Truly Keto Banana Bread with Almond or Coconut Flour

Yes, you can make a keto banana bread! All you need are a few simple ingredients and no bananas required. This low carb banana bread has a moist crumb and is studded with walnuts or chocolate chips...it tastes just like the real thing!

Keto Banana Bread

My all time favorite recipe is Janet's Rich Banana Bread. I have been making that recipe for my family for many years and I could make it without the recipe because I have made it so much! If you're ever looking for a non keto banana bread recipe, that is the one to try. So when I wanted to make a low carb banana bread, I knew I had to use it as my inspiration.

In that recipe they used sour cream combined with baking soda to provide leavening, along with eggs. That has been my inspiration for all of my keto baked goods that use Greek Yogurt, including this keto banana bread. The sour cream (or Greek Yogurt) act as an acid and the baking soda reacts to make the bread rise. I have used this method for my Keto chocolate chip muffins, keto chocolate cupcakes, and almond flour muffins.  It gives this bread such a great texture.

Ingredients needed

2 ½ Cups almond flour: almond flour is my keto and low-carb flour of choice. Make sure you use one that is finely ground for the best banana bread texture.

Tip💡: If you have an intolerance to almond flour, you can use 1 cup of coconut flour. You will also need to add an extra egg, and if your batter seems really thick, add ½ cup of extra Greek Yogurt or sour cream.

¾ Cup sugar free granulated sweetener: The low carb sugar you use should be a 1 for 1 substitute for sugar (I have linked to my favorite in the recipe card below). Avoid sweeteners with maltodextrin.

1 teaspoon Baking soda: This leavening agent reacts with the acid of the yogurt or sour cream to give our bread a nice rise.

3 Large Eggs, beaten, 4 eggs if using coconut flour: Be sure to beat the eggs in a small separate bowl before adding them to the batter. This will assure your ingredients are incorporated evenly.

8 Ounces Plain Greek Yogurt or sour cream: You can use any fat percentage of Greek Yogurt or sour cream for this recipe.

3 teaspoons Banana extract: It is recommended to use 1 teaspoon of banana flavor for every banana used in a recipe. I typically use 3 bananas, so I use 3 teaspoons of extract. This extract could also be used to make keto banana pudding!

2 teaspoons Vanilla Extract & ¼ teaspoon kosher salt: Vanilla and salt should almost always be added to sweet baked goods. They each elevate the flavor in their own way so please do not skip them!

½ Cup chopped walnuts or sugar-free chocolate chips: These optional add-ins add some texture to our banana bread recipe.

How to make keto banana bread

1. This batter comes together quickly so go ahead and pre-heat your oven to 350F (175C) and grease an 8x4 inch loaf pan with cooking spray or butter. Note: if you use butter to grease your loaf pan, it may be more likely to stick. Making a "sling" our of parchment paper will help release the bread from the pan.
2. Combine the dry ingredients in a large mixing bowl being sure there are no baking soda or almond flour clumps.
3. Add in the wet ingredients and stir until fully combined. You can use an electric mixer or stand mixer, if desired. Finally, fold in the walnuts (for keto banana nut bread) or chocolate chips (for keto chocolate chip banana bread), if using. Sprinkle a little extra on top of the bread for added decoration.
4. Pour the batter into the prepared loaf pan and loosely cover with a piece of aluminum foil. This is to help prevent excess browning.
5. Bake in the center of the preheated oven for 45 minutes to 1 hour. The almond flour bread can handle extra cooking past the toothpick test as it is very moist. When using coconut flour, pull the bread when a toothpick comes out clean.
6. When finished baking, remove from the oven and let cool completely before removing from the loaf pan and cutting (place the loaf pan directly on a wire rack for quicker cooling time).