Keto Banana Bread Recipe (Healthy, Vegan & Gluten-Free)

Author: Dr. Alexis McNeil

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Time to read: 11 min

banana bread title photo

Keto Banana Bread Recipe (Healthy, Vegan & Gluten-Free)

Prep time

10 min

Bake time

25-45 min

Servings

8 servings

Category

Sweet Breads

Why you will love this healthy banana bread recipe

There’s no inappropriate time or season to whip up a loaf of banana bread. I’ve never met anyone who doesn’t love a warm, moist slice of this classic sweet bread slathered in butter. Our high-fiber, healthy banana bread recipe whips up in 10 minutes without any fancy kitchen equipment or baking skills needed. With 9 grams of fiber and only 11g net carbs per BIG slice, you can enjoy this guilt-free vegan banana bread for breakfast, lunch or dinner.


A perfect banana bread recipe should be a staple in every household, and I assure you, this superfood recipe is it! If you’re like me, and cringe at the thought of food waste, this ultra soft and moist gluten free banana bread is a great way to use up those over-ripe bananas sitting on the counter. However, if you watch your sugar intake, then buy your bananas green and bake this bread using slightly unripe bananas. Unripe bananas contain a high amount of indigestible fiber which can feed the healthy gut bacteria and improve digestion. When you combine the digestive benefits of the Sweet Swaps with the digestive resistant starch found in green bananas, this paleo banana bread recipe becomes a belly elixir for the entire family. Plus, no one will know it’s healthy!

Recommended products for the best sugar-free, gluten-free and vegan banana bread

How the sugar free banana bread made with Detox Desserts measures up against other recipes

Banana bread STATS

The Detox Desserts* Flour Swap makes it easy to turn this banana bread recipe gluten-free, and helps promote healthy digestion. The psyllium husk contained in the Flour Swap and inulin contained in the Egg and Sugar Swaps both feed and increase healthy gut bacteria. Plenty of good flora in your intestines can promote a strong immune system along with the added digestive benefits we all love with a hefty dose of fiber. Don’t forget the whole psyllium husk binds waste and toxins in your intestines and helps clear them from the body. This easy recipe for keto banana bread is not only free from all the unhealthy ingredients found in traditional desserts but it’s actually gently detoxifying to the body…double win!


The plant soluble fiber from the psyllium husk and the digestive resistant fiber in the inulin work together to slow down digestion of this healthy banana bread. The slowed digestion helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. This also keeps energy levels constant without the normal sugar crashes one would experience with a traditional, carb-loaded sweet bread.


I’ve tested this sugar free banana bread recipe with Whole-Grain and Grain-Free Flour Swap numerous times. They are equally delish and both allow you to make your banana bread recipe gluten free and healthy! The banana bread made with Whole-Grain Swap has a few extra slowly digesting carbs, but I love the hearty, rustic flavor it has. The Grain-Free Flour will provide the lowest carb (keto/paleo) version. The Grain-Free bread bakes amazingly well, with an ultra moist and fluffy texture. I tested this recipe using both flours in equal parts (¾ cup Whole-Grain plus ¾ cup Grain-Free Flour to equal the full 1½ cup of Flour Swap the recipe calls for), which is my taste/texture preference. Plus, mixing the flours is a great way to create a lower carb version of a gluten-free banana bread and still allows for a small dose of healthy grains.


For most of my patients, I’m a big advocate for balanced macronutrient meals breakfast, lunch and dinner. Here is an easy way to know what type of Flour Swap to choose to create a balanced macro meal. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating a Whole-Grain Swap banana bread for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap banana bread for dessert so you don’t overeat carbs at that meal. Easy, right?! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

featured 1 banana bread
featured 2 banana bread
featured 3 banana bread
featured 4 banana bread

How I crafted the perfect vegan banana bread recipe

Although there are many gluten-free and vegan banana bread recipes online, I had trouble finding any that I would actually consider healthy. Fortunately, this paleo banana bread recipe is easy, absolutely delicious, AND is the most nutritious sweet bread possible. It’s guilt-free, fuss-free, and is the perfect decadent dessert bread to pack in the kids lunch, welcome a new neighbor or serve at a Sunday brunch. Plus, you’lI feel good about serving this bread to the people you love. Not even the kids will miss the real thing!


This recipe was very straight forward to detox. I grabbed a 5-star recipe from one of my favorite blogs created by pro baker, Elise Bauer called “Simply Recipes”. I increased the salt and vanilla extract just a bit, but essentially, I followed her recipe and made the 1:1 Swaps for flour, sugar, eggs and butter. Remember, baked desserts like simple cakes, cookies, sweet breads, scones and muffins turn out great using the 1:1 swap method, but not all desserts can be made that way. I always recommend using our recipe index as a guide when baking with the ‘Sweet Swaps’. 

The best ingredients & substitutions for the perfect gluten-free banana bread

grain free banana bread ingredients
whole grain banana bread ingredients

Key Ingredients of a traditional Banana Bread: 


  • Flour
  • Butter
  • Eggs
  • Granulated Sugar
  • Vanilla Extract
  • Bananas
  • Baking Soda
  • Salt

Key Ingredients of Detox Desserts* Banana Bread:


  • Whole-Grain or Grain-Free Flour Swap: (use Grain-Free Swap for Paleo/Keto version): Our gluten-free, high fiber, healthy flour substitute.
  • Butter Swap: Our whole food, plant-based butter substitute that bakes and tastes like butter with added health benefits
  • Egg Swap: Our vegan egg substitute that contains 50% more protein than an egg, added prebiotics for digestive support and NO cholesterol. 
  • Granular Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened sugar substitute formulated with prebiotics to support healthy digestion.
  • Bananas: use slightly unripe bananas for lowest carb version
  • Baking Soda
  • Salt

Try Our Gluten-free, Vegan, Paleo AND Keto Baking System

Step-by-step: How to make healthy banana bread

Dry Ingredients:


  • 1 ½ cups Whole-Grain or Grain-Free Flour Swap (my favorite is equal parts WG/GF Flour Swaps, but use 100% Grain-Free for paleo/keto version)
  • ¾ cup Granular Sugar Swap
  • ½ teaspoon salt
  • ½ teaspoon baking soda (double for Grain-Free)

Wet Ingredients:


  • 2-3 bananas (about 1¼ cups - 1½ cups mashed)
  • ⅓ cup Butter Swap
  • 1 Egg Swap
  • 1 Tablespoon vanilla extract

Optional:


  • ½ - ¾ cup chopped walnuts

1. Preheat the oven to 350 degrees. Grease a 9x5” loaf pan well or line with parchment paper. Use a 9x9" square pan for Grain-Free Flour for more even baking. 

2. Mix dry ingredients thoroughly. Then add wet ingredients and blend until smooth batter is achieved and no lumps remain. You can also put all wet ingredients in a high speed blender and blend until smooth and fluffy, then mix with dry ingredients (this is my preferred method for the fluffiest bread). 

step 2 banana bread
step 2.1 banana bread

3. Let the batter rest for about 5 minutes to allow the fiber to absorb the moisture. The batter will noticeably thicken after the resting period. 

step 3 grain free banana bread
step 3 whole grain banana bread

4. Fill the well-oiled pan and smooth the top. You will need to press the Grain-Free batter into the pan evenly because it’s thick. 

step 4 grain free banana bread
step 4 whole grain banana bread

5. Bake Whole-Grain for about 40 mins (about 25 minutes for Grain-Free if using a 9x9" pan) until the top is golden and the knife comes out mostly clean. If you use equal parts Whole-Grain/Grain Free Flour; bake in a 9x5” loaf pan for 40-45 minutes. 

6. Remove from the oven and cool on a rack.

step 6 banana bread

7. Slice and serve warm, topped with a thick pad of plant butter. 

step 7 grain free banana bread
step 7 whole grain banana bread

8. Store tightly covered in the refrigerator for up to 5-7 days or wrap tightly and freeze for longer term storage.


For best taste, texture and health benefits, refrigerate all Detox Desserts* overnight before indulging. Store covered in the fridge for up to 5 days.

How to store your gluten-free banana bread

Store your healthy high-fiber banana bread in an airtight container in the refrigerator for up to 5-7 days. For longer term storage, you can store your banana bread wrapped tightly in the freezer.


How to make your Vegan Banana Bread stand out

  • For a deliciously balanced macronutrient breakfast, top your banana bread with high protein Greek Yogurt. 
  • Easily turn this recipe into muffins by baking in parchment lined cupcake tins. Whole-Grain banana muffins bake for about 20 minutes and Grain-Free muffins bake for about 25 minutes.
  • For an ultra indulgent, rich, chocolatey treat; fold in 1 cup of sugar-free, dairy-free chocolate chips into your healthy banana bread batter
  • For added crunch and extra dose of healthy fat, protein and fiber; add chopped pecans or walnuts
  • Adding 1 teaspoon of cinnamon and/or ¼ teaspoon ground ginger will provide a deliciously warming flavor around the holidays.

Tips for making the best sugar-free & vegan banana bread

  • Make sure your Butter Swap is well stirred and at room temperature before making your bread, oil separation is normal in the Butter Swap. If you’re having trouble stirring your Butter Swap, pour the entire jar into a high speed blender. Your Butter Swap will stay smooth for a couple months after a minute in the blender!
  • Try using half Whole-Grain and half Grain-Free Flour Swap for this banana bread. The mixture of flours is my favorite flavor/texture variation in most desserts.
  • Use HOT water in your Egg Swap, the warmth is needed to help the psyllium husk in the Flour Swap open up, relax and absorb the moisture.
  • Let your high fiber banana bread batter rest for about 5 minutes after you’ve blended the wet and dry ingredients, then stir for one more minute.
  • Pan size matters on this bread! My loaf pan is 9x5”, but if you have an 8x4” loaf pan, increase baking time just a bit.
  • If your Grain-Free banana bread gets too brown around the edges, lay a piece of foil on top of the baking tray, this will allow it to fully bake without burning.
  • Although I love this bread straight out of the oven, make your gluten free banana bread the day before you plan to serve it. The overnight chill also slows carbohydrate absorption, and allows the flavors to enhance which makes your high-fiber bread tastier and healthier!

Recipe Card: Healthy Banana Bread Recipe (Gluten-free, Vegan & Sugar-free)

Prep Time  Bake Time Total Time
10 minutes 25-45 minutes 35-65 minutes

Servings: 8

Calories per serving: 260 cal


Although not guaranteed, we have gone above and beyond to provide you with the most accurate nutritional information for this recipe.




Dry Ingredients


  • 1 ½ cups Whole-Grain or Grain-Free Flour Swap (my favorite is equal parts WG/GF Flour Swaps, but use 100% Grain-Free for paleo/keto version)
  • ¾ cup Granular Sugar Swap
  • ½ teaspoon salt
  • ½ teaspoon baking soda (double for Grain-Free)

Wet Ingredients


  • 2-3 bananas (about 1¼ cups - 1½ cups mashed)
  • ⅓ cup Butter Swap
  • 1 Egg Swap
  • 1 Tablespoon vanilla extract

½ - ¾ cup chopped walnuts (optional)



Instructions


1. Preheat the oven to 350 degrees. Grease a 9x5” loaf pan well or line with parchment paper. Use a 9x9" square pan for Grain-Free Flour for more even baking.


2. Mix dry ingredients thoroughly. Then add wet ingredients and blend until smooth batter is achieved and no lumps remain. You can also put all wet ingredients in a high speed blender and blend until smooth and fluffy, then mix with dry ingredients (this is my preferred method for the fluffiest bread).


3. Let the batter rest for about 5 minutes to allow the fiber to absorb the moisture. The batter will noticeably thicken after the resting period.


4. Fill the well-oiled pan and smooth the top. You will need to press the Grain-Free batter into the pan evenly because it’s thick.


5. Bake Whole-Grain for about 40 mins (about 25 minutes for Grain-Free if using a 9x9" pan) until the top is golden and the knife comes out mostly clean. If you use equal parts Whole-Grain/Grain Free Flour; bake in a 9x5” loaf pan for 40-45 minutes.


6. Remove from the oven and cool on a rack.


7. Slice and serve warm, topped with a thick pad of plant butter.


8. Store tightly covered in the refrigerator for up to 5-7 days or wrap tightly and freeze for longer term storage.



For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.



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Nutritional information

Banana Bread nutrition label

*An important note on carbs


Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. Sugar alcohols are considered "carbs" for nutrition labeling purposes but our cells can't use them as energy which renders them inert in the human body. Thus, they are reduced from the total carb count. Fiber also counts towards the total carbohydrates for labeling purposes, but it is roughage. It stays in the intestines, doesn't absorb and isn't used as energy or converted to glucose in the body. Thus, fiber is also reduced from the total carbohydrate count. Anyone who counts macronutrients (carbs, fats, protein) should always count net carbs, not total carbs.

We love your feedback, please make sure to comment and share your experience with this vegan, gluten-free and keto banana bread recipe with the healthy baking community!
Cheers to your delicious health,


-Dr. Alexis

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