How do you make banana bread without any of the high-carb bananas? Pure keto magic! One bite and you will swear you are eating the real deal. It tastes just like it, smells just like it, and has the same wonderful moist texture.
It took me a while to perfect this Keto Banana Bread, but it was definitely worth the effort. After all, banana bread is very possibly the most comforting of baked goods. Who among us hasn’t had a grandmother or caring friend make us a loaf as a sign of their deepest affection?
Making this low carb sweet bread is definitely an act of love. All the more so because it won’t raise the blood sugar of you or your loved ones. Along with recipes like keto chocolate chip cookies and sugar free hot chocolate mix, baking up some Keto Banana Bread shows just how wonderful and caring you are.
Even if you plan to keep it all for yourself. After all, self-care is extremely important!
What readers are saying
“Made this yesterday and, WOW, I love it!! I followed the recipe exactly and am so happy with the flavor and texture, especially the outside has a bit of a sweeter taste and crust. Thanks, Carolyn!” — Karen
Why You Will Love This Recipe
- Updated recipe! I created a low carb banana bread recipe back in 2014. But this updated version is easier to make and even lower in carbs.
- Classic flavor: A little banana extract gives this bread just the right flavor.
- Perfect texture: I have a special trick that adds the same moisture and tenderness as real bananas!
- Make ahead recipe: You can make a loaf or two and freeze for later.
- Keto and gluten-free: Made with almond flour and coconut flour, it’s grain-free and keto-friendly.
Ingredient Notes
- Chia seed: This is the magic ingredient that gives the bread the ideal banana bread texture.
- Keto flours: I use a combination of almond flour and coconut flour to keep the carbs low.
- Sweetener: I recommend a brown sugar replacement for classic banana bread flavor. See the Tips for Success for more information about sweeteners.
- Protein powder: The addition of a dry protein like whey protein powder helps keto baked goods rise properly and hold their shape. You can also use egg white protein powder.
- Banana flavor: I recommend a natural banana extract rather than an imitation flavoring.
- Chocolate chips: I love the addition of keto chocolate chips in my banana bread but you can also mix in chopped walnuts, shredded coconut or blueberries.
- Pantry staples: Baking powder, vanilla extract and salt.
How to Make Keto Banana Bread
- Prepare the chia seeds: Grind in a coffee grinder or food processor, then stir in the water.
- Combine the dry ingredients: Whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder and salt.
- Add the wet ingredients: Stir in the eggs, melted butter, chia seed mixture, banana extract, and vanilla extract. Stir in the water to thin the mixture to a scoopable consistency.
- Add the mix-ins: Stir in the chocolate chips or nuts, if using. Reserve some for the top of the bread.
- Bake the bread: Spread the batter in a loaf pan and bake until golden brown and just firm to the touch. Let cool in the pan.
Tips for Success
There really is no good substitute for the chia seed. You can omit it but you will need to add additional liquid to the batter and the texture of the bread won’t be the same.
How much additional liquid you need depends on the chia gel, as well as other ingredients like the coconut flour. If the batter is overly thick, add water a little at a time until it has a scoopable consistency. It should not be pourable.
Brands of banana extract differ in strength. I like the Native Vanilla brand and find 1 1/2 teaspoons to be right for a good banana flavor. Some baking emulsions or artificial flavors may be stronger, so stick with about 1 teaspoon.
Sweetener Options:
This keto banana bread recipe works best with erythritol-based sweeteners. Allulose tends to brown very quickly and cause the parts of the bread against the hot pan to become very dark and taste burnt. If you can’t tolerate erythritol, you could try this in a silicone loaf pan, but the baking time may change.
You could also try a mix of sweeteners, such as erythritol and some liquid stevia or monk fruit extract. That can help reduce the erythritol and minimize any aftertaste you may experience from either sweetener.
Keto Banana Bread Recipe
Equipment
Ingredients
- 1/4 cup (42.5 g) chia seed
- 2/3 cup (157.73 g) water
- 1 3/4 cups (175 g) almond flour
- 2/3 cup (121.33 g) Swerve Sweetener
- 1/3 cup (36 g) unflavoured whey protein powder
- 1/4 cup (27 g) coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup (113.5 g) melted butter
- 1 1/2 tsp banana extract, (imitation would also be fine)
- 1/2 tsp vanilla extract
- 1/2 cup (118.29 g) water
- 1/3 cup (60 g) dark chocolate chips, sugar-free
Instructions
Banana Bread:
- Preheat oven to 350F and grease an 8×4 inch loaf pan very well (you can also use 9×5 but your bread will bake faster). If your pan isn't very non-stick, you may want to line the pan with parchment, and grease the parchment.
- Grind the chia seed in a coffee grinder or food processor. Transfer to a bowl and stir in the water. Set aside.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder and salt.
- Stir in the eggs, melted butter, chia seed mixture, banana extract, and vanilla extract, until thoroughly combined. Stir in the water to thin the mixture to a scoopable consistency. If it's still very thick, add more water, 1 tbsp at a time.
- Stir in the chocolate chips, if using, saving a few for the top of the bread. Spread the batter in the prepared pan and sprinkle the top with the remaining chocolate chips.
- Bake 60 to 75 minutes or until golden brown and the top is just firm to the touch. Let cool in pan 20 minutes, then run a sharp knife around the edges to loosen. Continue to let it sit in the pan until cool, about 20 minutes more.
Video
Notes
Nutrition
Frequently Asked Questions
While real bananas are not recommended on keto, you can still enjoy some treats and baked goods that have the same flavor. This keto banana bread recipe uses chia seed for texture and banana extract for flavor. And many readers swear you can’t tell it’s not the real thing.
Conventional banana bread recipes can have upwards of 40g per slice. But this keto banana bread has only 7g of carbs and 4.5g of fiber per serving. That comes to 3.5g net carbs per slice.
This delicious bread freezes very well. Just wrap it tightly in plastic wrap or aluminum foil . You can also leave it on the counter, covered or wrapped up, for 3 days. Refrigerate if you think it will be around longer.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Carolyn, this recipe sounds great. After years I have found that liquid splenda works the best for my taste and diet needs. Do you think it would work to use unsweetened coconut to substitute for the swerve in your recipes? For example, using the coconut in place of the swerve in this recipe and using drops of the liquid splenda? I just don’t know what else I could use to replace the swerve besides the granular splenda and I’d rather not. Thanks for your advice. Your recipes are so awesome!
I wouldn’t replace it cup for cup, I’d maybe just do a few more tbsp of either almond flour or coconut and then sweeten to your liking with the liquid sucralose. For the frosting, the cream cheese gives it structure so you should be fine there.
Is your almond flour real flour OR ground almonds. Very different things.
Yes, I know that. It’s real almond flour. You should check out my baking tutorial. https://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html
Okay, I was skeptical about this recipe, but can I just say “wow!!!” Delicious, and it even looks like banana bread because of the chia seeds.
I love your website. We don’t have diabetes, but my daughter was born with neurofibromatosis which causes a host of problems. We were trying to eliminate her focus issues by going gluten free, and while it didn’t solve that problem, her acid reflux is nearly gone. I love that she can enjoy treats made with almond and coconut flours and not miss the gluten-filled ones. Thank you for all of your hard work!
HELP! I just made this and I don’t know what I did wrong! It came out very moist but extremely bland with no banana flavor at all. Should I try doubling the banana extract?
Thanks!
Sounds to me like the banana extract isn’t strong enough. I don’t know what brand it is but yes, definitely up the amount!
Hello,
Sorry if this is a silly question but is banana essence the same as banana extract and will it work for this recipe?
Thanks!
I think so, yes.
What can I use instead of stevia extract. I don’t have snt of that and I don’t know where to buy it.
Use a little more swerve or other erythritol, I guess.
I was ready to make this the other day and my husband looked at the recipe and said he did not like banana bread so can I use something else like maybe lemon.
Sure, use whatever extract you like best.
I made this today and it was perfect…even my non low carb husband has eaten 2 pieces! I used 3/4 cup water for chia seeds and egg white protein instead of whey protein baked for 1 hour 15 minutes. I think it may even taste better cold…Thanks for such a great recipe!
Can I use gluten free flour instead of almond flour. I have tried all the stores around here and no on carries it. I bought slivered almonds and someone said I have to be very careful because I could be making almond butter if I mix it too long.
I have everything except the almond flour.
I think the amounts of other things will change some, because gluten-free flour is drier than almond flour. Start by not putting in any almond milk and then see how your batter is. If it’s REALLY thick, add 1/4 cup, then maybe a tbsp or two more. It should be spreadable but not pourable, if that makes sense.
This is baking right now! Can’t wait! Would you recommend storing in the fridge or on the counter?
I wouldn’t store it on the counter for more than about 2 days.
I made this yesterday and added 1 cup chopped walnuts. The texture of the bread is spot on! And the icing is just divine!! I am enjoying a piece right now for breakfast. I never thought eating banana bread would be a part of my low carb diet. Thank You Thank You Thank You!! You are a genius.
So glad you like it!
Wonderful recipe and I am so thankful for your work to create it! Thank you!! I have it in the oven and it smells great. (tasted great before I baked it so I am sure we will love it!) 🙂
Carolyn, I’ve been craving bananas lately and was thrilled to see a recipe that would allow me to indulge! I wanted to make muffins, but will these (minus the frosting of course) be able to be kept in the freezer? Thank you for all of your wonderful recipes : )
Yes, these would freeze well. I didn’t do it myself, but I am almost positive that they would.
I could not find ground chia seeds so I got chia seeds with flex in it. Can I use that and does it still need to be ground? Can I use the little grinder I have? Will the chia seeds with flex in it or should I just get the chia seeds?
Just me again. Will the chia seeds with flex change the taste?
Hi Cecelia,
I think it is important to the texture of the cake to have the chia seeds ground up otherwise the little seeds have a tendency to pop when bitten on in a cake/muffin when they are not ground. And the ground chia seeds is what is supposed to mimic the mashed banana. And the flax will most likely change the flavor a bit. It has kind of an earth taste to it. But then again the Banana extract may mask the taste of the flax but the flax will make the cake a bit more grainy, like the texture of a bran muffin.
Thanks again.
I think you need your own T.V show.
Thanks again
You can grind them yourself…that’s what I do, in a coffee grinder. I think it will be okay.
Carolyn, I followed all of your directions to a “T” EXCEPT for cooling it off before cutting- not a chance. Within 1 minute, I cut a fat slice, smeared on some of the icing, and almost suffered a heart attack. It was so delicious. Beyond anything anyone has described. Excellent and thank you for taking the time to perfect the recipe….it shows. I’m 3 months into low carb cooking & baking and you are a daily resource of mine. I’ve made 7 of your recipes, all are keepers. Many, many thanks for your work! Please don’t leave us or retire 🙂
Glad you liked it that much!
Carolyn, if I wanted to make this into muffins instead of a loaf, how much time and at what temp should I bake them? I’ll assume the standard fill of 3/4 on the muffin liners would do? Cupcakes are easier to do for fund raisers than sliced breads are. Thanks for all your wonderful, healthy recipes!
Bake them at the same temp and I think they will take at least 25 minutes. But I would start checking them after 20 minutes and keep checking every few minutes after that.
That sounds right to me, too. Thanks so much!
Did anyone try muffins?
Lori, I’ve never actually made the bread just muffins and the are delicious and freeze wonderfully!