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Keto Banana Bread

Keto Banana Bread

Keto Banana Bread

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
loaf pan
2
mixing bowls
3
whisk
4
spatula
5
measuring cups
6
measuring spoons
7
fork
8
toothpick
9
oven mitts
10
wire rack

Ingredients

Dry Ingredients

  • 1
    2 cups almond flour
  • 2
    0.5 cup coconut flour
  • 3
    2 tablespoons sweetener
  • 4
    2 baking powder teaspoons
  • 5
    1 cinnamon teaspoon
  • 6
    0.5 salt teaspoon

Wet Ingredients

  • 1
    4 large eggs
  • 2
    0.5 unsweetened almond milk cup
  • 3
    0.3 melted coconut oil cup
  • 4
    1 vanilla extract teaspoon
  • 5
    1 large ripe banana

Directions

1

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard loaf pan (approximately 9x5 inches) with coconut oil or line it with parchment paper. This prevents the bread from sticking. Use oven mitts to avoid burns.

2

Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt until well combined. Make sure there are no clumps. Use a whisk for best results.

3

Mix Wet Ingredients

In a separate bowl, mash the banana until smooth with a fork. Ensure no large chunks remain. Whisk in the eggs, almond milk, melted coconut oil, and vanilla extract until all the wet ingredients are evenly mixed.

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4

Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula until just combined. Do not overmix; a few streaks of dry flour are okay. Overmixing can result in a dense loaf.

5

Pour Batter into Pan

Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle some extra chopped nuts or seeds on top for added texture and flavor.

6

Bake the Bread

Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown. Baking times may vary; start checking at 45 minutes. Use oven mitts when handling the hot pan.

7

Cool the Bread

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slicing while warm can cause it to crumble. Cooling allows the bread to firm up.

8

Serve and Store

Once cooled, slice the keto banana bread and serve. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Ensure the bread is completely cool before storing to prevent condensation.

Recipe Tips

  • For a sweeter bread, use a sweetener that is appropriate for your keto diet, such as erythritol or stevia.
  • Ensure all ingredients are at room temperature for better mixing.
  • You can add chopped nuts like walnuts or pecans for added crunch and flavor.
  • If you don't have coconut oil, you can use melted butter as a substitute.
  • Store the baked bread in the fridge to extend shelf life.

Nutrition Facts (per serving)

Calories

200 kcal

Carbs

8g

Protein

7g

Fat

17g

Fiber

5g

Sugar

2g

Sat. Fat

10g

Sodium

250mg

Trans Fat

0g

Cholesterol

100mg

Potassium

200mg

Vitamin A

10%

Vitamin C

2%

Calcium

50%

Iron

1%

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