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Keto Banana Bread

This moist and sweet keto banana bread uses almond and coconut flour, making it low-carb and perfect for snacks or breakfast.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American, Keto
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas Use ripe bananas with brown spots for best sweetness.
  • 2 pieces eggs
  • 1/4 cup melted coconut oil Can substitute with melted butter.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1/4 cup almond flour Measure by spooning into the cup and leveling off.
  • 1/4 cup coconut flour Same measurement tips as almond flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional) Increase to 1 teaspoon for a spiced version.
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans (optional) Can substitute with seeds for nut-free.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mash the bananas.
  3. Add the eggs and melted coconut oil to the bananas, and mix well.
Combining Ingredients
  1. In another bowl, combine almond flour, coconut flour, baking soda, salt, and cinnamon (if using).
  2. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  3. Fold in nuts if desired.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Let it cool for a few minutes before removing from the pan and slicing.

Notes

Serve slices warm or at room temperature with cream cheese or nut butter. Store in an airtight container at room temperature for up to two days, or refrigerate for up to one week.