Keto Classic Banana Loaf
Indulge in guilt-free comfort with this Keto Classic Banana Loaf—a low-carb twist on the timeless favorite that's irresistibly moist and flavorful. This recipe swaps traditional flour for almond flour and sugar for keto-friendly Swerve sweetener, ensuring every slice is packed with wholesome ingredients like chia seeds, ripe bananas, and unsweetened almond milk. Perfectly spiced with a hint of cinnamon and topped with optional crunchy walnuts, this loaf is a delightful treat for breakfast or a midday snack. Ready in just over an hour, it's easy to make and designed for those following a keto lifestyle without compromising on flavor. Bake this banana loaf today and enjoy the ultimate balance of healthy indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Swerve sweetener or erythritol
- 2 tablespoons Chia seeds
- 0.5 cup Unsweetened almond milk
- 2 Ripe bananas (preferably small, mashed)
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Butter, melted (or coconut oil for dairy-free)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper for easy removal.
In a medium-sized bowl, whisk together the almond flour, baking powder, ground cinnamon, and salt until well combined.
In a separate, large bowl, add the Swerve sweetener, chia seeds, and unsweetened almond milk. Stir the mixture and let it sit for about 5 minutes to thicken.
Add the mashed bananas, eggs, vanilla extract, and melted butter to the chia seed mixture in the large bowl. Mix them until fully combined.
Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts gently into the batter.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for about 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
Allow the banana loaf to cool completely on the wire rack before slicing and serving.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 39.3 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 955 mg | 73% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
