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Close-up of a moist Banana Nut Bread loaf topped with walnuts sitting in a metal baking pan.

Low Carb Ricotta Banana Bread

A moist and flavorful low-carb banana bread that combines the richness of ricotta cheese with just a hint of banana, perfect for a guilt-free breakfast or snack. This recipe delivers a tender crumb and delightful sweetness without the added sugar and excessive carbs.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup ricotta cheese whole milk
  • 1/4 cup unsweetened almond milk
  • 2 large eggs room temperature
  • 1/4 cup mashed ripe banana about 1 small banana (50g)
  • 1/4 cup melted unsalted butter or coconut oil
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups almond flour blanched, superfine
  • 1/4 cup coconut flour
  • 1/2 cup erythritol granular, or other low-carb sweetener
  • 1 tbsp baking powder
  • 1 tsp cinnamon ground
  • 1/2 tsp xanthan gum optional, for better texture
  • 1/4 tsp salt
Optional Mix-ins
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup sugar-free chocolate chips

Equipment

  • Loaf Pan (9x5 inch)
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease and flour (with almond or coconut flour) a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy lifting.
Mixing the Batter Steps
  1. In a large mixing bowl, whisk together the ricotta cheese, almond milk, eggs, mashed banana, melted butter (or coconut oil), and vanilla extract until well combined and smooth.
  2. In a separate medium mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, xanthan gum (if using), and salt, ensuring there are no lumps.
  3. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix. The batter will be thick.
  4. If using, gently fold in the chopped walnuts/pecans and/or sugar-free chocolate chips.
Baking & Cooling Steps
  1. Pour the batter into the prepared loaf pan and spread evenly.
  2. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
  3. Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for 15-20 minutes before carefully lifting it out onto a wire rack to cool completely.
  4. Slice once fully cooled for the best texture and enjoy!

Notes

Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Banana Flavor: The amount of banana used is minimal to keep the carb count low. If you prefer a stronger banana flavor, you can add 1/4 tsp banana extract, but this will slightly increase the natural sugar.
Sweetener: Adjust the amount of erythritol to your preferred sweetness level. Other granular low-carb sweeteners like Swerve or Monk Fruit/Erythritol blends can also be used.
Moisture: The ricotta cheese helps keep this bread incredibly moist. Ensure it's whole milk ricotta for the best results and texture.