Keto Banana Bread Made with Our Original Nut Flour Baking Mix
I have not met a single person who doesn't at least like Banana Bread. I know plenty who absolutely love it — and I'll put myself firmly in that category.
I was very tempted to create a dedicated Banana Bread Baking Mix, but honestly? It's just too easy to adapt our existing mixes that I never needed to make it a separate product. A few simple additions to our Original Nut Flour Baking Mix and you have a beautiful, wholesome, naturally sweet banana bread that the whole family will love.
It's also the perfect solution for those bananas that somehow go from "everyone's favourite" to "nobody will touch them" overnight. You know exactly how it happens — one day the kids eat two bananas each, you buy more, and suddenly everyone is apparently allergic to bananas. The browner and uglier the banana, the better for this recipe. Don't throw them out!
Why This Works So Well
The Original Nut Flour Baking Mix is made with almond flour, which is naturally high in protein, vitamin E, fibre, and healthy fats — and low in carbs. Combined with ripe bananas (which are naturally sweet), you don't need a lot of added sugar at all. The result is a loaf that's wholesome, nutritious, and genuinely delicious all in one slice.
The last time I made this I added small chocolate chips to the mixture. I love it just as it is — but the kids loved it even more with chocolate. No surprises there.
What You'll Need
- 2 medium ripe bananas, mashed (plus an extra banana for decorating the top)
- 2 eggs (room temperature is best)
- 1 teaspoon vanilla extract
- ¾ cup sugar of your choice (white sugar, coconut sugar, or Allulose all work perfectly)
- ½ cup melted butter or coconut oil
- ½ cup vanilla flavoured yogurt (I use The Collective — avoid fruity flavours)
- 1 pouch Flour and Dough Original Nut Flour Baking Mix
Method
- Preheat your oven to 170°C. Line or grease your tin of choice — a loaf tin works beautifully, or use a muffin tin for individual portions.
- Add the Original Nut Flour Baking Mix to a bowl, then add the sugar, melted butter, eggs, yogurt, vanilla extract, and mashed bananas.
- Mix thoroughly until everything is well combined.
- Pour into your greased or lined tin.
- Place sliced banana on top and sprinkle generously with sugar — this caramelises the banana and the top of the loaf as it bakes. I tend to sprinkle it over every corner. No regrets.
- Bake for 60 minutes. Check your loaf after 50 minutes — every oven is a little different.
- If the top starts browning too quickly, cover loosely with tin foil and continue baking.
- Allow to cool completely in the tin before removing and slicing. This is important — it sets the loaf and gives you a clean slice.
Tips & Tricks
- The uglier the banana the better — overripe, brown bananas are sweeter and mash more easily. They're perfect for this.
- Add a pinch of cinnamon to the mixture — it adds the most beautiful warmth and smells incredible while baking.
- Adding chocolate chips? Reduce the sugar by ¼ cup to balance the sweetness — otherwise it can get very sweet very quickly.
- Don't open the oven — check it quickly and stealthily after 50 minutes, but resist the urge to keep peeking!
- Cool completely in the tin before removing and slicing. I know it's hard to wait, but it's worth it.
- Allulose works perfectly as a sugar substitute if you want to keep it fully keto.
How to Serve
My favourite way is simply a thick slice with a generous layer of butter. My kids love it with peanut butter. It's also brilliant toasted the next day — pop a slice in the toaster and top with whatever you love.
Storage
Keep in an airtight container for up to 3 days — though in our house it never lasts that long!
Grab the
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