Keto Banana Bread has the perfect secret ingredient to give you the banana flavor you know and love. This quick bread is so easy to make and only needs 11 ingredients. The first taste is pure heaven when you bite into it. This easy low carb banana bread recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
When I started eating low carb food, I was terrified that I would never get to taste my scrumptious banana bread again. Or banana anything for that matter. Great news! You don’t have to give up the sweet, yummy flavor of bananas after all. Yes, bananas still aren’t low carb, but with my special secret ingredient, you can enjoy all sorts of banana-flavored baked goods. Any guesses what it could be? Yep…good old-fashioned banana extract.
Now you can enjoy everything banana cake, banana muffins, and this lovely banana bread without worry. I can’t tell you how happy some banana extract has made me.
How To Make Keto Banana Bread
This keto banana bread is perfect for all occasions, but I especially enjoy making it for friends and family over the holidays. They don’t’ even notice the difference, and it’s great for my low carb-loving friends. Let’s get started!
First Step: Begin by preheating the oven to 350 degrees F.
Second Step: Use a standard loaf pan and line it with parchment paper. Grease it with some cooking spray.
Third Step: Using your stand mixer, combine the cream cheese, butter, and sweetener until it’s smooth and creamy. Next, add in the flour, eggs, baking powder, banana extract, and cinnamon and mix until combined. Pour in the pecans and mix well.
Fourth Step: Add the banana bread batter to the loaf pan.
Fifth Step: Bake for 55-65 minutes until the center is firm. The edges should be a dark golden brown color.
Sixth Step: Cool completely, remove from pan and enjoy!
How Can You Tell When Banana Bread Is Done?
This keto banana bread recipe will have a dark golden color along the edges when it’s done. Additionally, the center should be firm and not jiggle when you lightly shake the loaf pan.
One way you can check is by inserting a toothpick in the center. If you notice batter on it when you take it out, then it’s not done baking yet — Cook for a few more minutes.
You can also lightly take your finger and touch the top of the bread. If it sinks in or leaves and indent, it’s not done. If it bounces right back up, then it’s good to go.
The edges of the bread will pull away from the sides of the loaf pan too. These are all indicators that the banana bread is done.
Can I Make This Low Carb Banana Bread Recipe Into Muffins?
Yes, absolutely! You’ll need to follow the recipe, except using a muffin tin instead. You can use liners or grease the tin. It’s important to note that the time to bake is much less when you are making muffins. Start by baking them for 15-18 minutes then check to see if they are done. Bake longer as needed.
Does Banana Extract Taste Good?
Yes! Using banana extract is an excellent alternative to using real bananas in low carb baking. The flavor is actually really delicious. Try it and see for yourself, because you’ll be pleasantly surprised.
How Do You Store Keto Banana Bread?
Low carb banana bread should always be allowed to cool to room temperature before storing it. Otherwise, you’ll figure out that condensation builds up and it becomes mushy. Wrap the keto bread in plastic wrap or aluminum foil, then put it in a ziplock bag or container. No matter how you store it, it needs to be airtight.
Never store bread (of any kind) in direct sunlight, near heat, or by steam. All of the things will damage it and cause it to go bad quicker.
How Do I Know When Banana Bread Is No Longer Good?
As the banana bread begins to spoil, it will develop an odd odor. Plus, mold will begin growing too. Another indicator that the keto banana bread has gone bad is by the texture. Often times it becomes incredibly moist or really dried out. So, if you happen to notice anything that seems off, just toss it out. Typically, the banana bread will last 4-5 days.
Can You Freeze Keto Banana Bread?
Yes, this low carb banana bread can easily be frozen and makes a great snack later. Wrap the loaf as a whole or cut it into individual pieces. Use plastic wrap or aluminum foil to tightly wrap the bread. Place the pieces of bread in a freezer-safe bag. It will last around 2 months in the freezer.
Try these other sweet breads and pastries next:
- Almond Flour Cornbread
- Chocolate Chip Keto Zucchini Muffins
- Keto Zucchini Bread
- Blueberry Turnovers with Lemon Icing
Want to make muffins instead of bread? Try my Keto Banana Muffins!
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Ingredients
- 1/2 cup cream cheese
- 8 tbsp butter
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 4 eggs
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 cup carton coconut or almond milk
- 1 tbsp banana extract
- 1 tsp cinnamon
- 1 cup pecans
Instructions
- Preheat oven to 350. Line a standard loaf pan with parchment paper and grease well with cooking spray.
- Combine the cream cheese, butter, and sweetener in a stand mixer. Mix until smooth. Add the eggs, flours, baking powder, banana extract, almond milk, and cinnamon. Mix until well combined. Add the pecans and mix until they are evenly distributed in the batter. Transfer the batter to the prepared loaf pan.
- Bake for 55-65 min or until the center feels firm when lightly pressed and the edges are deep golden brown.
- Cool completely to make it easier to remove from the pan.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
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