Description
This keto-friendly banana bread is the perfect low-carb alternative to the classic treat, made with almond flour and a touch of natural sweetness from ripe bananas. It’s moist, flavorful, and an ideal snack or breakfast option for anyone following a keto diet.
Ingredients
Scale
- 2 ripe bananas (mashed)
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 3 large eggs
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ¼ cup erythritol or your preferred keto sweetener
- ¼ cup unsweetened almond milk
- ½ tsp apple cider vinegar (optional, for fluffiness)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a bowl, mix together the almond flour, baking soda, salt, and cinnamon.
- In a separate large bowl, whisk together the mashed bananas, eggs, melted coconut oil, vanilla extract, erythritol, almond milk, and apple cider vinegar.
- Gradually add the dry ingredients to the wet mixture and stir until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure the bananas are ripe to achieve the best flavor and sweetness.
- If you prefer, you can add a handful of chopped nuts (like walnuts or pecans) for extra texture.
- Store this bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes