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Keto Banana Bread Easy, Healthy, Low-Carb Comfort Food

Keto Banana Bread

This Keto Banana Bread is a low-carb, gluten-free twist on a classic favorite. Made with almond flour, ripe bananas, and a touch of cinnamon, it’s naturally sweet, moist, and perfect for breakfast or a snack without the sugar crash.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Keto
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 large Eggs
  • 2 medium Ripe bananas well mashed (about 1 cup; or 3 bananas for paleo, about 1.5 cups)
  • 1 tbsp Pure vanilla extract
  • 2 tbsp Sugar-free sweetener or honey for paleo
  • 2 cups Almond flour finely ground
  • 1 tbsp Ground cinnamon
  • 0.25 tsp Kosher salt
  • 1 tsp Baking soda or 1 tbsp gluten-free baking powder

Method
 

  1. 1. Preheat oven: Set the oven to 350°F (175°C). Line a small loaf pan (8.5 x 4.5 inches) with parchment paper, leaving an overhang, and lightly spray with avocado oil.
  2. 2. Mix wet ingredients: In a medium bowl, whisk together the eggs, mashed bananas, vanilla extract, and sweetener until well combined.
  3. 3. Add dry ingredients: Gradually add almond flour, cinnamon, salt, and baking soda. Stir until the batter is smooth and evenly mixed.
  4. 4. Pour and bake: Pour the batter into the prepared loaf pan and gently tap to level. Bake for 30–40 minutes (40–50 minutes if using 3 bananas), or until a toothpick inserted in the center comes out clean.
  5. 5. Cool and serve: Lift the bread from the pan using the parchment overhang. Transfer to a wire rack and cool completely for at least 2 hours before slicing.

Notes

For an extra treat, fold in sugar-free chocolate chips or chopped walnuts before baking. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.