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KETO BANANA BREAD

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients

  • 2 cups blanched almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp cinnamon
  • 2 very ripe medium bananas mashed
  • 3 large eggs room temperature
  • 1/4 cup monk fruit sweetener or erythritol
  • 3 tbsp melted coconut oil or butter
  • 1 tsp vanilla extract
  • 1/4 cup sugar-free chocolate chips or walnuts (optional)

Instructions

  • Preheat oven to 160°C (325°F). Line a 9x5 inch loaf pan with parchment.
  • Whisk almond flour, coconut flour, baking soda, salt, and cinnamon together.
  • Mash bananas. Whisk in eggs, sweetener, oil, and vanilla until combined.
  • Stir wet into dry until just combined. Fold in mix-ins if using.
  • Pour into prepared pan. Smooth the top.
  • Bake 50-55 minutes until golden and a toothpick comes out clean. Tent with foil after 35 minutes if browning too fast.
  • Cool in pan 20 minutes then on a wire rack for at least 1 hour before slicing.

Notes

Store wrapped at room temperature for up to 3 days or refrigerated for up to a week. This bread freezes well for up to 2 months — slice before freezing for easy grab-and-go portions.