Keto Banana Bread (Perfect for Breakfast!)
User Reviews
5
Keto Banana Bread (Perfect for Breakfast!)
Description
This Keto Banana Bread recipe blends almond flour with mashed ripe bananas, eggs, vanilla extract, cinnamon, baking soda (or gluten-free baking powder), salt, and a sugar-free sweetener or honey for a paleo version. The batter is whisked smooth then baked in a parchment-lined loaf pan at 350°F until browned and set.
The crumb is moist and soft with a dark crust, thanks to the almond flour and banana moisture. Cooling the bread completely on a wire rack before slicing is essential to achieve the proper texture and prevent crumbliness. The cinnamon and vanilla add warm, cozy notes, while the bananas provide natural sweetness and flavor.
The bread can be stored in the refrigerator for several days in airtight containers, with layers separated by wax paper if sliced, or frozen for longer storage. Adjusting ingredient quantities allows adaptation to standard loaf pans. Using ripe bananas with black spots but no internal white or runny spots ensures optimal flavor and safety.
Ingredients
- cooking spray I use avocado oil spray, for the pan
- 3 egg large
- 2 banana well mashed, 1 cup; three bananas or 1.5 cups for a paleo version, large
- 1 tablespoon vanilla extract
- 2 tablespoons sugar-free sweetener or honey for a paleo version
- 8 ounces almond flour 2 cups; please measure by weight
- 1 tablespoon ground cinnamon reduce to 1-2 teaspoons for milder flavor
- Pinch kosher salt
- 1 teaspoon baking soda or a tablespoon of baking powder, gluten-free if needed
Instructions
- Preheat the oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.
- In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.
- Gradually whisk in the almond flour, cinnamon, kosher salt, and baking soda. Whisk until smooth.
- Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the countertop to distribute the batter evenly.
- Bake the bread until browned and set, and a toothpick inserted in its center comes out dry, 30-40 minutes (40-50 minutes if using three bananas and honey).
- Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
- Cool the bread completely on the cooling rack for about 2 hours. Slice it into 12 slices and serve.
Notes
- Use ripe bananas with black spots but no inner white or runny spots to ensure freshness.
- Measure almond flour by weight (8 ounces for 2 cups) for accuracy.
- To avoid ammonia smell from baking soda, substitute with gluten-free baking powder if desired.
- Cool the bread fully for about 2 hours before slicing to set its texture.
- Store sliced bread in airtight containers in the refrigerator up to 4 days or freeze slices individually separated by wax paper.
- Adjust ingredient amounts when using larger loaf pans to maintain correct batter volume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 143kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 130mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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