The keto version is made with two bananas and a sugar-free sweetener. I also offer a paleo version with three bananas and honey. This keto banana bread is amazing. It’s fragrant and not too sweet—the perfect breakfast or snack bread. As I was baking it, my house was filled with the wonderful fragrance of sweet roasted nuts, bananas, and cinnamon. My starting point when creating this recipe was my pumpkin bread. It’s basically the same, with mashed bananas instead of pumpkin. I also use less sweetener because ripe bananas are so sweet.
Ingredients
Variations
The best way to vary this recipe is by adding chopped raw nuts (like pecans or walnuts) or dark chocolate chips to the batter. You can add ⅓ cup of any such addition.
Eggs: I use large eggs in most of my recipes, including this one. Bananas: Very ripe and well-mashed. Two for a keto bread, three for a paleo version. Vanilla extract: Please use the real thing - pure vanilla extract. Ground cinnamon: I use a whole tablespoon. You can use just a teaspoon for lighter-colored bread. But the cinnamon does add wonderful flavor. Sweetener: A sugar-free sweetener for the keto bread, honey for the paleo version. Almond flour: I use blanched, finely ground almond flour in this recipe. Kosher salt: I use Diamond Crystal Kosher Salt. Baking soda: You can replace the teaspoon of baking soda with a tablespoon of baking powder (gluten-free if needed).
Instructions
Storing Leftovers
More Keto Bread Recipes
Recipe Card
Whisk all the ingredients in a medium bowl, starting with the wet and adding the dry. Transfer the batter to a parchment-lined and greased small loaf pan. Cool the bread completely before enjoying it. This is the hardest part! You will want to dig in right away as it smells so good. But the bread will be too soft and gooey when it emerges from the oven. Its texture and flavor will dramatically improve as it cools. Look how moist and lovely it is: You can also freeze the slices in freezer bags. Again, if layering, separate the layers with wax paper.
