40+ Delicious Sunday Keto Banana Recipes for a Low-Carb Brunch

If you’re following a keto lifestyle and love the taste of bananas, you’re in for a treat! Sundays are perfect for indulging in a special, satisfying meal, and what better way to enjoy the day than with a collection of keto-friendly banana recipes?

Bananas are often avoided on a keto diet due to their higher carb content, but by using small amounts of banana combined with keto-approved ingredients, you can still enjoy the delicious flavor and texture without compromising your carb limits.

From smoothies and muffins to pancakes and energy bites, this collection of 40+ Sunday keto banana recipes will help you create a relaxing, flavorful, and low-carb brunch or dessert to enjoy with family and friends.

Whether you’re looking for breakfast ideas, snacks, or even dessert, there’s a recipe for every taste and occasion.

40+ Delicious Sunday Keto Banana Recipes for a Low-Carb Brunch

These 40+ Sunday keto banana recipes offer the perfect blend of sweet and savory, all while keeping your carb intake in check.

Whether you’re starting your Sunday with a hearty breakfast or winding down with a dessert, these recipes prove that you can enjoy the flavor of bananas on a keto diet without compromising your goals.

With easy-to-follow instructions and a variety of options from smoothies to muffins, you’re sure to find something that fits your taste buds. So, grab your bananas and get cooking—your perfect keto Sunday awaits!

Keto Banana Bread

This delicious keto banana bread captures the flavors of traditional banana bread, but without the high carb count. Using almond flour, coconut flour, and sugar substitutes, this banana bread provides all the sweetness and moisture of the classic while staying keto-friendly. It’s perfect for a Sunday brunch or an afternoon snack that won’t derail your low-carb goals.

Ingredients:

• 2 ripe bananas (use less for lower carb content)
• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp vanilla extract
• ¼ cup unsweetened almond milk
• 3 large eggs
• ½ cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In another bowl, mix together the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
4. In a separate bowl, whisk together the eggs, vanilla extract, almond milk, and melted butter.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Fold in the mashed bananas until evenly incorporated.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
9. Let the banana bread cool for about 15 minutes before slicing.

This keto banana bread is a true crowd-pleaser, offering the taste of banana bread while adhering to your low-carb lifestyle. The combination of almond flour and coconut flour results in a moist, tender loaf that will satisfy your cravings without spiking your blood sugar. Perfect for a Sunday morning treat or as an easy dessert throughout the week, this recipe makes sticking to keto a breeze!

Keto Banana Pancakes

These fluffy keto banana pancakes are the perfect way to indulge in a delicious breakfast without the guilt. Made with almond flour and a hint of banana for flavor, these pancakes are low in carbs but high in taste. Whether served with sugar-free syrup or topped with fresh berries, these pancakes are a delightful way to start your Sunday.

Ingredients:

• 1 small ripe banana (mashed)
• ½ cup almond flour
• 2 large eggs
• 1 tbsp unsweetened almond milk
• 1 tsp baking powder
• ¼ tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for frying
• Optional toppings: sugar-free syrup, berries, or whipped cream

Instructions:

1. In a bowl, whisk together the mashed banana, eggs, almond milk, vanilla extract, and a pinch of salt.
2. Add the almond flour and baking powder to the mixture and stir until smooth.
3. Heat a non-stick skillet over medium-low heat and lightly grease with butter or coconut oil.
4. Pour small amounts of the batter onto the skillet to form pancakes.
5. Cook for about 2-3 minutes on each side until golden brown.
6. Remove from the skillet and set aside. Repeat with the remaining batter.
7. Serve with your choice of keto-friendly toppings, such as sugar-free syrup, berries, or a dollop of whipped cream.

These keto banana pancakes are an amazing breakfast option for those following a low-carb or keto diet. The natural sweetness from the banana adds just the right amount of flavor, while the almond flour keeps the pancakes soft and fluffy. Whether you’re enjoying them solo or sharing with friends and family, this recipe will become a go-to for your Sunday mornings.

Keto Banana Smoothie

This creamy and refreshing keto banana smoothie is the perfect way to enjoy the rich taste of banana without going overboard on carbs. With just a few simple ingredients, including avocado for creaminess and a sugar substitute to keep it sweet, this smoothie is an ideal low-carb option to kick-start your day.

Ingredients:

• ½ ripe banana
• ½ avocado
• 1 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tsp cinnamon
• ½ tsp vanilla extract
• 1-2 tbsp erythritol or preferred sweetener
• Ice cubes (optional)

Instructions:

1. In a blender, combine the banana, avocado, almond milk, chia seeds, cinnamon, vanilla extract, and sweetener.
2. Blend on high speed until smooth and creamy. If desired, add ice cubes and blend again for a colder, thicker texture.
3. Pour the smoothie into a glass and serve immediately.

This keto banana smoothie is the perfect balance of creamy, sweet, and refreshing. The addition of avocado makes the texture incredibly smooth, while the banana offers just enough flavor without overpowering the other ingredients. With its low-carb content, this smoothie is ideal for a nutritious breakfast or a post-workout treat. It’s an easy and delicious way to get your banana fix on a keto diet!

Keto Banana Muffins

These keto banana muffins are the ideal Sunday breakfast or snack option, offering the sweet, comforting taste of banana muffins without the excess carbs. Made with almond flour and a touch of banana for flavor, these muffins are perfect for anyone on a keto diet who craves a familiar treat. With a golden, slightly crispy exterior and a soft, moist interior, they’re a delightful addition to any meal.

Ingredients:

• ½ ripe banana (mashed)
• 2 cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• 3 large eggs
• ½ tsp baking soda
• 1 tsp vanilla extract
• ¼ tsp cinnamon
• 1/4 cup unsweetened almond milk
• ¼ cup melted butter or coconut oil
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, erythritol, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, mashed banana, vanilla extract, almond milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool for 10 minutes before serving.

These keto banana muffins are a perfect breakfast or snack that won’t leave you feeling guilty. With a balance of sweetness from the banana and the richness from the almond flour, these muffins have a texture and taste that rivals traditional banana muffins. They’re ideal for meal prep or to enjoy fresh out of the oven on a relaxing Sunday morning!

Keto Banana Ice Cream

This keto banana ice cream is a decadent, low-carb way to satisfy your sweet tooth without derailing your keto diet. Creamy and smooth, with just a hint of banana flavor, this ice cream is made with heavy cream and almond milk to keep it rich and satisfying. It’s a cool, refreshing treat that’s perfect for a Sunday afternoon.

Ingredients:

• ½ ripe banana (mashed)
• 1 ½ cups heavy cream
• ½ cup unsweetened almond milk
• 1-2 tbsp erythritol or sweetener of choice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the mashed banana, heavy cream, almond milk, erythritol, vanilla extract, and a pinch of salt.
2. Whisk until the mixture is smooth and the sweetener is dissolved.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
4. Transfer the ice cream to a container and freeze for at least 2 hours to firm up.
5. Scoop and serve immediately or store in the freezer for later.

This keto banana ice cream is an indulgent yet low-carb dessert that feels like a treat, but won’t compromise your diet. The richness of the heavy cream and almond milk combined with the natural sweetness of the banana makes for a delightful frozen dessert. It’s easy to make and perfect for cooling off during the warmer months or when you just need a satisfying, guilt-free snack.

Keto Banana Chia Pudding

A quick and easy breakfast or dessert, this keto banana chia pudding provides a healthy dose of fiber, healthy fats, and flavor. Using chia seeds to thicken the almond milk and a small amount of banana to add natural sweetness, this pudding is the perfect low-carb alternative to traditional banana pudding. It’s an excellent choice for meal prep, as it can be made in advance and enjoyed throughout the week.

Ingredients:

• ½ ripe banana (mashed)
• 1 cup unsweetened almond milk
• 3 tbsp chia seeds
• 1 tbsp erythritol or sweetener of choice
• ½ tsp vanilla extract
• Pinch of salt
• Optional toppings: sliced banana, shredded coconut, or berries

Instructions:

1. In a bowl, combine the mashed banana, almond milk, chia seeds, sweetener, vanilla extract, and salt.
2. Stir the mixture well to ensure the chia seeds are evenly distributed.
3. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
4. Once set, stir the pudding again before serving.
5. Top with sliced banana, berries, or shredded coconut if desired.

This keto banana chia pudding is a fantastic way to enjoy a sweet, creamy dessert or a filling breakfast while sticking to your keto diet. The chia seeds create a satisfying, pudding-like texture that pairs beautifully with the natural sweetness of banana. It’s a simple yet satisfying recipe that can be prepared ahead of time, making it ideal for busy mornings or as a healthy treat throughout the day.

Keto Banana Bread Pudding

If you love bread pudding but are following a keto lifestyle, this keto banana bread pudding is a perfect dessert choice. Using keto-friendly bread and a small amount of banana for natural sweetness, this recipe combines rich, creamy custard with the comforting flavors of banana and vanilla. It’s an indulgent yet low-carb dessert that’s perfect for a cozy Sunday afternoon.

Ingredients:

• 2 cups keto bread (cubed, made from almond flour or coconut flour)
• ½ ripe banana (mashed)
• 3 large eggs
• 1 cup unsweetened almond milk
• 2 tbsp erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• Pinch of salt
• 2 tbsp butter, melted
• Optional toppings: sugar-free whipped cream or nuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a small baking dish.
2. In a bowl, whisk together the eggs, almond milk, erythritol, vanilla extract, cinnamon, and salt until smooth.
3. Add the mashed banana and melted butter to the mixture and stir until combined.
4. Add the cubed keto bread to the mixture and gently toss to coat the bread with the custard.
5. Pour the mixture into the prepared baking dish and press down gently to ensure the bread is soaked evenly.
6. Bake for 30-35 minutes, or until the pudding is set and golden brown on top.
7. Let cool slightly before serving, and top with whipped cream or chopped nuts if desired.

This keto banana bread pudding is the ultimate comfort dessert that gives you the satisfaction of classic bread pudding without all the carbs. The almond flour-based keto bread absorbs the rich custard, creating a perfect, moist texture. With the subtle sweetness of banana and the warmth of cinnamon, it’s an ideal dessert for a Sunday meal or when you need something sweet but low in carbs.

Keto Banana Nut Muffins

These keto banana nut muffins are a perfect balance of low-carb goodness and rich, nutty flavor. With almond flour as the base, these muffins are light, fluffy, and packed with the delicious taste of banana and crunchy walnuts. A great grab-and-go breakfast or snack, these muffins offer a hearty, satisfying treat while keeping your carb intake low.

Ingredients:

• ½ ripe banana (mashed)
• 2 cups almond flour
• ¼ cup erythritol (or sweetener of choice)
• 3 large eggs
• ½ tsp baking soda
• ¼ tsp cinnamon
• 1/4 cup unsweetened almond milk
• ¼ cup butter, melted
• ½ cup chopped walnuts
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the eggs, mashed banana, almond milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the chopped walnuts.
6. Divide the batter evenly into the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool before serving.

These keto banana nut muffins are the perfect combination of moist, banana-flavored goodness with a satisfying crunch from the walnuts. They make an excellent breakfast or a snack throughout the day, giving you a wholesome and low-carb option. The addition of walnuts adds a great texture and flavor, making these muffins a true treat for keto followers!

Keto Banana Coconut Fat Bombs

These keto banana coconut fat bombs are an easy and delicious way to satisfy your sweet cravings while staying within your carb limits. Packed with healthy fats from coconut oil and a small amount of banana for flavor, these fat bombs make an ideal snack or dessert to boost your energy and keep you full. They’re perfect for a Sunday treat or anytime you need a quick, low-carb snack.

Ingredients:

• ½ ripe banana (mashed)
• ½ cup coconut oil, melted
• ½ cup unsweetened shredded coconut
• ¼ cup almond flour
• 2 tbsp erythritol (or preferred sweetener)
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the melted coconut oil, mashed banana, shredded coconut, almond flour, erythritol, vanilla extract, and a pinch of salt.
2. Mix until well combined and smooth.
3. Spoon the mixture into silicone molds or a lined tray, forming small fat bomb shapes.
4. Freeze for 1-2 hours until firm.
5. Remove from molds and store in an airtight container in the freezer.

These keto banana coconut fat bombs are the perfect balance of creamy, rich coconut flavor with a hint of banana sweetness. They’re packed with healthy fats and provide a satisfying snack that won’t kick you out of ketosis. Whether you’re enjoying them as a treat after a meal or as a quick energy boost during the day, these fat bombs are a fantastic addition to your keto snack rotation.

Keto Banana Smoothie

This keto banana smoothie is a refreshing and satisfying drink that combines the sweet flavor of banana with the creaminess of avocado and almond milk. With a touch of cinnamon and a low-carb sweetener, it’s a great way to enjoy the taste of bananas without the sugar spike. Perfect for a quick breakfast or a mid-afternoon snack, this smoothie is both nutritious and delicious.

Ingredients:

• ½ ripe banana (frozen or fresh)
• ½ avocado (peeled and pitted)
• 1 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tbsp erythritol or preferred sweetener
• ½ tsp ground cinnamon
• 1-2 ice cubes (optional for extra chill)

Instructions:

1. Combine the banana, avocado, almond milk, chia seeds, sweetener, and cinnamon in a blender.
2. Blend until smooth and creamy.
3. Add ice cubes if desired and blend again until frothy.
4. Pour into a glass and serve immediately.

This keto banana smoothie is a nutritious way to start your day or a tasty snack to keep you full. The avocado adds healthy fats and creates a creamy texture, while the banana provides just the right amount of sweetness without overloading on carbs. Whether enjoyed for breakfast or as a refreshing midday pick-me-up, this smoothie is a great addition to your keto routine.

Keto Banana Pancakes

These keto banana pancakes are light, fluffy, and packed with flavor. Made with almond flour and a small amount of banana, these pancakes deliver a satisfying and low-carb alternative to the traditional breakfast favorite. Whether you’re enjoying them on a lazy Sunday or preparing them for a special occasion, these pancakes are sure to please everyone at the table.

Ingredients:

• ½ ripe banana (mashed)
• 2 large eggs
• 1 cup almond flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk
• 1 tbsp melted butter
• Pinch of salt
• Optional toppings: sugar-free syrup, berries, whipped cream

Instructions:

1. In a mixing bowl, whisk the eggs and mashed banana together until smooth.
2. Add the almond flour, baking powder, vanilla extract, almond milk, melted butter, and a pinch of salt. Mix until combined.
3. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
4. Pour small amounts of the batter onto the skillet, forming pancakes.
5. Cook each pancake for 2-3 minutes per side, or until golden brown.
6. Serve with your favorite keto-friendly toppings, such as sugar-free syrup, berries, or whipped cream.

These keto banana pancakes are a wonderful alternative to traditional pancakes, offering the same comforting flavors with minimal carbs. The addition of banana provides a subtle sweetness without spiking your blood sugar, and the almond flour ensures a soft, fluffy texture. Perfect for a weekend brunch or any time you want a satisfying, keto-friendly breakfast.

Keto Banana Coconut Energy Bites

Keto banana coconut energy bites are an easy-to-make snack that’s perfect for satisfying your cravings while on the go. Packed with healthy fats from coconut oil and almond flour, with a hint of banana sweetness, these energy bites provide long-lasting energy while keeping your carbs low. They’re ideal for a quick snack before or after a workout or as a midday pick-me-up.

Ingredients:

• ½ ripe banana (mashed)
• ½ cup unsweetened shredded coconut
• ½ cup almond flour
• 2 tbsp coconut oil (melted)
• 1 tbsp erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the mashed banana, shredded coconut, almond flour, melted coconut oil, erythritol, vanilla extract, and a pinch of salt.
2. Stir until the mixture is well combined and has a dough-like consistency.
3. Roll the mixture into small balls (about 1 inch in diameter).
4. Place the energy bites on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Store in an airtight container in the refrigerator for up to a week.

These keto banana coconut energy bites are a delicious and convenient way to stay fueled throughout the day without breaking your keto diet. The combination of banana and coconut provides a tropical flavor, while the healthy fats and fiber keep you satisfied. These bites are perfect for a snack, pre-workout boost, or anytime you need an easy, low-carb energy source.

Keto Banana Chia Pudding

This keto banana chia pudding is a creamy, indulgent, and low-carb dessert or snack that’s packed with fiber and healthy fats. Made with chia seeds, unsweetened almond milk, and a small amount of banana, it’s a great way to enjoy a banana-flavored treat without the sugar. With the right balance of sweetness and texture, this pudding is a wonderful addition to your keto meal plan.

Ingredients:

• 1/2 ripe banana (mashed)
• 2 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: sliced almonds, coconut flakes, or berries

Instructions:

1. In a bowl, combine the mashed banana, chia seeds, almond milk, erythritol, vanilla extract, and a pinch of salt.
2. Stir well until the mixture is fully combined and the chia seeds are evenly distributed.
3. Cover and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
4. Stir again before serving and top with sliced almonds, coconut flakes, or berries if desired.

Keto banana chia pudding is a great way to satisfy your dessert cravings while staying within your carb limits. The chia seeds give the pudding a pudding-like texture, while the banana adds just the right amount of sweetness. This recipe is incredibly easy to make, customizable, and works great for meal prep. Whether you enjoy it as a dessert or a snack, it’s a wholesome and satisfying keto treat.

Keto Banana Coconut Muffins

These keto banana coconut muffins are soft, moist, and bursting with flavor. Made with almond flour and unsweetened shredded coconut, they provide a sweet banana taste while keeping carbs low. The muffins are a perfect breakfast option or an afternoon snack, and they’re easy to make ahead for the week.

Ingredients:

• ½ ripe banana (mashed)
• 1 ½ cups almond flour
• ¼ cup unsweetened shredded coconut
• 3 large eggs
• 2 tbsp coconut oil, melted
• ¼ cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• ¼ cup erythritol (or preferred sweetener)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the almond flour, shredded coconut, baking powder, erythritol, and salt.
3. In another bowl, whisk together the eggs, mashed banana, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly into the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These keto banana coconut muffins are a deliciously satisfying snack or breakfast. The combination of almond flour and coconut flour creates a moist texture, while the small amount of banana adds a natural sweetness. These muffins are perfect for anyone following a keto lifestyle and craving something sweet and filling. They can easily be made ahead and enjoyed throughout the week.

Keto Banana Pancake Bites

These keto banana pancake bites are mini, bite-sized versions of your favorite breakfast treat. They combine almond flour with a touch of banana for sweetness and are cooked in a muffin tin for easy, perfect portion control. These pancakes are a great option for meal prep or a Sunday brunch.

Ingredients:

• 1/2 ripe banana (mashed)
• 2 large eggs
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• Pinch of salt
• Butter or oil for greasing

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin with butter or cooking spray.
2. In a bowl, whisk together the eggs, mashed banana, almond milk, and vanilla extract.
3. In another bowl, combine almond flour, baking powder, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Spoon the batter into the mini muffin tin, filling each cup about three-quarters full.
6. Bake for 10-12 minutes, or until the pancake bites are golden brown and cooked through.
7. Let cool for a few minutes before serving. You can drizzle with sugar-free syrup or top with fresh berries if desired.

These keto banana pancake bites are an excellent option for a grab-and-go breakfast or brunch. The texture is soft and fluffy, and the slight banana flavor adds a touch of natural sweetness without spiking your carb intake. They’re easy to make, portable, and perfect for meal prep, ensuring you have a low-carb breakfast ready throughout the week.

Note: More recipes are coming soon!