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This healthy keto banana bread is what I like to call comfort in a slice. Banana bread always makes for a delicious quick snack or breakfast. It’s even better when it includes chocolatey marble swirled throughout each bite. In addition to being delicious, I also swap out the unhealthy ingredients with better alternatives like almond flour, monk fruit sweetener, and neutral oils. Who knew that such naughty treats could actually be guilt-free?
Don’t let all those healthy ingredients fool you, however. This keto banana bread with chocolate marbling is so perfectly moist, sweet, and buttery. It tastes as if it came straight from the bakery. And since this is on the lighter side, I never regret indulging in an extra slice! It’s so hard finding recipes that can satiate your sweet tooth without the calorie and sugar overload, but luckily this recipe (as well as our Keto Peanut Butter Cookies and Keto Chocolate Truffles ) has come to the rescue.
What makes this keto banana bread recipe “healthy”
Although most people might think that making some of your favorite recipes into a healthy version is difficult, it’s all about using the right ingredients. Just a simple switch of an ingredient can make all the difference! Our healthy banana bread recipe is made with better alternatives like almond flour, erythritol sweeteners, and neutral oils.
- Almond flour – Almond flour is a popular replacement for traditional wheat flour because it is lower in carbs, gluten free, filled with nutrients, and still retains a sweet flavor. Studies have shown that almond flour may provide health benefits like improved blood sugar control, lower blood pressure, and reduced insulin resistance.
- Erythritol sweeteners – Erythritol is a great substitute for sugar if you’re trying to cut calories or monitor your sugar intake. It is a natural sugar alcohol that comes from the fermentation of sugars and is found in vegetables and fruit. This allows it to maintain its sweetness, so it’s about 80 percent as sweet as normal sugar. One of the most popular erythritol sweeteners is monk fruit sweetener.
- Neutral oils – When making this recipe, we recommend using neutral oils such as sunflower or canola oil. Sunflower oils are light in flavor and high in vitamin E. Canola oil is great for all of your cooking and baking needs, and you might already have this oil in your pantry! It also contains a decent amount of monounsaturated and polyunsaturated fats, which our bodies need.
How to Make Keto Banana Bread
First, preheat your oven to 325F. While you wait for the oven to preheat, grease an 8’’ loaf mold with butter and then set it aside. You will need a medium bowl to beat your three large eggs in. After doing so, add your choice of neutral oil, sweetener, and mashed bananas. Whisk these ingredients in the medium bowl until they are well combined.
Next, add your vanilla extract, baking powder, cinnamon, and salt to the medium bowl. Mix these ingredients until they are combined. Then, gradually add in the almond flour cup by cup. I recommend stirring the almond flour with a spatula until it is well combined.
Now, separate about ⅓ to ½ of the mixed batter into a small bowl. Then, add one tablespoon of cacao powder to the small bowl and stir.
Take your prepared loaf mold and spoon some of the banana batter into it. Then, add the cacao batter and cover it with the rest of your banana batter. Now, gently shake the mold to ensure that the batter is spread evenly.
Finally, bake your keto banana bread at 325F for 50 minutes. You can also check to see if the bread is done by inserting a toothpick. If it comes out clean or with minimal to no cake mixture, it’s done! If your toothpick comes out with tiny cake lumps, that’s okay because it will finish cooking with its own heat. Let your delicious banana bread cool completely before serving or else it could break apart.
Is Banana Bread Keto Friendly?
While bananas do have carbs, banana bread can be made keto friendly by using erythritol or monk fruit sugar and alternative flours like almond flour or coconut flour. Each slice can have around 5g of net carbs.
How ripe should my banana’s be for baking?
To some people, overripe bananas might be considered a disappointment. To me, it’s so exciting to see that my bananas are beginning to darken because that calls for baking! Darker bananas indicate more flavor which results in tastier baked goods like our healthy banana muffins and healthy banana bread recipe. Overripe bananas are also easier to mash and incorporate into your recipes than bananas that are either frozen or in perfect condition. So if you ask me, overripe bananas are perfect for making this healthy banana bread recipe!
There are plenty of minor changes you can make which will add even more sweetness to this healthy banana bread recipe. Simple changes like extra cacao powder, an indulgent addition of chocolate chips, chopped walnuts, or pecan nuts can make all the difference.
- The chocolate taste in this recipe is rather mild. So if you’d like to add a more noticeable sweetness to your banana bread, we recommend adding in an extra tablespoon of cacao powder. You can also add sugar free chocolate chips into your batter for a bit of texture and even more chocolate flavor!
- If you enjoy some crunch in your baked goods, consider adding chopped walnuts or pecan nuts into the batter to make this keto banana bread recipe even better.
Enjoy More Related Recipes
This keto banana bread recipe is so delicious, you might want to save some for later! To keep it moist, delicious, and fresh for as long as possible, I recommend keeping your leftovers in an airtight container. This will last in the refrigerator for up to five days. You can also freeze your banana bread. To do this, divide your bread into individual slices wrapped with plastic wrap. Once you’re ready to enjoy a slice, you can reheat it in a toaster or skillet.
The Best Keto Banana Bread with Chocolate Marble
- mixing bowls
- loaf mold
- 1 cup bananas mashed, large
- 3 eggs large
- ⅓ cup erythritol replace with ½ cup granulated sugar or monk fruit sweetener
- ¼ cup Canola oil or sunflower
- 2 ¾ cups almond flour
- 1 tbsp cacao powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3 tsp baking powder
- ¼ tsp salt
- 1 piece butter to grease to loaf mold
- Preheat oven to 325F and grease an 8'' loaf mold with butter. Set aside.1 piece butter
- Beat the eggs in a medium bowl. Add oil, sweetener, and mashed bananas. Whisk to combine.1 cup bananas, ⅓ cup erythritol, ¼ cup Canola oil, 3 eggs
- Add vanilla extract, baking powder, cinnamon, and salt to the medium bowl. Mix until combined.1 tsp vanilla extract, 1 tsp cinnamon, 3 tsp baking powder, ¼ tsp salt
- Gradually add almond flour, cup by cup. Stir with a spatula until well combined.2 ¾ cups almond flour
- Separate ⅓ to ½ of the batter into a small bowl. Add one tablespoon of cacao powder. Stir to incorporate.1 tbsp cacao powder
- Take the prepared loaf mold and spoon some of the banana batter into it. Then, add the cacao batter and cover with the rest of the banana batter. Gently shake the mold to make the batter even.
- Bake at 325F for 50 minutes or until an inserted toothpick comes out clean or with tiny, insignificant lumps, as it will finish cooking with its own heat.
- Let it cool completely before serving or it could break apart.
- The chocolate taste is mild, so add one more tablespoon of cacao powder if desired.
- Choose spotted, ripe bananas to get a stronger sweetness in this recipe.
- A slow baking makes the pound cake especially moist and its edges soft. Baking it at 350F to 375F is possible, but you will need to reduce the baking time to about 35-40 minutes.
- Keep leftovers in an airtight container in the refrigerator for up to five days. It will remain moist and delicious.
- Freeze it by slices with plastic paper and reheat in a toaster or skillet.
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