Keto Banana Bread Recipe

🍌 Keto Banana Bread (That Won’t Kick You Out of Ketosis)

Banana bread has always been the “comfort sweater” of the baking world — warm, soft, and perfect with a cup of coffee. But traditional recipes are carb bombs thanks to all that flour and sugar… and the bananas themselves.

This Keto Banana Bread keeps the flavor but skips the sugar spikes. By swapping real bananas for a clever combo of banana extract and unsweetened pumpkin puree, we slash carbs while keeping that moist, rich texture.

📜 The Funny Origin of Banana Bread

Banana bread rose to fame in the 1930s, right when baking soda and baking powder became household staples. Legend has it that thrifty Depression-era homemakers didn’t want to waste overripe bananas, so they mashed them into quick bread.

Our keto twist? Imagine one of those 1930s bakers staring at a ripe banana and thinking, “I’d rather keep my carbs for whiskey.” We’ve honored her spirit — all the banana bread taste, none of the sugar crash.

🥣 Ingredients & Why They’re Here

Cooking spray – Keeps your bread from clinging to the pan like a toddler to their favorite blanket. Any neutral, keto-friendly spray works.

4 large eggs (room temperature) – Eggs give structure, bind ingredients, and provide protein and healthy fats. In keto baking, they’re essential for volume since we’re skipping gluten.

1/2 cup almond butter – Adds richness, healthy monounsaturated fats, and helps bind the bread without extra flour. Plus, it makes every bite more satisfying.

2 Tbsp. melted coconut oil – Moisture + subtle tropical flavor. Coconut oil is keto-approved and helps extend shelf life naturally.

1 tsp. vanilla extract – Enhances sweetness perception without adding sugar.

1 tsp. banana extract – All the banana flavor, almost none of the carbs.

1/2 cup Keystone Pantry Allulose – Our secret weapon sweetener. Allulose tastes and bakes like sugar but has virtually no impact on blood sugar.

1/2 cup unsweetened pumpkin puree – Replaces mashed bananas for moisture, fiber, and subtle sweetness — all with minimal carbs.

1/2 cup + 2 Tbsp. coconut flour – Absorbs moisture and gives body to the bread. Low in carbs, high in fiber.

2 tsp. cinnamon + 1/2 tsp. nutmeg – Warm spices that give banana bread its signature cozy flavor.

1 tsp. baking powder + 1 tsp. baking soda – Our leavening dream team, ensuring lift and a tender crumb.

1/4 tsp. salt – Balances sweetness and enhances flavor.

👩‍🍳 Instructions

1. Preheat oven to 350°F. Grease a loaf pan with cooking spray.

2. In a large bowl, whisk together eggs, almond butter, coconut oil, vanilla, banana extract, pumpkin puree, and allulose until smooth.

3. In a separate bowl, whisk together coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

4. Gradually fold the dry mixture into the wet mixture until just combined.

5. Pour batter into prepared loaf pan, smoothing the top.

6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Store covered in an airtight container for up to 5 days in the fridge.

📊 Nutritional Facts (per slice, 12 slices)

(Calculated using standard USDA values for each ingredient.)

This version stays moist, flavorful, and perfectly sweet — without sabotaging your carb count. Plus, thanks to Keystone Pantry Allulose, you’ll get that traditional baked-good texture without a bitter aftertaste.