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Mad Creations Keto Recipes
Loaf of keto banana bread

Keto Banana Bread

A delicious version of Keto Banana Bread. I may be a little controversial with this recipe but I am providing options to satisfy all keto needs.
4.96 from 21 votes
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
Course: Breakfast
Cuisine: Australian Keto
Recipe Category: Low Carb
Calories: 141kcal
Author: Megan Ellam
Servings: 16 serves
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  • 80 g butter melted
  • 25 g sugar free maple syrup Find it in the toppings aisle in the supermarket
  • 1 cup (150g) Sukrin Gold sweetener or Lakanto Gold sweetener
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg fresh grated
  • 1 teaspoon vanilla
  • 100 g banana
  • 60 g golden flax meal or golden flax seeds milled extra fine
  • 20 g coconut flour
  • 150 g almond meal
  • 1 tablespoon baking powder I totally recommend Bobs Red Mill Baking Powder for best rise
  • 10 g psyllium husk powder or chia flour
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 80 g Greek natural yogurt


  • 2 teaspoons banana extract INSTEAD of banana
  • 1 cup walnuts or brazil nuts chopped



  • Preheat oven 170℃. Line a 23cm x 11cm loaf tine with baking paper.
  • Over medium heat cook butter, maple syrup, sweetener, cinnamon and nutmeg until butter has melted.
  • In a large mixing bowl mash banana. Pour in melted butter mixture and combine well.
  • Add remaining ingredients including nuts (if using) and fold until combined.
  • Scoop batter into prepared loaf tin. Smooth over top of loaf with wet spatula.
  • Bake 60 minutes or until a skewer comes out clean. Cool 5 minutes in pan before transferring to wire rack to cool completely.


  • Preheat oven 170℃. Line a 23cm x 11cm loaf tine with baking paper.
  • Place butter, maple syrup, sweetener, cinnamon and nutmeg and into mixer bowl and cook 5 min/100℃/stir.
  • Add banana and mix 10 sec/speed 4. Scrape down sides of mixer bowl.
  • Add remaining ingredients and mix 30 sec/speed 3. Fold though nuts (if using) Follow instructions from Step 4 above.



  1. The recipe nutritional has been calculated using 100g of bananas and no walnuts. The net carbs will significantly be reduced if using the banana extract in place of bananas.
  2. The pictured loaf was made using chia flour in place of psyllium husk powder. 
  3. This consistency of the raw loaf is more of a sticky batter than dough.
  4. I seriously recommend Bob's Red Mill Double Acting Baking Powder as it helps leaven the bread beautifully.
  5. Golden flaxmeal can be replaced with brown flax, however, it will result in a loaf that is more bitter, and darker in colour.
  6. This banana bread is suitable to be sliced and frozen.
  7. Net carbs can also be reduced shoud you choose to slice thinner. Even in this sized pan you can easily cut 22 decently thick slices.
  8. For a vegan/vegetarian version butter could be exchanged for Nuttelex or light tasting olive oil, and the yoghurt for coconut yoghurt or coconut cream.
  9. For a nut-free version, I am yet to test this but the almond meal could be replaced with a combination of pepita and sunflower seed meal.
  10. For egg free - use 12 tablepoons of aqua faba whipped until fluffy and fold through all ingredients.


Serving: 1serve (1 slice) | Calories: 141kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 63mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 0.6mg | Calcium: 77mg | Iron: 0.9mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!