Go Back
+ servings
Sliced Keto Banana Bread on some brown paper with a mug.
Print Recipe
5 from 143 votes!

Easy Keto Banana Bread

This keto banana bread recipe truly is THE BEST. Simple and fuss-free to make and in the oven in less than 15 minutes! The perfect healthy banana bread with almond meal. It is gluten free, grain free and sugar free, and so incredibly good!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Bread, Breakfast
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free, Vegetarian
Recipe Category: Low Carb
Servings: 16 serves
Calories: 157kcal
Author: Megan Ellam

Ingredients

OPTIONAL

  • 2 teaspoons banana extract INSTEAD of banana, see notes
  • 1 cup walnuts or brazil nuts, chopped

Instructions

CONVENTIONAL METHOD

  • Preheat oven 170℃ fan/190°C static/375°F. Line a 23cm x 11cm (4 x 9 inches) loaf pan with baking paper.
  • In a large bowl combine all ingredients (reserve a few nuts for the top of the loaf, if using) into a smooth batter. Spoon into lined pan. Scatter with remaining nuts.
  • Bake 50-60 minutes or until a skewer comes out clean. Cool for 5 minutes in the pan before transferring to wire rack to cool completely.

THERMAL METHOD

  • Preheat oven 170℃ fan/190°C static/375°F. Line a 23cm x 11cm (4 x 9 inches) loaf pan with baking paper.
  • Place butter, syrup, sweetener, cinnamon, and nutmeg into mixer; cook 3 min/100℃/stir.
  • Add banana or banana extract; mix 10 sec/speed 4. Scrape down sides of bowl.
  • Add remaining ingredients (except the nuts); mix 30 sec/speed 3. Fold in nuts ((reserve a few nuts for the top of the loaf, if using). Spoon into lined pan. Scatter with remaining nuts.
  • Bake 50-60 minutes or until a skewer comes out clean. Cool for 5 minutes in the pan before transferring to wire rack to cool completely.

AIR FRYER METHOD

  • Preheat the air fryer to 160℃/320°F. Line a 23cm x 11cm (4 x 9 inches) loaf tin with baking paper. (Or use a pan that fits your model air fryer).
  • In a large bowl combine all the ingredients (reserve a few nuts for the top of the loaf, if using) into a smooth batter. Spoon into the lined pan. Scatter with remaining nuts.
  • Bake 30-40 minutes or until a skewer comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Video

Notes

SUGAR FREE GLUTEN FREE BANANA BREAD INGREDIENTS
I recommend Bob's Red Mill Double Acting Baking Powder as it helps leaven the bread beautifully.
Gelatin is used for consistency. It can be left out for a keto vegan banana bread (with egg replacer).
VARIATIONS 
Using banana extract you can leave out the fresh banana if you prefer. Or use about 15-20 drops of Vital Zing Banana Milk Drops to flavour (taste and adjust as needed). 
For a vegan/vegetarian version butter could be exchanged for Nuttelex or light tasting olive oil, and the yoghurt for coconut yoghurt or coconut cream.
For egg free banana bread - use 12 tablespoons of aquafaba whipped until fluffy and fold through all ingredients.
For a nut-free banana bread, I have yet to test this, but the almond meal could be replaced with a combination of pepita and sunflower seed meal.
This consistency of the raw loaf is more of a sticky batter than dough.
This recipe yields approximately 16-18 servings. The actual number of servings will depend on your preferred portion sizes. 
Net carbs can also be reduced should you choose to slice thinner. Even in this sized pan you can easily cut 22 decently thick slices.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 16-18. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for one serving using the ingredients listed. 
All recipes have been tested using all of the cooking methods included by various recipe testers.
When making banana bread in the air fryer for the first time, closely check the temperature and timing. Models vary slightly, and the time or temperature may need to be adjusted to bake the perfect loaf.
The recipe nutritional has been calculated using 100g of bananas and no nuts. The net carbs will significantly be reduced if using the banana extract in place of bananas.
Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
I use a 15ml tablespoon and 250ml cup for measures. You can use the calculator to convert ounces in a cup if needed. Please note that there is also a conversion from metric to US Customary button under the list of ingredients.

Nutrition

Serving: 1serve (1 slice) | Calories: 157kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 59mg | Potassium: 46mg | Fiber: 3g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 3g