Perfectly Fluffy Keto Banana Bread

BySoha

Few things can match the comfort of freshly baked banana bread with its tender crumb and inviting aroma. The challenge for many keto bakers has always been recreating that nostalgic experience without the sugar and heavy carbs. This Perfectly Fluffy Keto Banana Bread is the answer. Crafted to deliver a light and moist loaf, it combines the warmth of classic banana bread with a keto-friendly twist that feels indulgent yet nourishing.

Perfectly Fluffy Keto Banana Bread

Ingredients List

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs at room temperature
• ½ cup unsalted butter melted or coconut oil
• ⅓ cup erythritol or monk fruit sweetener
• 1 medium overripe banana for flavor while keeping carbs controlled
• 1 tsp pure vanilla extract
• ¼ cup unsweetened almond milk
• Optional ½ cup chopped walnuts or sugar free chocolate chips

Step-by-Step Instructions

Step 1: Prepare the oven and loaf pan

Preheat the oven to 350°F or 175°C. Grease a standard loaf pan with butter or line it with parchment paper to prevent sticking.

Step 2: Combine dry ingredients

In a medium bowl whisk together almond flour coconut flour baking powder baking soda cinnamon and salt. This step ensures even distribution of the leavening agents.

Step 3: Whisk the wet ingredients

In a large mixing bowl mash the banana until smooth. Add the eggs melted butter erythritol vanilla and almond milk. Whisk until the mixture is creamy and well combined.

Step 4: Bring the batter together

Gradually fold the dry mixture into the wet mixture. Stir until just combined to keep the batter light and airy. Overmixing can make the loaf dense.

Step 5: Add optional mix-ins

Fold in walnuts or sugar free chocolate chips if desired. They add a lovely texture and extra flavor.

Step 6: Bake the loaf

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool before serving

Let the bread rest in the pan for 10 minutes before transferring to a wire rack. Slice once cooled slightly and serve warm or at room temperature.

Cook Time

Prep Time 10 minutes
Bake Time 50 minutes
Total Time 1 hour

Servings

Yields 10 slices

Nutritional Information (approx. per serving)

Calories 180
Fat 15g
Protein 6g
Net Carbs 3g
Fiber 2g

Storage Instructions

Keep the bread in an airtight container at room temperature for up to 3 days. For longer freshness refrigerate for up to 7 days. To store for extended periods wrap individual slices and freeze for up to 2 months. Warm gently before serving for the best texture.

Suggestions

For a richer variation swirl in a spoonful of sugar free nut butter before baking.
If you prefer a dessert style loaf top the cooled bread with a keto cream cheese frosting.
Pair slices with unsweetened coffee or tea for a balanced low carb breakfast.

Seasonal Relevance

Banana bread carries a timeless appeal that works throughout the year. It is particularly comforting in autumn and winter when warm baked goods are most welcome. During spring and summer its light sweetness makes it an excellent afternoon snack or a post workout treat.

Conclusion

This Perfectly Fluffy Keto Banana Bread is proof that a low carb lifestyle does not require sacrificing the foods you love. With its tender crumb and subtle banana flavor this recipe strikes a balance between indulgence and health. It is a versatile loaf that can be enjoyed as breakfast dessert or an afternoon pick me up and it deserves a place in your keto baking rotation.

Perfectly Fluffy Keto Banana Bread
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Perfectly Fluffy Keto Banana Bread

Recipe by Soha
Servings

10

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

180

kcal
Total time

1

hour 

A moist and tender keto-friendly banana bread that delivers classic comfort without the carbs. Lightly sweetened with erythritol and flavored with just enough banana for nostalgia, this loaf is perfect for breakfast, snacks, or dessert.

Ingredients

  • • 1 ½ cups almond flour

  • • ¼ cup coconut flour

  • • 1 tsp baking powder

  • • ½ tsp baking soda

  • • ½ tsp ground cinnamon

  • • ¼ tsp salt

  • • 3 large eggs at room temperature

  • • ½ cup unsalted butter melted or coconut oil

  • • ⅓ cup erythritol or monk fruit sweetener

  • • 1 medium overripe banana

  • • 1 tsp vanilla extract

  • • ¼ cup unsweetened almond milk

  • • Optional ½ cup chopped walnuts or sugar free chocolate chips

Directions

  • Preheat oven to 350°F (175°C) and grease or line a standard loaf pan.
  • Whisk almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt in a bowl.
  • Mash banana in a large bowl and whisk with eggs, melted butter, sweetener, vanilla, and almond milk.
  • Fold dry ingredients into wet until just combined.
  • Add walnuts or chocolate chips if using.
  • Pour batter into loaf pan and smooth the top.
  • Bake for 45 to 55 minutes until a toothpick comes out clean.
  • Cool for 10 minutes in the pan, then transfer to a rack to cool fully.

Recipe Video

Notes

  • Store at room temperature for 3 days or refrigerate up to 7 days.
  • Freeze individual slices for up to 2 months.
  • For dairy free version use coconut oil instead of butter.

FAQs

Can I replace the almond flour with another flour
You can use sunflower seed flour in equal amounts which will keep the bread keto friendly and nut free though the flavor will be slightly different.

How can I make the bread sweeter without increasing carbs
Use a blend of erythritol and stevia or monk fruit sweetener which enhances sweetness without affecting carb count.

Can I bake this recipe as muffins instead of a loaf
Yes divide the batter into a lined muffin tin and bake at the same temperature for about 20 to 25 minutes until golden and cooked through.

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