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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By far the best tasting banana bread recipe that I’ve ever made! Know one believes it was made without real bananas!!
Glad you liked it!
What sorcery is this??? Carolyn you have done it again. I found some chia seeds in the back of the cabinet (best buy 2016 shows you how much I use them, lol). Now I’m happy I have a recipe that uses them up!
I can’t get over how delicious these are. Even my non-low carb hub was impressed and that’s saying something.
Thank you so much for helping me with the WOE and helping me rein in my hubs sweet tooth!
I keep my chia in the freezer… I don’t use it that often either!
Make this now, soooooo good! this is one of those recipes that checks all the boxes for a keto dupe. My sons couldn’t tell it was low carb. Thanks gurl!
Fabulous!
Wonderful recipe, I love banana bread and missed it so. I am pre-diabetic so have been delighted with your recipes. Yesterday I started making this recipe, and having not used chia for a while, realized what I had in my pantry was poppy seeds and millet! (both unlabeled mason jars). Soaked both, no gel Drove quickly to my local health food store here in Springfield (just a hop, skip and jump from you) to get my chia. Then forgot to grind down in my coffee grinder, lol! My bread came out wonderful with added walnuts and slightly nuttier texture reminiscent of poppy seed muffins. Kentucky Butter Cake next on the menu! Thank you so much!
Can you use something else besides chia seeds? I have diverticulitis and don’t want to take a chance of causing a flare up. I read the whole post but did not see anything about possible substitutions. Thank you
I’ve made this bread multiple times using ground flaxseed in place of the chia seeds and it comes out perfect! (same amounts). Hope that helps.
I made this no banana, banana bread today, and it’s so moist and delicious. I love the addition of ground and soaked chia seeds that produced the tell tale black flecks mimicking those left behind by bananas to it look perfectly authentic.
The only change I made was to use some walnut chips in place of chocolate chips. My kitchen filled with the most delightful aroma as it baked and I could hardly wait until it was finished baking and cooled off enough to sample. Yum!! This recipe is a keeper and will be one in my regular rotation of goodies. Thank you, Carolyn…you’ve done it again!
If you like your Keto breads less brown and crispy do them in your Instant Pot. Use a 6-cup (half size) bundt pan, well greased on a rack with about 1 ½ cups of water in the bottom. 55 min high pressure with a 15 min natural release. the bread will not brown, but will be moist. Saves cook time, and electricity. And bonus, no burnt bread.
Oh my goodness! This recipe is perfect!
The texture is the best, and the flavor is spot on. I used the frosting from your carrot cake recipe, and subbed a few chopped pecans for the chocolate chips.This is one to save and share!
can you use ground flax seed? I use it as well as applesauce in my traditional banana bread.
No, it does not work the same as chia.
Hi Carolyn, I have made this numerous times and always great success! I want to know if I can replace Almond Flour with all Coconut Flour since I am baking this for a friend and she needs to avoid High FODMAP food? If so, how many more eggs should I try to add? Thanks for your advice!
What is the cream cheese frosting recipe that you used to use on your banana bread? I would love to try it. Thanks!
I used the cream cheese frosting from Carolyn ‘s carrot cake, and it worked perfectly!
Wow. love this recipe. So moist and flavorful. You wouldn’t know there were
no bananas in this. The chia seeds are such an ingenious idea. Always love your recipes.
Another winner. I didn’t have chia, just a trilogy seeds ( hemp, chia,flax) it worked so good I didn’t need the extra water, texture was perfect. This is going to top if my list. Thank you for all you do.
Thank you Cheryl for this idea. I have these seeds in my pantry but didn’t remember why I bought them!
So good!!! I used vanilla flavored whey protein powder because that’s what I had. The texture was perfect, it tastes like banana bread. My chia seeds didn’t get ground up, but they did a great imitation of banana seeds. Love this!!!
Have you tried freezing the bread? DIdn’t know how the texture might be.
It’s fine! Things like this freeze well.
I cant find banana extract locally. Could I substitute banana liqueur? If so should I use the same amount?
I have never used banana liqueur but I assume it has sugar. And it won’t be nearly as strong. YOu need to order banana extract usually online. It’s linked right in the recipe.
I had all the ingredients lined up when I realized I couldn’t find my coffee grinder…RATS! Trying to smash the chia didn’t work at all. So I went ahead and made your recipe exactly using the whole chia seeds. It is delicious! The seeds kinda provide a crunch like poppy seeds. I certainly will make this again. Thank you for sharing your recipes
Glad it still worked!