Introduction

Oh my goodness, friend, let me tell you! There are some smells that just transport you straight back to childhood, right? For me, it’s the warm, cozy scent of banana bread baking in the oven. It brings back memories of lazy Saturday mornings and sweet treats enjoyed around the kitchen table. But when you’re trying to live a low-carb or keto lifestyle, that classic comfort food feels totally off-limits… or does it?!

Get ready to have your mind blown (and your taste buds singing!) because I’ve cracked the code on a Low Carb Keto “Banana” Bread that gives you all that nostalgic flavor and moist, tender crumb you love, without any of the sugar or carbs from actual bananas. And the best part? It’s ridiculously easy! Seriously, if you can stir ingredients in a bowl, you can make this bread. It’s quick, it’s simple, and it tastes so good, you might just forget it’s low carb. Let’s bake some magic!

Why You’ll Love This Recipe

Fast: Quick prep means you’re enjoying warm bread sooner.
Easy: Simple steps perfect for beginners or busy days.
Giftable: Makes a thoughtful, delicious treat for friends and family (whether they’re keto or not!).
Crowd-Pleasing: Even non-keto eaters will rave about this moist, flavorful loaf.

Ingredients

Here’s what you’ll need to whip up this deliciousness. Don’t be intimidated by some of the keto-specific ingredients; they’re key to getting that perfect low-carb texture and flavor!

2 cups Wholesome Yum Blanched Almond Flour: Our base flour! Blanched almond flour is finely ground and works wonderfully for creating a tender crumb in keto baking. It’s lower in carbs than traditional wheat flour.
1/4 cup Wholesome Yum Coconut Flour: This stuff is super absorbent! A little goes a long way and helps give the bread structure. It’s also low carb and adds a lovely, subtle flavor.
1 tbsp Baking powder: Our leavening agent! This helps the bread rise and get nice and fluffy. Make sure yours is fresh!
2 tsp Cinnamon: Classic banana bread flavor booster! Adds warmth and spice. Feel free to add a little extra if you LOVE cinnamon like I do!
1/2 tsp Xanthan gum: This is a low-carb baker’s secret weapon! It acts like gluten, providing elasticity and preventing your bread from crumbling. Don’t skip it for the best texture.
1/4 tsp Sea salt: Just a pinch to balance the sweetness and enhance all those lovely flavors.
1/2 cup Unsalted butter, softened: Make sure it’s truly softened! This creams beautifully with the sweetener to create a light base for our batter. If you forgot to take it out, you can gently warm it for a few seconds in the microwave.
2/3 cup Besti Monk Fruit Allulose Blend: My absolute favorite sugar substitute for baking! It measures cup-for-cup like sugar, dissolves perfectly, and doesn’t have that cooling aftertaste some sweeteners do. It’s crucial for getting the right sweetness without the carbs.
4 large Eggs, at room temperature: Eggs bind everything together and add richness. Room temperature eggs emulsify better into the batter, giving you a smoother result.
1/2 cup Unsweetened almond milk, at room temperature: Adds moisture without adding carbs. Again, room temperature helps everything mix smoothly.
2 tsp Banana extract: THIS is where the “banana” flavor magic comes from! Since we aren’t using real bananas (too many carbs!), a good quality banana extract is essential for that classic taste. Don’t worry, it tastes surprisingly authentic!
1 cup Chopped walnuts, optional, divided: Adds a lovely crunch and nutty flavor. You can fold some into the batter and sprinkle some on top before baking. Pecans would be delicious too!

How to Make It

Ready? Let’s bake! It’s super straightforward, I promise.

First things first, preheat your oven to 350°F (175°C). Grab a standard-sized loaf pan (about 9×5 inches) and grease it well, or line it with parchment paper for easy removal.
In a medium bowl, whisk together your dry ingredients: the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt. Give it a good mix to make sure everything is evenly distributed. This is important for an even rise and texture!
In a separate, larger bowl (or the bowl of your stand mixer), cream together the softened butter and the Besti Monk Fruit Allulose Blend until the mixture is light and fluffy. You can use an electric mixer for this, or just a good old whisk and some elbow grease!
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Now, pour in the room temperature almond milk and the banana extract. Mix until just combined. The mixture might look a little separated or curdled at this point, but don’t panic! That’s okay.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the larger bowl. Mix on low speed or by hand with a spatula until just combined. Be careful not to overmix! Overmixing can lead to a tough texture in gluten-free baking.
If you’re using walnuts, gently fold in about 3/4 cup of the chopped nuts into the batter. Save the rest for the topping.
Pour the batter evenly into your prepared loaf pan. Sprinkle the remaining 1/4 cup of chopped walnuts (if using) over the top of the batter.
Bake for 45-60 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time, as ovens can vary. If the top starts browning too quickly, you can loosely tent it with foil.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely. I know, waiting is the hardest part, but letting it cool properly helps it set and prevents it from falling apart.
Slice and enjoy! It’s absolutely divine warm with a smear of butter or cream cheese!

Substitutions & Additions

Want to put your own spin on it? Here are a few ideas:

Nuts: Not a fan of walnuts? Use chopped pecans, almonds, or simply omit them entirely.
Sweetener: If you don’t have the Besti blend, you can use another granulated low-carb sweetener like erythritol, xylitol (be careful, it’s toxic to dogs!), or another monk fruit blend. You might need to adjust the amount slightly depending on the brand and your preferred sweetness level. Some sweeteners can cause a cooling effect, which the allulose blend helps prevent.
Extracts: While banana extract is key here, you could add a splash of vanilla extract too for extra depth of flavor.
Add-ins: Stir in 1/2 cup of sugar-free chocolate chips (like Lily’s) for a chocolate chip “banana” bread! Or add a pinch of nutmeg or allspice alongside the cinnamon for even more warmth.
Dairy-Free: Use a good quality plant-based butter substitute instead of dairy butter, and ensure your almond milk is unsweetened and plain.

Tips for Success

Here are a few little tricks I’ve learned to make sure your keto banana bread turns out perfect every time:

Room Temperature is Key: I mentioned this in the ingredients, but it’s worth repeating! Room temperature eggs and milk mix into the batter much more smoothly, leading to a better texture.
Measure Accurately: Especially with low-carb flours like almond and coconut, using the right amounts is crucial for texture. Spoon and level your flours rather than scooping directly from the bag.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the little bit of protein structure in the almond flour and can make your bread dense or tough.
Check for Doneness: Keto breads can sometimes look done on the outside but still be a little wet in the middle. The toothpick test is your friend! Insert it into the deepest part of the loaf. It should come out clean or with just a few moist crumbs attached (not wet batter).
Prep Ahead: You can measure and whisk together all your dry ingredients the night before and store them in an airtight container. This makes assembly even faster!

How to Store It

This bread stores beautifully, so you can enjoy it for days!

Countertop: Store wrapped tightly in plastic wrap or in an airtight container at room temperature for 1-2 days.
Refrigerator: For longer storage and to keep it super fresh, store it in an airtight container in the fridge for up to 5-7 days.
Freezer: Want to save some for later? This bread freezes really well! Wrap the cooled loaf tightly in plastic wrap, then in foil or place in a freezer-safe bag. It will keep in the freezer for up to 3-4 months. Thaw slices individually or the whole loaf at room temperature.

FAQs

Why use almond flour and coconut flour? Can I just use one?

Using a blend of blanched almond flour and coconut flour gives this keto bread the best texture – the almond flour provides tenderness, while the coconut flour helps absorb moisture and gives structure. It’s usually best not to substitute one for the other 1:1, as they behave very differently in recipes.

Does it really taste like banana bread without actual bananas?

Yes! The combination of banana extract and cinnamon, paired with the moist, tender texture from the low-carb flours and butter, incredibly mimics the classic flavor and feel. It’s surprisingly convincing!

Why do I need xanthan gum?

Xanthan gum acts as a binder in gluten-free and low-carb baking. Since we don’t have the gluten structure from wheat flour, xanthan gum helps hold the bread together, preventing it from being crumbly and giving it a lovely chewiness similar to traditional quick breads.

Can I use a different sweetener?

Yes, you can, but the results might vary slightly. I find the Besti Monk Fruit Allulose blend works best for taste and texture. Other granulated low-carb sweeteners like erythritol or other monk fruit blends can be used, but you might need to adjust the amount based on sweetness level and potential aftertaste.

Low Carb Keto “Banana” Bread

A quick, easy, low-carb, and keto-friendly “banana” bread recipe that mimics the classic comfort food flavor and texture without using actual bananas, perfect for those following a low-carb lifestyle.

Print Recipe Pin Recipe

Cook Time 45

Equipment

Loaf pan Standard size, about 9×5 inches
Medium bowl
Large bowl
Electric mixer Optional, or use a whisk
Spatula
toothpick
Wire rack

Ingredients

Hauptzutaten

2 cup Blanched Almond Flour Wholesome Yum recommended
0.25 cup Coconut Flour Wholesome Yum recommended
1 tbsp Baking powder Make sure it’s fresh
2 tsp Cinnamon Add extra if desired
0.5 tsp Xanthan gum Crucial for texture
0.25 tsp Sea salt
0.5 cup Unsalted butter Softened, at room temperature (dairy-free option available)
0.66 cup Monk Fruit Allulose Blend Besti recommended (other low-carb sweeteners can be substituted)
4 large Eggs At room temperature
0.5 cup Unsweetened almond milk At room temperature (ensure plain/unsweetened for dairy-free)
2 tsp Banana extract Essential for banana flavor
1 cup Chopped walnuts Optional, divided (approx. 3/4 cup for batter, 1/4 cup for topping). Pecans can be substituted or omitted.

Instructions

Preheat your oven to 350°F (175°C). Grab a standard-sized loaf pan (about 9×5 inches) and grease it well, or line it with parchment paper for easy removal.
In a medium bowl, whisk together your dry ingredients: the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt. Give it a good mix to make sure everything is evenly distributed.
In a separate, larger bowl (or the bowl of your stand mixer), cream together the softened butter and the Besti Monk Fruit Allulose Blend until the mixture is light and fluffy. You can use an electric mixer for this, or just a good old whisk and some elbow grease!
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Now, pour in the room temperature almond milk and the banana extract. Mix until just combined. The mixture might look a little separated or curdled at this point, but don’t panic! That’s okay.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the larger bowl. Mix on low speed or by hand with a spatula until just combined. Be careful not to overmix!
If you’re using walnuts, gently fold in about 3/4 cup of the chopped nuts into the batter. Save the rest for the topping.
Pour the batter evenly into your prepared loaf pan. Sprinkle the remaining 1/4 cup of chopped walnuts (if using) over the top of the batter.
Bake for 45-60 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time. If the top starts browning too quickly, you can loosely tent it with foil.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely. Letting it cool properly helps it set and prevents it from falling apart.
Slice and enjoy! It’s absolutely divine warm with a smear of butter or cream cheese!

Notes

Tips for Success:
– Ensure eggs and almond milk are at room temperature for smoother mixing.
– Measure flours accurately by spooning into the cup and leveling.
– Do not overmix the batter once dry ingredients are added to prevent toughness.
– Use the toothpick test to ensure bread is cooked through.
– Dry ingredients can be measured and whisked together the night before for faster assembly.

Substitutions & Additions:
– Walnuts can be replaced with pecans, almonds, or omitted.
– Other granulated low-carb sweeteners like erythritol or other monk fruit blends can be used, adjust amount based on preference and brand.
– A splash of vanilla extract can be added for extra flavor.
– 1/2 cup sugar-free chocolate chips (like Lily’s) can be folded into the batter.
– A pinch of nutmeg or allspice can be added.
– For Dairy-Free: Use a plant-based butter substitute and ensured unsweetened plain almond milk.

Storage:
– Countertop: Wrapped tightly in plastic wrap or in an airtight container for 1-2 days.
– Refrigerator: In an airtight container for up to 5-7 days.
– Freezer: Wrapped tightly in plastic wrap and foil/freezer bag for 3-4 months. Thaw at room temperature.