Description
This Keto Banana Bread is the perfect low-carb alternative to the classic recipe. With the natural sweetness of ripe bananas and the richness of almond flour, this bread is moist, flavorful, and an ideal treat for those on a keto diet.
Ingredients
Scale
- 2 ripe bananas (mashed)
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 3 large eggs
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ¼ cup erythritol or your preferred keto sweetener
- ¼ cup unsweetened almond milk
- ½ tsp apple cider vinegar (optional, for fluffiness)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a medium bowl, mix together the almond flour, baking soda, salt, and cinnamon.
- In a separate large bowl, whisk the mashed bananas, eggs, melted coconut oil (or butter), vanilla extract, erythritol, almond milk, and apple cider vinegar (if using).
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure the bananas are ripe to get the best flavor and sweetness without adding extra sugar.
- Add chopped nuts like walnuts or pecans for extra texture if desired.
- Store the bread at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes