You’d never believe this Low Carb Keto Banana Bread has no bananas or sugar! And it is gluten, grain & dairy free! Delicious and easy to make!
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I feel like I’m in some banana bread limbo.
SPOILER ALERT: one of them is here and it is this high protein banana bread that you need to get into your mouth,
AND we already have paleo coconut flour banana bread, whole wheat banana bread AND paleo banana bread with chocolate and almond butter in the archives.
But, I mean, what else do you do when you have spotty bananas on the counter?
KETO BANANA BREAD SWAPS
To make this a low carb banana bread, there are a few swaps that we are making to the classic banana bread recipe:
Flour – instead of grain flour, we’re using a mix of almond and coconut flour. They are nut based and have a high fat content with a low carb content which makes them perfect for this recipe.
Sugar – instead of honey, coconut sugar or maple syrup, we’re using monkfruit which is a natural, zero calorie, low carb sugar that is derived from fruit!
Banana – Like we just talked about, bananas aren’t suitable to make keto banana bread. SO, I experimented with using banana extract and it actually works wonders!
KETO BANANA BREAD INGREDIENTS
This recipe is VERY similar to the low carb keto blueberry muffins, so you’ll see a similar ingredient list. To make this delish bread happen in your own real-person life you will need:
HOW TO MAKE LOW CARB BANANA BREAD KETO
Mix the dry ingredients in a medium bowl. Then, mix the wet ingredients in a separate large bowl.
Add the dry ingredients into the wet and whisk until smooth and well combined. You don’t want any almond flour lumps in there!
Pour into an 8×8 inch loaf pan that has parchment paper in the bottom and well-greased sides.
Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 1 hour.
Cool in the pan for 1 hour then gently remove from the pan and slice. Do not let it cool in the pan longer or the loaf hardens and gets hard to slice without it crumbling!
Hands up if you get bored eating the same things over and over again! Sooo do I! Our bodies NEED us to eat multiple times per day, so we might as well make eating healthy and fun and switch things up every now and again! If you are tired of eating plain keto friendly banana bread, you can absolutely throw in some extras to jazz it up a bit! I recommend tossing some stevia sweetened chocolate chips to this recipe or chopping up some nuts and adding them in. Mixing unsweetened coconut flakes into the batter will bring a more tropical taste to the banana bread which would be so tasty, too!
HOW TO STORE LOW CARB KETO BANANA BREAD
I recommend storing this banana bread in an airtight container in the fridge for up to 5 days. If you want to freeze it, slice it into serving sizes and freeze them in separate plastic bags. This way, you can thaw and eat them as needed.
KETO BANANA BREAD RECIPE FAQ
Because bananas are high in sugar, they are not considered keto, as sugar is a carb and the keto diet is all about low carb. I have zero qualms about eating banana, and you can see my thoughts on the sugar in fruit in this Instagram post. But that’s what food freedom is all about. Some days I’ll eat a slice of normal banana bread and some days I like to experiment with a sugar free, almond flour version like this keto banana bread recipe!
This banana bread will need to bake for approximately 50 minutes to 1 hour, or when a toothpick inserted in the center of the loaf comes out clean!
In this recipe, it is absolutely necessary to include the banana extract. The amount of bananas is reduced since it is a low carb recipe, and the extract makes up for that with its flavor!
SRSLY. You will not even believe your taste buds when you taste this banana free banana bread.
Just slice it up, spread it with a THICK layer of almond butter or peanut butter and you are SET up for a delicious breakfast or snack.
OTHER HEALTHY LOW CARB RECIPES
Pre heat your oven to 350 degrees and line the bottom of an 8 inch loaf pan with parchment paper, rubbing the sides with coconut oil.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon and salt.
In a separate large bowl, whisk together all the remaining ingredients until well combined.
Stir the flour mixture into the wet ingredients until well mixed. Let stand for 10 minutes for the coconut flour to start absorbing the moisture.
Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 mins to an hour.
Let cool in the pan for 1 hour. Then, gently remove to a cutting board, slice and DEVOUR! **
TIPS & NOTES:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 8 POINTS+: 7. OLD POINTS: 6
(per 1 slice based on the recipe making 12 slices)
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