A little variety infuses my diet with excitement, and this Keto Banana Bread is a fun way to mix things up. It is light and moist and makes the perfect breakfast or snack. This recipe is the best way I know to enjoy the classic flavors I love while sticking to a low carb, gluten-free, and keto diet.
I have always had a love for banana bread.
After adopting a low-carb lifestyle, I asked myself if there was a way to make keto banana bread.
Obviously, given that they are a fruit with a high sugar content, bananas aren’t considered keto-friendly. (Though I am certainly not the keto police - if you fit mashed banana in your macros, more power to you!)
I didn’t think banana extract could come close to the flavor of regular banana bread with bananas.
Truth be told, I was prepared to throw the bread in the trash and chalk it up to a learning experience if it didn’t work out.
When I tasted the bread, I was shocked. Not only was it moist and tender, but if I hadn’t known better, I would have never believed that no bananas had been harmed in the creation of this recipe.
Next up, my taste testers. Two of my three kids adore banana bread. Would they go for it?
The answer was an overwhelming yes!!
Ingredients for Making Keto Banana Bread Recipe
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- Almond Flour: I recommend using finely ground. This recipe doesn’t work well with ground almonds or almond meal - the texture just isn’t the same.
- Sweetener: I used Swerve confectioners; feel free to use your favorite low-carb sweetener.
- Oat Fiber: Oat fiber contains zero net carbs and is an excellent way to add structure to gluten-free baked goods. It also absorbs moisture. You could try substituting psyllium husk powder or coconut flour, but I have not tested this.
- Baking Powder: Make sure it is fresh. If your baking powder is past its date, it may not provide the lift necessary to avoid dense baked goods.
- Xanthan Gum: Xanthan gum provides structure to gluten-free baked goods. Feel free to omit it if you like.
- Salt: Use finely ground salt.
- Sour Cream: Make sure you use full fat.
- Heavy Cream : You may also use unsweetened almond milk
- Banana Extract: The quality of the banana flavoring will largely determine the taste of the bread. Using banana extract is key to keep the carb count down.
- Vanilla Extract: Go for the best quality you can.
- Nuts: Keto Banana Nut Bread? Yes, please! Feel free to add your favorite keto-friendly nut here. My go-to is pecans.
Tips & Tricks
- Watch the bread closely in the last 20 minutes of cooking. Cover it with foil to prevent burning on the outside before the center is cooked through if necessary.
- At the risk of repeating myself - Make sure you use a good quality banana extract. I do not recommend using an “imitation” extract. THIS is the brand that I used.
- If it has been a while since you have baked, ensure that your baking powder is fresh. Baking powder loses potency over time, and expired baking powder can lead to the bread not rising properly and being dense.
- I recommend lining your baking pan with parchment paper. Keto banana bread with sour cream is a very moist bread. It can stick if you skip the parchment paper.
Choosing a Loaf Pan For Keto-Friendly Banana Bread
I tested this in two different loaf pans.
One was 5 ½” x 9 ½,” and the other was 4” x 8”. The recipe worked in both pans. The larger pan made a flatter loaf, so choose your preferred size based on the shape you want the bread to have.
Tools Needed to Make Banana Bread Keto
- Loaf Pan - This is a 9" by 4", so halfway between the two I tested.
- Stand Mixer or Hand Mixer
- Parchment Paper
- Wire Rack
Variations
I like pecans here, and they are great for keto since they are so low in carbohydrates. Any other keto-friendly nut can be substituted.
Alternatively, if you happen to have sugar-free chocolate chips, like Lily’s, they are delicious here as well.
Storage
If you would like to store this at room temperature, I recommend planning on eating it in the first three or four days. It will keep in the refrigerator for a week to ten days.
For freezer storage, I recommend slicing the bread and freezing it on a parchment-lined baking sheet. Once the bread is frozen, you can transfer it to a freezer bag. For longer storage, I like to wrap it individually in wax paper.
How to Make Keto Banana Bread
To make this quick bread, start by preheating your oven and preparing your pan.
You can just spray your pan, however, I recommend lining it with parchment paper. This helps to avoid sticking.
Combine your dry ingredients in a bowl.
In the bowl of a stand mixer, beat the wet ingredients together until thoroughly combined.
Add the dry ingredients to the wet ingredients and beat until just combined.
If you want to add nuts, go ahead and stir them in.
Transfer to the prepped bread pan, and bake until a toothpick in the center of the loaf comes out clean, about 50 minutes.
Cover with foil towards the end fat the cooking time if necessary to prevent over-browning.
How to Cool Keto Banana Bread
It is essential to let the bread cool in the pan for at least 15 minutes. After that, you can transfer it to a wire rack to cool completely.
You May Also Like
- Keto Cheesy Breadsticks are easy to make and so good that the whole family will love them.
- When it is time to get your cracker fix on, it doesn’t get any better than these Keto Crackers. Enjoy them on their own or with Keto Pimento Cheese.
- Fathead Bagels are a delicious way to start your day and also fabulous for using for a sandwich. They freeze well and are great to keep on hand for those times when you need something to grab quickly.
- Keto Pumpkin Muffins are light and delicious. It is hard to believe that they are low carb.
Keto Banana Bread
Ingredients
- 1 cup almond flour
- ¾ cup Swerve confectioners
- ⅓ cup oat fiber
- 1 tablespoon baking powder
- ¼ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 3 large eggs beaten
- ½ cup sour cream
- 2 tablespoons heavy cream
- 1 teaspoon banana extract
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped pecans
Instructions
- Preheat your oven to 325 degrees. Spray a bread pan with cooking spray. (I like to line it with parchment to avoid sticking; this is optional.)
- In a large bowl, combine the almond flour, sweetener, oat fiber, baking powder, xanthan gum, and salt.
- In the bowl of a stand mixer, beat together the eggs, sour cream, heavy cream, banana extract, and vanilla extract.
- Add the dry ingredients to the wet ingredients and beat until just combined.
- If desired, stir in the pecans.
- Transfer the mixture to the prepared bread pan.
- Bake for 50 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Let cool in the pan for 15 minutes, and then transfer to a wire rack to cool completely.
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