Keto Banana Bread

Ripe banana, cinnamon and a blend of almond and coconut flour make this delicious Keto Banana Bread. Bake it in a 9×5-inch loaf pan for 10 servings, with optional walnuts or pecans folded into the batter.

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Use a ripe banana and measure both flours

Mash the banana well before mixing it with the other wet ingredients. Ripe banana adds sweetness and moisture. Coconut flour absorbs moisture, while almond flour gives the loaf a nutty flavor; keep both flours in the amounts listed.

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 3 large eggs
• ½ cup erythritol or your preferred keto sweetener
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 medium ripe banana, mashed, about ½ cup
• ½ cup chopped walnuts or pecans, optional

The optional walnuts or pecans add a delightful crunch and nutty flavor . Leave them out if you prefer a smoother texture.

Mix gently, then bake the loaf

Prepare the oven and pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Have mixing bowls, a whisk, a spatula and a toothpick ready.

Mix dry and wet ingredients separately

In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt and cinnamon. In another bowl, whisk together the eggs, erythritol, almond milk, vanilla extract and mashed banana until well combined.

Bring the batter together

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over-mixing, which can make the loaf dense. Fold in the chopped nuts if using them.

Bake until the center is done

Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Cool before slicing

Let the bread cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely before slicing for the best texture.

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Serve for breakfast or dessert

Enjoy a slice as a keto breakfast bread or a delightful dessert. Top it with almond butter or cream cheese, and serve coffee or herbal tea alongside.

You’ll find yourself reaching for this recipe when you want banana bread with optional nuts or chocolate chips.

Chocolate and seed variations

For Chocolate Chip Keto Banana Bread, fold in a handful of sugar-free chocolate chips. A teaspoon of nutmeg is another flavor option. For a different texture, replace the walnuts with sunflower seeds or pumpkin seeds.

Keep slices for later

Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months. You can slice it into individual portions for breakfast or snacks.

Can you change the flour?

Keep the almond flour and coconut flour for this loaf. Changing to regular flour changes the texture.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us