This keto banana bread is made with real banana, no artificial sugar, and turmeric for a golden hue! Make this BIG flavor, low carb quick bread recipe for a deliciously moist, guilt-free snack! It’s freezer-friendly, too.
Bring on baking season! The warm cozy smell of baked bread is upon us ya’ll! Let’s begin with banana bread. A classic.
If you search Google for them, you’ll find several dozen healthy banana bread recipes, but THIS one is special. The reason is, some of those recipes call for artificial flavoring rather than real fruit.
I’m going to show you how to make keto banana bread with REAL banana and almond flour! Because honestly, if you’re craving slices of buttery, moist quick bread, they sure as heck should taste like the kind you grew up enjoying. Am I right?
Keto banana bread
After several rounds of testing, I think this recipe may be the best of the best. The quick bread is easy to make, uses all-natural ingredients, and uses low glycemic sugar.
What makes for that beautiful golden banana bread glow?
Well, it’s a GOLD medal recipe. Haha, I kid. Kinda. But in all seriousness, the golden comes from using golden flaxseed and I added a little turmeric.
Actually, I use turmeric in a lot of recipes. Of course, it adds a nice pop of color, but more importantly, because turmeric is one of my favorite anti-inflammatory foods!
I care about you and your health. So, if I can add healthy nutritional benefits into delicious gluten free, low carb, keto snacks, you KNOW I’ll do it!
Are bananas OK on keto?
Read my comment above again. I care about you and your health, so I’m always checking the nutritional facts before I jump into recipes like this one.
Also, because I have a nutrition background, I want you to feel confident knowing that I’ve got your back. So, that being the case, let’s talk about enjoying bananas on keto, m’kay?
As you probably know, part of a keto diet involves drastically reducing the intake of starchy carbohydrates. Are bananas high in starchy carbs? Oh yes, they are!
There are 25 grams of carbs in one medium banana (100 grams).
But I have a secret to share. There’s a way you can enjoy bananas without guilt and still keep your net carbs and/or macros where they need to be.
The key? You do NOT have to eat an entire 100 grams of banana to enjoy this low carb banana bread!
THE SECRET TO THIS RECIPE
You’ll only use one SMALL frozen banana to make an entire loaf of bread! However, because of the other ingredients, you’ll still have quick bread that is low in carbs and tastes like a classic banana bread recipe.
If that isn’t perfection in a keto and low carb bread recipe, I’m not sure what would be.
The other trick is to use slightly under ripe bananas, not overly ripe like you would for a regular recipe. This is because the less ripe a bananas is, the more resistant starch it has.
Resistant starch = FIBER!
And, as you probably know, net carbs are calculated by subtracting the grams of protein and fiber in any particular food from the total carbohydrates in the food.
How to make low carb banana bread
There are just a few basic pantry staples you’ll need.
NOTE: I’ll cover the primary ones here, with substitutions where they apply. For the full ingredient list (with amounts) scroll down to the recipe card below, okay?
- Almond flour – You’ll want to use fine-grain, blanched almond flour. I use Bob’s Red Mill Superfine Almond Flour
- Coconut flour – There are just 2 tablespoons of the coconut flour in this recipe, but because it absorbs so much moisture, you only need a little bit. If you need a substitute, you can use an equal amount of low carb protein powder.
- Eggs – Be sure that you bring them to room temperature before you use them. This helps the bread to rise, as cold eggs tend to weigh down the bread in the first minutes of baking.
- Small banana, frozen – You’ll be thawing or heating the banana first, then mashing it. BUT, you’ll only use the concentrated juice.
- Naturally refined coconut oil or melted butter
- Flaxseed (meal) – Golden or regular
- Monk fruit sweetener – This is an option. The bread will be plenty sweet without it. I think monk fruit sugar is a great low glycemic sweetener. It measures cup for cup to regular sugar and it doesn’t have an aftertaste like Stevia does.
Watch this quick video and you’ll see how easy this recipe is to make!
1. Preheat your oven and grease a 4 x 8-inch loaf pan. In addition to greasing it with butter, I like to place a sheet of parchment paper on the bottom of the pan. This prevents the bread from sticking.
2. Heat the frozen banana in a bowl for a minute in a microwave, or in a saucepan on the stove top. This will reduce the banana and concentrate the flavor. Then, mash it in the bowl and set it aside, along with any of its juice.
3. Combine the dry ingredients in a large bowl.
4. Whisk the eggs in a small bowl, then add them to the bowl of dry ingredients. Then stir in the mashed banana and liquid. Gently combine everything. Don’t over mix.
5. Add wet ingredients to the bowl and again, gently mix to combine.
6. Transfer the batter to the loaf pan. Optionally, you can add 1/2 of a sliced banana on the top of the batter (see photo above). Brush with melted butter and sugar free syrup and pinch of turmeric and cinnamon, if desired.
7. Bake until the top is golden brown and the center is set, about 45 minutes. If the center is not set, then cover the pan with foil, rotate it, and bake an additional 5-10 minutes.
Alright my friends, please let me know if you give this bread a whirl! I’d be honored! And as always, feedback and questions are welcome. Email or comment below!