This Low Carb Banana Bread Recipe is a moist and nutty recipe, which is made with almond flour and banana extract. It’s a healthy breakfast treat, ready in about 55 minutes.
Low Carb Banana Bread Recipe Ingredients
- 2 cups superfine almond flour
- 1/2 cup granulated low-carb sweetener (Erythritol or Monk Fruit blend)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/4 cup unsalted butter, melted (or coconut oil)
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1 teaspoon banana extract (crucial for strong flavor without the sugar)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional, for crunch)
How To Make Low Carb Banana Bread Recipe
- Preheat and prep: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal, or grease it well.
- Whisk dry ingredients: In a large mixing bowl, combine the almond flour, granulated sweetener, baking powder, cinnamon, and salt. Whisk well to break up any lumps in the almond flour.
- Mix wet ingredients: In a separate medium bowl, whisk together the eggs, melted butter, mashed banana, banana extract, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Fold in the chopped walnuts if using.
- Pour and bake: Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake for 40-50 minutes.
- Check for doneness: The bread is done when the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool completely: Let the bread cool in the pan for 10 minutes, then lift it out using the parchment handles and place it on a wire rack. Important: Allow it to cool completely (at least 1 hour) before slicing. Almond flour baked goods are fragile when hot and will crumble if sliced too soon.
Recipe Tips
- The Banana Extract Secret: Bananas are high in sugar. By using only one real banana for the texture and supplementing with banana extract, you get a massive punch of banana flavor without the massive carb count. Do not skip the extract if you want a strong flavor.
- Cover if browning: Almond flour browns faster than wheat flour. If the top of your loaf looks dark after 30 minutes but the center is still raw, loosely tent the pan with aluminum foil for the remainder of the baking time.
- Storage is key: Because this bread is very moist, do not store it in a plastic bag on the counter, or it will get soggy. It keeps best in the fridge.
- Walnuts: Toasted walnuts add a texture contrast that mimics traditional high-carb banana bread. Pecans are a great alternative.
- Testing for doneness: Almond flour goods don’t “spring back” quite like gluten breads. Rely on the toothpick test.
What To Serve With Low Carb Banana Bread Recipe
This slice works perfectly as a quick breakfast or afternoon snack.
- A generous smear of grass-fed butter or cream cheese
- A cup of bulletproof coffee or black tea
- Almond butter or peanut butter (for extra protein)
- Hard-boiled eggs (for a complete keto breakfast)
How To Store Low Carb Banana Bread Recipe
- Refrigerate: Store wrapped in parchment or in an airtight container in the refrigerator for up to 1 week. This also helps firm up the texture.
- Freeze: Slice the entire loaf. Place parchment paper between slices to prevent sticking, then freeze in a zip-top bag for up to 3 months. Thaw individual slices in the toaster.
Low Carb Banana Bread Recipe Nutrition Facts
- Calories: 210
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 55mg
- Sodium: 140mg
- Total Carbohydrates: 8g
- Dietary Fiber: 3g
- Sugar: 2g
- Protein: 7g
- Net Carbs: 5g
Nutrition information is estimated per slice (based on 12 slices).
FAQs
Generally, bananas are avoided on strict keto because they are high in sugar. However, when you use just one banana distributed across an entire loaf of 12 slices, the carb impact per slice is very low (about 2-3g net carbs from the fruit), making it acceptable for most low-carb diets.
Because the base is almond flour, it is not nut-free. You could try using sunflower seed flour as a 1:1 substitute, but the flavor will be different (and sometimes turns green due to chemical reactions with baking powder!).
No, you cannot swap almond flour for coconut flour 1:1. Coconut flour is extremely absorbent and would require completely different ratios of eggs and liquid.
Low Carb Banana Bread Recipe
Description
A moist, dense, and flavorful banana bread that uses almond flour and banana extract to keep the carbs low without sacrificing taste.
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and line loaf pan.
- Whisk almond flour, sweetener, baking powder, cinnamon, and salt.
- Mix eggs, butter, mashed banana, and extracts in a separate bowl.
- Stir wet ingredients into dry ingredients until combined.
- Fold in walnuts.
- Bake for 40-50 minutes (until toothpick comes out clean).
- Cool completely before slicing.
Notes
- Texture: This bread is denser than wheat bread, similar to a pound cake texture.
- Toasting: It tastes even better the next day when sliced and toasted in a pan with butter.
