Keto "Banana" Bread
A moist, tender, cinnamon-scented loaf with toasted walnuts and real banana-bread flavor — from banana extract rather than bananas, which carry more than 20 g of net carbs each. Roughly 3 g net carbs a slice.
Nutrition per serving
1 slice (¾ inch)- Net carbs
- 3.1g
- Calories
- 239kcal
- Protein
- 7.3g
- Fat
- 21g
- Total carbs
- 16 g
- Fiber
- 2.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate chip: Sugar-free chocolate chips instead of walnuts, for a chocolate-chip banana bread that disappears fast.
- Fold in the chocolate chips in place of the walnuts, saving a tablespoon to scatter over the top.
Cinnamon streusel top: A buttery pecan-cinnamon crumble baked on top gives the loaf a crunchy, coffee-cake-style crown.
- Rub the cold butter into the pecans, sweetener and cinnamon until clumpy. Fold all of the walnuts into the batter, then scatter the streusel over the top and press it in lightly.
- Tent with foil after 25 minutes so the streusel does not scorch.
Nut-free (coconut flour): Coconut flour and two extra eggs replace the almond flour, and the walnuts are left out. The loaf is lighter and springier, more like a sponge-style quick bread.
- Use 9 tablespoons of coconut flour in total and whisk all six eggs into the wet ingredients. Let the batter stand 5 minutes before spreading it in the pan.
- Bake 45–55 minutes, until golden and a toothpick comes out clean.
-
½ cup walnutsleave out - Also add
- Also add
-
½ cup walnutsleave out - Also add
Estimated cost $11.92 for 12 servings ($0.99 each) · how we estimate
Instructions
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Heat the oven to 350°F (175°C). Line an 8½ × 4½-inch (21 × 11 cm) loaf pan with parchment, leaving an overhang on the long sides.
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In a large bowl, whisk the almond flour, coconut flour, erythritol, allulose, baking powder, cinnamon and salt, breaking up any lumps.
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In another bowl, whisk the eggs, melted butter, sour cream, banana extract and vanilla until smooth.
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Stir the wet ingredients into the dry until no dry streaks remain, then let the batter stand 3 minutes so the coconut flour can thicken it. Fold in most of the walnuts.
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Spread the batter in the pan, smooth the top and scatter over the remaining walnuts. Bake 50–60 minutes, until domed and deep golden and a toothpick in the center comes out clean (about 205°F/96°C inside). Lay foil loosely over the top after 30 minutes — allulose browns quickly.
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Cool in the pan for 20 minutes, then lift out by the parchment and cool completely on a rack before slicing; the crumb is fragile while warm.
Tips for success
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Banana extract is what makes it taste like banana bread. Brands vary a lot — a good one tastes like ripe banana, a cheap one like banana candy — so start with 2 teaspoons and add up to 1 more if yours is mild. - Want some real banana? Two tablespoons of mashed, very ripe banana (about 30 g) whisked into the wet ingredients adds genuine flavor and moisture for roughly 0.5 g extra net carbs per slice.
- Toast slices in a buttered skillet and spread with cream cheese. For a dairy-free loaf, use melted coconut oil for the butter and coconut cream for the sour cream.
Nice to have, not needed
- An instant-read thermometer (about 205°F/96°C in the center) is the surest doneness test — otherwise use the clean-toothpick test.
- A smear of cream cheese or salted butter on a toasted slice is the classic finish.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Eat at room temperature, or toast slices in a buttered skillet.
Prep tip: Slice the cooled loaf before freezing and wrap the slices individually for grab-and-go breakfasts.
Wrap and refrigerate up to 1 week, or freeze individual slices up to 3 months.
Variations
3 variations, each with its own ingredients and macrosChocolate chip
FlavorSugar-free chocolate chips instead of walnuts, for a chocolate-chip banana bread that disappears fast.
- + ½ cup sugar-free chocolate chips
- no walnuts
3.8 g net · 238 kcal · 7.1 g protein · 21 g fat · ≈$1.11 per serving (+0.7 g net carbs vs the original)
Cinnamon streusel top
FlavorA buttery pecan-cinnamon crumble baked on top gives the loaf a crunchy, coffee-cake-style crown.
- + ½ cup pecans
- + 2 tbsp cold butter
- + 2 tbsp granulated erythritol
- + 1 tsp ground cinnamon
3.4 g net · 288 kcal · 7.8 g protein · 27 g fat · ≈$1.21 per serving (+0.3 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour and two extra eggs replace the almond flour, and the walnuts are left out. The loaf is lighter and springier, more like a sponge-style quick bread.
- blanched almond flour → extra coconut flour
- + 2 large extra eggs
- no walnuts
2 g net · 125 kcal · 4.3 g protein · 9.8 g fat · ≈$0.61 per serving (−1.1 g net carbs vs the original)
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