This low carb Keto Banana Bread recipe is perfectly moist and rich with almond flour and coconut flour. Nobody would know that it is banana bread! Naturally paleo, gluten free, sugar free and healthy.
For the longest time, it seemed that a low-carb banana bread recipe was less likely to be made. And he was depressed.
After all, you may not be able to incorporate bananas into banana bread – too many carbs. And without it, you won’t miss the point completely.
But then it came to me! Completely moist and delicious, without losing anything (except carbs), is a way to bake gluten-free sugar-free banana bread. Wow!
Key to Keto Banana Bread Making
So what is the secret of this keto banana bread recipe? Have you discovered it yet?
It is a banana extract
You guys, this is like the best stuff ever! You can actually make a low carb banana bread recipe and it still tastes like a banana!
Everyone has tried it so far – including those who don’t usually eat low-carb or sugar-free foods – really enjoyed it. No one could tell that it is low carb, paleo, gluten free and sugar free.
No one said, “Oh, it must be keto bread” or “sugar free banana bread?” Actually? “… because no one was thinking about anything other than the next bite. It is delicious!
My husband also commented, “You can really taste bananas!” I admit that laughed a little at that.
You don’t need a banana to make this low-carb banana bread recipe; Just use natural banana extracts.
Extracts on a sugar-free or low-carb diet are the secret ingredient for making almost any high-sugar or high-carb food possible again. The more I try among them, the more confident I become.
And just to clarify, I’m not talking about those artificial “fake” extracts. You don’t want that
Invest in real extracts and it will last forever.
If you haven’t been out for other extracts beyond the classic vanilla, you might want to do it for this gluten-free sugar-free banana bread recipe. Banana extract makes it taste exactly like real banana bread!
This is the difference between a regular quick bread and a delicious moist, delicious keto banana bread.
How to make banana cereal with minimal and coconut flower
This sweet treat is so easy too. In just one hour you can make a gluten-free low carb banana bread.
You already know the secret ingredients in this low carb Keto Banana Bread recipe, but what else is used?
- Almond flour
- Coconut flour
- Gluten free baking powder
- Milk without almonds
- Banana extract
(The amounts are on the recipe card below, but don’t miss my tips in the first post!)
As you can see, this particular recipe uses a mixture of coconut and almond flour to get the right density and moisture in your pav. Sometimes you need to use a mixture of flour to get a “just right” texture, and this is one of those times. The wet / dry component ratio is important here as it ensures the correct texture.
Here are some other things you want to keep in mind before you start baking your delicious keto banana bread:
- Dairy free substation
- If you need, you can make this low carb banana bread recipe dairy-free. Ghee and coconut oil are both possible dairy-free alternatives to butter.
- Since the recipe calls for butter to be rubbed, the end result will be slightly different. But, it will still work!
USE FRESH Baking Powder
I know i know You baking powder is not bad. But if it knows how long it has been in the cabinet, then chances are it is the right time for you to buy something new.
Keto banana bread does not grow very well, so fresh baking powder is especially important to help increase it as much as possible.
If you don’t mind using xanthan gum, adding 1/2 teaspoon to the dry ingredients will make the texture better and more robust. However it is not required.
Since it does not rise very high, rounding the top and shaping the batter will help make your low-carb banana bread recipe look more traditional.
Participant attended to join
Keep an eye on your bread as it bakes and consider covering the top if necessary.
How do you know if your sugar-free banana bread needs this TLC? If the top starts to brown, but the inside is still moist, when you cover it.
Simplify the top with foil and continue baking your healthy banana bread until it is done.
If you are reading very low carb recipes around here, you will see to me that patience should be included as a part of most recipes. And it is very difficult!
Unless you are excited to dip into your gluten-free sugar-free banana bread, one has to wait until it is necessary, if you do not want to separate it.
HOW TO COLLECT MORE FREE-FREE SUGAR-FREE BANNA FOOD
Are you ready to get baking? If you like, you can go ahead and make a double batch, as this low carb banana bread recipe holds up well.
This will be fine on the counter for a few days, and you can also keep it in the fridge longer. If you are going to refrigerate it, wrap it in parchment paper instead of plastic, so that it does not accumulate too much moisture and becomes soggy.
It will also freeze well. Just slice it and freeze slices. That way you can pull it out as you want to use it!
This is a great and festive low-carb holiday recipe to share with your friends because no one is going to realize it’s keto banana bread, or even your partner’s low-carb, sugar-free love. Can give as a gift to friends.
And if you still want to try a recipe that is gluten-free but doesn’t bother with low carb, you can try some coconut flour banana muffins instead. Or even allergy-friendly chocolate chip banana bread.
Tools to make Keto Bana:
Click on the link below to see the items used to make this recipe.
Bakever Set – This backware set is what I use in my kitchen. It also includes a loaf which will work very well for this recipe.
Parchment Paper – Cleaning your loaf pan with parchment paper will make it easier to remove the bread. In addition, it makes for easy cleaning!
Bowls – To make this recipe you need several bowls. This set has all different sizes and is great for a lot of dishes.
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup walnuts (sliced; plus for topping if desired)
- 2 tablespoons gluten-free baking powder
- 2 teaspoon cinnamon
- 1/4 tsp sea salt (optional)
- 6 tablespoons butter (softened; can use coconut oil for dairy-free, but taste and texture will vary)
- 1/2 cup allusz *
- 1/2 teaspoon of xanthan gum (optional **, for more texture)
- 4 large eggs
- 1/4 cup Unsweetened Almond Milk
- 2 teaspoons banana extract
- Preheat the oven with parchment paper in a 350 degree F (9×13 cm) loaf, so that the paper hangs on two opposite sides (for easy removal later).
- In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and sea salt (if using).
- In another large bowl, use a hand mixer to butter and sweetener until fluffy. Beat in eggs (use a lower setting to avoid spraying). Stir in banana extracts and almond milk.
- Put dry ingredients in wet. Beat on low setting until a dough / batter forms.
- Stir in chopped walnuts.
- Transfer the batter to the prepared loaf pan and press evenly to form a smooth top. If desired, sprinkle the tops with additional chopped walnuts and press them lightly into the surface.
Bake for 50-60 minutes, until a inserted toothpick comes out clean.
- Cool completely before removing from pan and slicing. (Now you sit before slicing it, it is better to hold it together. The next day is ideal if possible.)
Serving Size: 1 3/4 “- Its Piece
* This recipe was originally made with erythritol, but I have found that using allulose creates a better texture, closer to real banana bread. Either will work, though.
** This banana bread is slightly more than a typical banana bread made of flour. If you want you to do it less crumbly, you can add 1/2 teaspoon of xanthan glue, but I didn’t find it necessary.
Amount per service. Sizing in the recipe notes above.
Calories – 224
Fat – 20g
Protein – 8g
Total Carbs – 6g
Net carbs – 2g
Fiber – 4g
Sugar – 1g
Where does nutritional information come from? Nutrition facts are provided as a courtesy from the USDA Food Database. You can find different ingredients Carb Counts used in low carb and keto food lists.
Net carb counts exclude fiber, erythritol, and allulose, as they do not affect blood sugar in most people. We try to be precise, but feel free to do our own calculations.