Keto Paleo Banana Bread
Transform your breakfast routine or snack time with this Keto Paleo Banana Bread, a wholesome twist on a classic comfort food. Perfectly moist and packed with flavor, this grain-free banana bread features a blend of almond and coconut flours for a nutrient-rich base, while banana extract and a touch of liquid stevia provide natural sweetness without the carbs. Enhanced with hints of cinnamon and vanilla, each bite feels indulgent despite being gluten-free, dairy-free, and refined sugar-free. Optional chopped walnuts add texture and a satisfying crunch, making this recipe ideal for those following keto, paleo, or simply healthy eating lifestyles. Ready in just an hour, it's easy to whip up and perfect for meal prep, special occasions, or guilt-free treats.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 large Eggs
- 0.5 cup Almond milk
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 teaspoons Banana extract
- 10 drops Liquid stevia
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and ground cinnamon. Whisk the dry ingredients together until well incorporated.
In a separate bowl, whisk together the eggs, almond milk, unsweetened applesauce, vanilla extract, banana extract, and liquid stevia until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix the batter.
Gently fold in the chopped walnuts, if using, until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the bread comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 220 mg | 5% | |
*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.
