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.
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If I already have pre-ground chia, how much does 1/4 cup seeds equal once ground??
It fluffs up a bit when being ground so maybe 1/3 cup?
I can’t wait to try this, looks good. I don’t have unflavored whey protein.. i do have vanilla. Ill try that first and see how it turns out.
I made this exactly as written and it was AMAZING!!! I think the real banana extract and the chia seeds do a fantastic job at selling this as REAL banana bread. I gave some to my dad and he loved it too (not knowing anything about the recipe!). THANK YOU for all your hard work. Your keto recipes are truly the best I have ever found.
Hi Carolyn, what would be the best way to store this, and can it be frozen? I would be the only one eating and would hate for it to go bad or dry out. I’m new to Keto baking, so I don’t know how these ingredients behave.
Thank you in advance.
All keto baked goods like this can be frozen. Just wrap it up tightly!
Can I ask a question about cake / biscuit recipes in general please? I’m new to Keto and using this recipe as an example, can I taste it as I’m making it – like you sometimes can with some high carb cake recipes?
I ask, because I would like to use the brands, you’re using but because I’m in the UK, I can’t get the banana flavouring your using in this one. I would try this one https://www.amazon.co.uk/dp/B00H7HLMHE but by the looks of it I wouldn’t be adding 1 ½ tsp of it. So, can I try the mix as I add it?
I enjoy cooking but I’m not a natural so I love to follow recipes precisely. Plus, low carb ingredients are very expensive so I don’t want to waste them by messing it up. I hope my question makes sense. I have bought your book and have a load of recipes from your website to try. So far, we have had the Keto crustless pizza which was delicious. Thank you for all you do and thanks for the metric conversions. Really helpful.!!!
Well, Steve, I would say that’s up to you. I taste my batters as I go but because they have raw eggs, I can’t advise others to do the same. But I do it all the time… always have, always will!
Thanks Carolyn. That’s all I needed to hear. If it’s just the eggs as a concern, I’ll mimic you!
I have made your previous banana bread recipe & loved it. But this is definitely next level. Am pretty sure no one would notice this is a Keto recipe.
The middle of my loaf was moist because the top of loaf was getting too brown but once refrigerated, the middle moistness wasn’t noticeable. This will be my forever go-to recipe for banana bread.
Thanks for this amazing recipe Carolyn!
I made this recipe yesterday and I have to admit I was skeptical. Regular banana bread is a family favorite. This version was so GOOD. The texture was so very similar to the regular recipe I used to make. The flavor was spot on, just enough banana but not too overpowering. I added 1/2 cup chopped pecans as well. I baked it a little too long, so it was just a tad dry. I will make again scaling the cooking time. I am not sure someone could tell this was keto if you served them a slice! Thank you for your recipes; they have made my no sugar/keto journey so much more enjoyable.
This is fabulous! I omitted the chocolate chips and found Watkins natural banana flavoring at Menards. The chia seeds whirled up just fine in my old Magic Bullet. In the summer, I bake in my toaster oven that I keep on my screened in porch. It took exactly 60 min. Thank you Carolyn for another great recipe!
Glad you liked it!
I made the keto banana bread yesterday and substituted the chocolate chips with blueberries. It is super delicious and moist too! Thank you very much for the recipe.
The first thing that left me puzzled was the inclusion of ‘banana’ in this keto diet but then I went down to read the whole recipe only to be left amazed! I’m a beginner in the keto diet and quite know it’s a bit of work to get the diet right 🙂
Who knew ground chia seeds and banana extract could substitute for the smashed bananas I used to use in bread. The resemblance is amazing once you add the water and it gels. I used my blender with grind attachment for that then added in the rest of the wet ingredients and made quick work of that to blend together. Poured it all into dry ingredients hand mixed it all including the addition of some mini chocolate chips and sunflower seeds. Tasted and added a little more sweetener since I wasn’t making a frosted bread, instead I scooped the batter into 12 muffins cups and baked about half the loaf time. It is fluffy, yummy and less carbs than most muffin recipes. Thank you for this amazing food I can now enjoy again right from my own kitchen. It is even better after a day in the fridge just like regular banana bread was. ????
Hi Carolyn — My husband is on a restricted Keto diet for cancer that does not permit whey protein powder. Is there something else I could use to get similar results? He LOVES banana bread and is looking forward to eating some.
Thanks!
Egg white protein is the best alternative. This is a good one: https://amzn.to/3teOVgP
This bread is perfect! The hardest part of this recipe is waiting for it to cool. I’ll definitely be making this again.
For anyone wondering how this would work with real banana (2 medium bananas, mashed) in place of the chia seeds and water mixture, it worked great. I replaced the remaining water with buttermilk and baked at 350 for about 45-50 minutes.
I am trying to get my daughter onboard with Keto for various health issues. I made the banana bread as is with the chia and banana extract and I loved it but I’ve also been keto for 4 years. My daughter took one bite and spit it out. It may have been too much too soon. 🙂 So I froze that one for me and made it again with real banana for her. Baby steps. Still no wheat flour or added sugar (except the sugar in the bananas, obvs) so still a win. I loved the recipe as is, such a great idea and tastes to me exactly like real banana bread!
Loved this recipe! So tender and tastes just like the real thing. Thanks for coming up with these amazing recipes.
Would I be able to trade the chia seeds put for 1 actual banana? Obviously of course it’ll be a bit high carb.