There are days when you crave something sweet but don’t want to leave your healthy routine.
This low-carb banana bread was created exactly for that: few ingredients, zero added sugars and a soft texture that wins you over at the first bite.
The aroma of ripe bananas combined with coconut and almonds creates a simple yet incredibly satisfying cake. Perfect for breakfast or as a snack when you want something healthy and homemade.
Why you’ll love this recipe? It’s gluten-free and lactose-free, naturally sweet (no added sugars)
Soft and moist in the right way, easy and quick to prepare.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2 bananas
- 1 cup almond flour (gluten-free (about 100 g))
- 1/2 cup coconut flour (gluten-free)
- 2 1/2 tsp baking powder (gluten-free)
- 3 tbsp coconut oil
- 1/3 cup canned coconut milk (from a can (about 3.5 fl oz / 100 g))
Tools
- 1 Whisk
- 1 Bowl
- 1 Fork
- 1 Loaf pan
Steps
Mash one banana with a fork until you get a smooth, fragrant puree.
Add the eggs and mix well with a whisk, then stir in the melted coconut oil and the canned coconut milk.
Combine the flours and baking powder, stirring until you have a thick, homogeneous batter.
Pour into a greased 10-inch loaf pan. Peel the remaining banana, cut it in half and place it on top of the batter. Decorate with a handful of nuts of your choice.Bake in a preheated conventional oven at 356°F for about 40-45 minutes.
When the surface is golden and a skewer comes out dry, your banana bread is ready.
Tips
The riper the bananas, the sweeter and more aromatic the result will be.
They should have heavily spotted skins: that’s when they release all their flavor.
Even though it’s low-carb, it contains bananas (natural sugars).
If you follow a strict keto diet, it’s better to reduce the quantity or replace part of them.
Storage
Stays soft for days: 2 days at room temperature and up to 5 days in the refrigerator.
Also perfect to freeze in slices.
Variations
Add cinnamon for an even more enveloping aroma. Mix in walnuts or hazelnuts for a crunchy note. Add a few dark chocolate chips for a more indulgent version.
FAQ (Questions & Answers)
Is the banana bread really low-carb?
It depends on the bananas: they contain natural sugars. This version is lower in carbohydrates compared to the classic one, but not strictly keto.
Can I avoid coconut oil?
Yes, you can use ghee instead.
Can almond flour be substituted?
You can partially replace it with hazelnut flour, but the flavor will change slightly.
Why does my banana bread stay moist inside?
It’s normal for it to be moister than the classic one. If it’s too wet, extend the baking time by 5-10 minutes and cover the surface with parchment paper.
Can I use non-canned coconut milk?
Better not: canned coconut milk is creamier and fattier, which is essential for the final texture.
Is it suitable for people who are lactose intolerant?
Yes, this recipe is naturally lactose-free.
Can I bake it in an air fryer?
Yes, bake at 320°F for about 30-35 minutes, checking doneness with a skewer.
This low-carb banana bread is proof that you can prepare a healthy, simple and incredibly tasty cake without sacrificing flavor.
With few ingredients and no added sugars, you get a soft, fragrant result perfect for any time of the day.
It’s a recipe that easily adapts to your needs: you can personalize it, make it more indulgent or lighter, without losing the soft texture that makes it so beloved.
If you try it, you’ll see it becomes one of those cakes you’ll bake every week.
👉 Save the recipe and try it: then tell me in the comments how you personalized it!
