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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This is amazing banana bread! My friends wouldn’t believe me when I told them it was Keto and contained no bananas! It is delicious!
I love hearing that!
What can we use instread of egg white protein powder? I can’t use Whey as I’m very lactose intolerant. I can’t find the powder anywhere and it’s super expense on Amazon. Thanks!
Delicious! No one knew it was low carb!
I would definitely cut down the salt next time. The texture is so great, but none of the Banana extract (1 Tsp) flavor came through at all. Only saltiness. No sweetness either. Disappointed after spending $9 on flavor extract and another chunk on the right sized loaf pan.
Um… this does not have a lot of salt as it is, so I am not sure why it’s doing that. Also… what brand of banana extract did you use? Sounds like it’s not a good one!
The recipe calls for 1½ tsp banana flavoring and only ½ tsp salt.
Hi,
Love your recipes, I have one question, Chia seeds are bad on my stomach, can they be substituted or skipped?
Thanks
Please read the blog post for my tips!
Great! Would never guess there’s no banana in this. One deviation from the recipe: I doubled the banana extract (Olive Nation).
I am so excited to taste this bread. It’s in the oven right now. Using chia seeds to mimic banana specks is genius – you are such a creative talent. I love, love, love your recipes. Thanks so much for sharing them
Thank you!
I don’t think I have every written a comment after following a recipe before but this one blew me away! I followed it exactly and it turned out beautifully! I will be making this one again and again. Thank you!!!
I am so glad!
What if I don’t have or use whey protein powder?
I provide other options in the blog post!
I’m allergic to coconut. What’s your recommended sub for it in this recipe?
You will need another 3/4 cup almond flour.
Delicious flavor, great texture. Used Olive Nation banana extract. Excellent taste. I don’t make keto desserts often, but when I do I know I can count on Carolyn’s recipes.
My favorite muffins besides pumpkin,, these have the texture and flavor I crave. I make them exactly per recipe, however I use mini muffin pans and a small scoop. I freeze them to bring on our camping trips! The recipe makes 30 mini muffins that usually bake about 15 minutes until browning on bottoms. Sooo good and I also used up my left over coconut water with the ground chia seeds after whipping the coconut cream part for another amazing recipe of yours! Thank you again!
Great idea with the coconut water! I wish I would’ve thought of that. I have some from last night. Next time.
Fabulous recipe! I’ve made this before, but I didn’t grind the chia seeds, because I didn’t have anything I could grind them in. So, I used them whole, and they worked great! In fact, it felt more like banana bread that way. I did eventually make the recipe with ground chia seeds, but I prefer them whole. 😁 Thank you for all your hard work, Carolyn. You’re awesome!!!
Great to hear!
how long to bake in a muffin tin!?
Do you know how versatile this recipe is?
I have made a tropical bread version by adding banana, pineapple and orange extract and walnuts. I wanted your chocolate orange swirl but the recipe you have is wonky, so I used this recipe to make it, added some OJ l, made the chocolate swirl..I have a few ideas in mind.
Very cool!
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!