalgic flavor, so I set out to create a keto-friendly version. The result? A moist, nutty bread that tastes just like the real thing! The secret is using banana extract for that authentic flavor without the carbs from real bananas. It’s my go-to recipe for cozy mornings, and I love how versatile it is—sometimes I even add dark chocolate chips for an extra touch. Trust me, this one’s a winner!
Required Equipment
- Mixing bowls: You’ll need a couple of sturdy bowls for combining dry and wet ingredients. I prefer ones with a wide base for easier mixing.
- Hand mixer or stand mixer: A hand mixer works wonderfully to blend the wet ingredients into a smooth, creamy texture. If you have a stand mixer, it’ll make the process even easier.
- Measuring spoons and cups: Accuracy matters with keto recipes, so having a reliable set is crucial.
- Loaf pan: A standard loaf pan will give you that classic banana bread shape. Make sure to grease it well or line it with parchment paper for easy removal.
- Spatula: Perfect for scraping down the sides of the bowl and ensuring nothing goes to waste.
- Cooling rack: Allows the bread to cool evenly without getting soggy at the bottom.
Ingredients & Substitutions
- Almond flour (2 cups): The base of the bread, providing a light texture and nutty flavor. You can substitute with sunflower seed flour for a nut-free version.
- Coconut flour (2 tbsp): Helps with structure and absorbs extra moisture. Avoid skipping this as it balances the almond flour perfectly.
- Baking powder (1 tsp): Gives the bread its rise and fluffiness.
- Banana extract (1 tsp): Provides the signature flavor without the carbs. Adjust to taste for a stronger or subtler banana flavor.
- Eggs (4 large): Bind the ingredients and give the bread its soft texture. For an egg-free version, use flaxseed meal and water, but note the texture may change slightly.
- Unsweetened almond milk (1/4 cup): Adds moisture. You can use any low-carb milk alternative.
- Butter (1/4 cup, melted): Adds richness. Replace with coconut oil for a dairy-free option.
- Low-carb sweetener (1/3 cup): Choose your favorite keto-friendly sweetener, such as erythritol or monk fruit.
- Chopped walnuts (1/2 cup): For that nutty crunch. Pecans or macadamia nuts are great alternatives.
- Vanilla extract (1 tsp): Enhances the overall flavor.
How to Make Keto Banana Nut Bread
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, and a pinch of salt. Set aside.
- In another bowl, beat the eggs until frothy using a hand mixer. Add the melted butter, banana extract, vanilla extract, almond milk, and sweetener. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
- Fold in the chopped walnuts, reserving a few for sprinkling on top.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved walnuts over the batter.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Tips for This Recipe
- Room temperature ingredients: This ensures even mixing and a smoother batter.
- Don’t skip the parchment paper: It makes removing the bread from the pan so much easier.
- Add-ins: Stir in some sugar-free chocolate chips or shredded coconut for extra flavor.
Optional Additions
- A sprinkle of cinnamon for a warm, spiced twist.
- A handful of unsweetened coconut flakes for added texture.
- Drizzle with a keto-friendly glaze made from powdered sweetener and almond milk.
Serving Ideas
- Enjoy a slice with your morning coffee or tea.
- Top with a dollop of whipped cream or keto-friendly frosting for a dessert-like treat.
- Toast and spread with butter or cream cheese for a delicious snack.
Storage Recommendation
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.
Frequently Asked Questions
Can I use real bananas in this recipe?
While real bananas are not keto-friendly, the banana extract perfectly mimics the flavor without adding carbs.
Can I freeze Keto Banana Nut Bread?
Absolutely! Slice the bread and store the slices in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Can I make this nut-free?
Yes, substitute almond flour with sunflower seed flour and omit the walnuts.
Nutritional Breakdown (Per Serving)
- Calories: 170
- Total Carbs: 6g
- Net Carbs: 3g
- Protein: 6g
- Fat: 14g
Keto Banana Nut Bread Recipe
Ingredients
- Almond flour 2 cups
- Coconut flour 2 tbsp
- Baking powder 1 tsp
- Banana extract 1 tsp
- Eggs 4 large
- Unsweetened almond milk 1/4 cup
- Butter 1/4 cup, melted
- Low-carb sweetener 1/3 cup
- Chopped walnuts 1/2 cup
- Vanilla extract 1 tsp
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Mix almond flour, coconut flour, baking powder, and salt.
- Beat eggs; add butter, banana extract, vanilla, almond milk, and sweetener.
- Combine wet and dry ingredients.
- Fold in walnuts.
- Pour batter into loaf pan. Sprinkle walnuts on top.
- Bake 45–50 minutes. Cool before slicing.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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