Ingredients & Substitutions
Here I explain the best ingredients for my low carb banana bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Keto Banana Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. The brand of flours you use can also make a difference, because many brands of almond flour are too coarse (read: gritty texture, ugh!), and some brands of coconut flour absorb too much or not enough moisture. If you can’t have coconut flour, swap it with 3/4 to 1 cup of extra almond flour. Unfortunately I don’t have a great swap for the almond flour in this keto banana bread, but sunflower seed meal might work. I use and recommend this one, made from real bananas. Many brands in stores have an artificial taste or are less intense, so keep in mind the amount you need can vary if you use a different brand. If you’d rather use real bananas, try my almond flour banana bread instead. It’s higher in sugar due to the bananas, but has no other sugar added.
Use fresh baking powder. Low carb baked goods don’t rise as well as traditional ones, and this “batter” is pretty heavy, so this is extra important. Use room temperature ingredients. Your butter won’t cream properly if it’s cold, and it can solidify if your eggs or milk are cold. If you forgot to set them out, here are my tricks to bring them to room temp faster: Eggs – Pop them in a bowl of warm water for a few minutes. Milk – Heat in the microwave for 10-15 seconds. Just make sure it’s not actually hot. Butter – Fill a stainless steel bowl with boiling water. Let it sit for a few minutes, then empty, dry, and place upside down over your butter. It works faster if you cut the butter into pieces first. Round the top. Since keto banana bread doesn’t rise much, you’ve got to round it before baking if you want that classic bread shape. Baking time can vary. Keep an eye on it and cover once it’s golden. And don’t forget to use a toothpick to check when it’s done — it should come out clean. Don’t skip the cooling. I know it’s tempting to slice right away, but waiting for it to cool completely will keep it from falling apart and improves the texture. Want to add a glaze? Drizzle your low carb banana bread with my sugar free caramel sauce, or make a maple glaze by whisking together heavy cream, my Wholesome Yum Sugar Free Maple Syrup, and powdered Besti. Prefer to make muffins? My keto banana muffins are based on this keto banana bread recipe.
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Tips: Check out my recipe tips above for the right batter texture and loaf shape, and glazes you can use on top of your keto banana bread. Store: It’ll keep for 1-2 days on the counter, or up to a week in the fridge. Wrap it in parchment paper (not plastic wrap), so it doesn’t get soggy. Reheat: If you like it warm, just microwave a slice for about 15 seconds. Freeze: You can freeze this bread for up to 3-6 months. I like to layer parchment paper between slices, so you can grab one at a time. Thaw in the fridge, or just microwave with a little butter.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here and Keto EBook Bundle here!
