This is the only Keto Banana Bread recipe you will ever need! Ground chia seed gives this bread the perfect texture with a fraction of the carbs. It has only 2.5g net carbs per slice!
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 tender loaf as a sign of their deepest affection?
And if you’re a mother, surely you’ve made numerous batches of banana bread for your own kids to let them know how much you love them.
Making this low carb version 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!
Why this recipe is so awesome
This recipe actually first debuted on my blog in May 2014. But I’ve recently updated it to make it easier and even lower in carbs. And I know you’re going to love it.
One of the things that makes this bread so special is that it really has a banana bread texture. But it contains no bananas at all! How is that possible, you ask?
The secret is ground chia seed. Chia seed swells up and and becomes a gel when mixed with water, and one day I realized that the consistency reminded me of mashed bananas. So I tried adding some to my keto banana bread.
Lo and behold, it added similar moisture and texture as real bananas. I was thrilled to pieces! Adding a little banana extract gave the bread just the right flavor too. And it has only 2.5g net carbs per slice.
“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 L.
“By far the best tasting banana bread recipe that I’ve ever made! Know one believes it was made without real bananas!” — Susan M.
“I made this no banana keto 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.” — Diane K.
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Chia seed: You will want to grind the chia seeds before mixing it with water. I recommend doing this in a coffee grinder or small food processor, as large processors don’t catch the small seeds as easily.
- Keto flours: I use a combination of almond flour and coconut flour for the right consistency and structure.
- Sweetener: I love Swerve Brown in this recipe, because I think it works well with the banana bread flavors. But you could use other sweeteners as well. Do keep in mind that allulose may make the outside of the bread brown too quickly.
- 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 like ChocZero in my banana bread but you can also mix in chopped walnuts, shredded coconut or blueberries.
- Pantry staples: Baking powder, vanilla extract and salt.
Step by Step Directions
1. Prepare the chia: Grind the chia seed in a coffee grinder or food processor. Transfer to a bowl and stir in the water. Set aside.
2. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder and salt.
3. Add the wet ingredients: 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 tablespoon at a time.
4. Transfer to a loaf pan: Stir in the chocolate chips, if using, saving a few for the top of the bread. Spread the batter in a grease 8×4 inch loaf pan and sprinkle the top with the remaining chocolate chips.
5. Bake the bread: Bake at 350ºF for 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
This is an easy, family friendly recipe, but here are a few added tips:
There really is no good substitute for the chia. 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.
Mix the ground chia and water first, and let it sit for a bit while you work on the other ingredients. When you’re ready to mix it in, it should be like a thick, gelatinous paste.
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 Olive Nation brand and find 1 ½ 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: You can use your preferred sweetener in this recipe but there are a few things to keep in mind. Allulose tends to brown very quickly and your bread may become very dark, particularly on the sides touching the pan. You could try using a silicone loaf pan.
BochaSweet would work well in this recipe. You could also use a mix of sweeteners, such as Swerve and some liquid stevia or monk fruit extract. That can help reduce the erythritol and minimize any aftertaste you may experience from either sweetener.
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.
Keto Banana Bread Recipe
- 1 8×4 inch loaf pan
- ¼ cup chia seed
- ⅔ cup water
- 1 ¾ cups almond flour
- ⅔ cup Swerve Sweetener
- ⅓ cup unflavoured whey protein powder
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ½ cup melted butter
- 1 ½ teaspoon banana extract (imitation would also be fine)
- ½ teaspoon vanilla extract
- ½ cup water
- ⅓ cup dark chocolate chips, sugar-free
- 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 tablespoon 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.
debra krupp says
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!
Lorry Norton says
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.
Karen LoPinto says
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!
Susan McQuarrie says
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!
Mimi A says
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!
Gayle Brown says
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
Diane K says
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!