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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I have a hard time digesting whey protein. What can I substitute for it please? Thank you
Egg white protein powder
I’ve also substituted with oat fiber and had no issues
Thank you for all of your wonderful recipes. I made this last night because I was craving the texture of a “real” bread. You hit the target on this one! It has the taste and texture of traditional banana bread that I was hoping for.
OMG…..so good! The chia seeds are genius…giving the lovely moist texture of real bananas and the flavour is wonderful. I made this recipe into muffins and it will definitely be in my Make Again List.
Thank you for all your wonderful recipes Carolyn.
I am so glad!
how long did you bake in the muffin tin?
I made this bread yesterday and it exceeded my expectations. I followed the recipe exactly and it was the same consistency as regular banana bread. I used the same banana flavoring at 1 1/2 teaspoons….it was perfect flavor not too strong and no artificial taste at all. Next time I will add walnuts. Absolutely delicious!!!!!
So glad to hear it!
Is the baking time giving is for the 8×4 inch loaf pan?
Thank you.
I made this “banana ” bread into yummy muffins. We all, even non keto, simply loved them. Thank you for this wonderful recipe!
Can you more almond flour instead of the coconut flour? I find coconut flour causes bloating because it’s high in FODMAPS. Thanks for your recipes, the ones I’ve tried have been fantastic! Can’t wait to try this one!
Yes, but you need to add triple the amount.
hi again, Carolyn
I just emailed re the amount of chia seed (1/4 cup whole seed = close to 1/2 ground) and I went through the comments more closely and found the answer I was looking for (1/4 cup whole seed, then grind and add water to the resulting finely-ground seed) so you don’t need to post or respond to my previous email. Thank you!
Fran
hi Carolyn, I do a lot of baking for my sister, who has been doing keto (very strictly) for several years. I’m making your banana bread for the first time today and wanted to know if the 1/4 cup chia seeds is BEFORE grinding…I measured out 1/4 cup chia seeds, but when I ground them, the ground chia amounted to almost a half cup; I added the 2/3 cup of water and it’s a gelatinous mass! Should I thin it a bit and use this full amount, or start over and use 1/4 cup GROUND chia seed? .Any help would be welcome! Thanks!
I saw you got your question answered but… in future, if the ingredient list doesn’t specify that they are ground, and since I actually talk about grinding them in the instructions, it means that you measure out the 1/4 cup BEFORE grinding.
Hi Carolyn,
I love your recipes but am having a little trouble with this ingredient.
Can I substitute Garden of Life Fit Protein Powder https://www.amazon.com/dp/B00CLD74U8/ref=cm_sw_r_cp_api_glt_i_3D8EK11D15SWZZPHZTKN?_encoding=UTF8&psc=1
for the whey protein powder in this recipe? Thank you.
I honestly cannot say if it would work but did you see the carb count? 10g of carbs for a protein powder???? That’s crazy. I think you should be looking at whey protein or egg white protein. I like this one: https://amzn.to/3KOduup
I gave my mom all of my loaf pans thinking loaves will never be eaten in my Keto future. I have made the recipe and put them into muffin pans. Here is hoping they turn out. I set the timer for 20 minutes, but will be checking on them a lot! Really easy recipe to follow. Will let you know how they turn out!
20 minutes in the oven was plenty of time for 1/4 cup of batter for a cupcake liner. They tasted great!
Can I omit the chia for something else? What can I substitute? Thanks
It’s pretty integral to the recipe.
After making real banana bread for non-keto family members (and stealing a slice because – well – who can resist, really?) for a few years now, I was excited to try this recipe because you never let me down.
I’ve never worked with chia seeds before so that was a new experience (lol) but I was SO impressed with how the loaf baked. It had risen like no other keto bread I’ve made. That alone was promising.
The texture was perfect – and tasted great slathered with butter. I will add a bit more banana extract next time, but this definitely hit the spot and cured the craving! Thanks so much for all you do!
So yesterday I made this banana bread. I used the exact extract that you recommended, but the banana flavor just wasn’t there for me. I like the bread! The texture is second to no other keto bread I’ve ever made!!! It’s very buttery, which is awesome! I guess I was just expecting a little sweeter, and more banana taste, and not so savory. I guess next time I’ll have to triple the banana extract. I look forward to trying other recipes of yours!!!
Hmmm, I wonder if maybe you got a bad batch? We definitely get strong banana flavor out of it. But add more if you like!
This completely scratched my banana bread itch!
I make a lot of Carolyn recipes, according to my husband i am not to lose this one..he not only loved the flavor, but the texture. He is suggesting different things i can put in the bread besides banana
I didn’t have chia, but I had the trilogy flax, chia, hemp; and used that, worked great.
He ate half the loaf, ????.
Thanks for all you do Carolyn, your hard work is greatly appreciated