Keto Banana Nut Bread

Make this your go-to Keto banana bread recipe! Super easy to make, you can make this Keto bread recipe in one bowl. A mixture of almond flour, psyllium husk powder, some fresh banana accentuated with banana and vanilla extract is the perfect combination! The Keto bread is then studded with sliced almonds for added crunch and fiber. The bread slices easily, so it is great for meal prepping and portion control.

Need to add more fat? Spread the Keto banana bread with almond butter, peanut butter, or grass-fed butter.

Why is the psyllium husk powder used?

The psyllium husk powder helps the structure of the Keto banana bread. The structure from the psyllium husk also helps raise the bread and give it a nice height compared to most low carb bread, which tends to be dense.

Can I substitute the olive oil?

Yes, feel free to substitute the olive oil with any other healthy fat like coconut oil or avocado oil.

Can I substitute the sliced almonds?

Yes, but you will need to adjust the recipe in the Carb Manager app to change the recipe’s macros. However, you can substitute the sliced almonds for chopped walnuts or chopped macadamia nuts.

How long does this bread last?

This bread has a very high moisture content. Please enjoy the bread within two days if stored at room temperature. If you do not consume it within that time frame, freeze the slices of bread for up to three months. Microwave the slices to reheat them.

Serving suggestions

To make the ultimate pairing, pair this Keto banana bread recipe with our other Keto recipes like our Keto Hazelnut Spread:

https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:b8475ffb-f6bf-cf93-5915-46d397b67a69

Net Carbs

2.7 g
Fiber

4.7 g
Total Carbs

19.5 g
Protein

5.7 g
Fats

11.5 g

152 cals

Quantity

Serving Size

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Almond flour

1 cup
Baking powder

2 tsp
Salt, sea salt

0.25 tsp
Psyllium Husk Powder

3 tbsp
Monk Fruit Erythritol Blend

0.75 cup
Raw egg

5 large
Banana

1.75 oz
Banana Extract

2 tsp
Vanilla extract

1 tsp
Extra virgin olive oil

1.5 tbsp
Almonds

0.5 cup, chopped

Step 1

Preheat the oven to 350 F. Spray a loaf pan with nonstick cooking spray. Feel free to cut a piece of parchment to the inside of the loaf pan to use as a lift to remove the loaf post bake. Next, combine the dry ingredients using a whisk.
Step 2

Add the eggs, mashed banana, extracts, and coconut oil to the mix. Mix well using the whisk. Make sure all the dry ingredients are incorporated, but you will see small pieces of banana still. Fold in the sliced almonds with a spatula.
Step 3

Pour the batter into the prepared loaf pan. Bake for 55-60 minutes or until the bread is golden brown, puffed, and no longer jiggly. Gluten-free bread like these takes longer to cook, so err on the side of more time if unsure.
Step 4

Allow the loaf to cool sufficiently before removing it from the pan and slicing. Slice the bread into 12 slices. This type of bread has a high moisture content so be sure to consume it within 2-3 days if left at room temperature. If not, store it in the fridge for up to one week. It can also be stored in the freezer for up to three months.