Almond Flour Banana Bread (Low Carb & Keto!)
Who knew that you can make a banana bread that’s gluten free, low carb, and keto friendly?! This almond flour banana bread comes in at around 6g of net carbs per slice, so it’s totally do-able to fit it into your daily keto macros. It’s soft, moist, lightly sweet (without being over-the-top sickly) and a great one for keeping in the freezer for the days you want a treat.
I’ve been on a real almond flour kick lately, and it’s my go-to ingredient for making keto and gluten free treats. If you’re buying a bag of it, I highly recommend trying my almond flour thumbprint cookies and almond flour chocolate chip muffins!
What You’ll Need
This banana bread uses almond flour instead of traditional flour, which gives the loaf a softer, more moist texture while keeping it lower in carbs and naturally gluten free.
Mashed bananas bring natural sweetness and help keep the bread tender, while the cinnamon and vanilla give it that classic cozy banana bread flavor. A little olive oil adds richness without making the loaf heavy, and erythritol keeps everything sweet while staying keto friendly.
How To Make Almond Flour Banana Bread
The batter comes together in one bowl by whisking the mashed bananas with the eggs, olive oil, vanilla, and sweetener first before the almond flour and dry ingredients get mixed in.
Once the batter is smooth, it gets poured into a lined loaf pan and baked slowly until the banana bread is golden on top and fully set through the center.
Because almond flour bakes a little differently than traditional flour, the loaf benefits from a gentler bake at the beginning to help the inside cook through evenly while still keeping the texture soft and moist.
Storage & Freezing
Store the banana bread in an airtight container in the refrigerator for up to 5 days.
It also freezes really well. Once cooled, wrap slices or the whole loaf tightly and freeze for up to 2 months. Let it thaw in the fridge or at room temperature before serving.
Recipe Notes
- This banana bread has a softer, lightly sweet flavor rather than an overly sugary dessert-style sweetness. If you prefer sweeter banana bread, you can increase the sweetener slightly.
- Very ripe bananas work best here since they add more natural sweetness and stronger banana flavor.
- The batter should feel fairly thick before baking, which helps the loaf bake up soft and fluffy instead of dense.
- Baking soda really helps keep the texture light, especially when working with almond flour.
- Olive oil can be swapped for melted butter or coconut oil depending on the flavor you prefer.
- Chopped pecans, walnuts, or sugar-free chocolate chips all work well mixed into the batter.
- If the top starts browning too quickly while baking, loosely cover the loaf with foil for the remaining bake time.
Almond Flour Banana Bread
Ingredients
- 3 cups almond flour
- 3 eggs
- 1 cup mashed banana about 2 bananas
- 1/2 cup erythritol
- 1/4 cup olive oil or coconut oil or melted butter
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a 9x4-inch loaf pan with parchment paper.
- In a large bowl, whisk together the mashed bananas, eggs, olive oil, vanilla extract, and erythritol until well combined.
- Add the almond flour, baking soda, cinnamon, and salt. Stir until the batter is smooth and fully combined.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for about 50 minutes, until the loaf is golden on top and cooked through the center.
- If the top starts browning too quickly during baking, loosely cover it with foil.
- Let the banana bread cool before slicing and serving.
If you’ve tried this recipe, leave a comment and a star rating below! It really helps other readers who might be thinking about trying this for the first time.