The Best Keto Banana Bread (No Bananas Required)
This Keto Banana Bread is soft, moist, and packed with classic banana flavor without using actual bananas. Made with almond flour, Greek yogurt, and banana extract, it's an easy low carb and gluten free quick bread that's perfect for breakfast, snacks, or dessert.
Servings: 12
Calories: 206
Equipment
- 8x4 inch (22x10 cm) Loaf pan (note 1)
Ingredients
- 2 ½ Cups almond flour (click to see my favorite) or 1 cup coconut flour (100g)
- ¾ Cup sugar free granulated sweetener (click to see my favorite) (note 2)
- 1 teaspoon Baking soda
- ¼ teaspoon kosher salt
- 3 Large Eggs, beaten 4 eggs if using coconut flour
- 8 Ounces Plain Greek Yogurt or sour cream 1.5 cups if using coconut flour
- 2 teaspoons Vanilla Extract
- 3 teaspoons Banana extract
- ½ Cup chopped walnuts or ½ cup (112g) sugar-free chocolate chips
Instructions
- Preheat the oven to 350F (175C). Spray the inside of a standard loaf pan with cooking spray. If you use melted butter or melted coconut oil for greasing the pan, you may want to use a parchment paper sling in the bottom to ensure the bread releases from the pan.
- In a large bowl combine the almond flour, baking soda, salt and sweetener. Be sure there are no almond flour or baking soda clumps. Next, stir in the eggs, greek yogurt or sour cream, vanilla and banana extract. Finally, fold in the chopped walnuts or chocolate chips, if using. (add a little extra on top for decoration, if desired).
- Pour the keto bread mix into the prepared loaf pan. Cover loosly with aluminum foil to prevent over browning. 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.
- 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).
Notes
• For the best texture, use a finely ground almond flour rather than almond meal.
• Banana extract is what gives this bread its classic banana flavor without the carbs from ripe bananas. Do not skip it.
• This recipe can also be made with coconut flour. Replace the almond flour with 1 cup coconut flour, increase the eggs to 4, and use 1½ cups Greek yogurt or sour cream.
• The almond flour version is very moist and can handle a few extra minutes of baking time. If using coconut flour, remove the bread when a toothpick inserted in the center comes out clean.
• Optional add-ins include chopped walnuts, pecans, or sugar-free chocolate chips.
• Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
Calories: 206 | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Fiber: 3g