• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Low Carb » Keto Banana Bread

    Published: Sep 9, 2020 · Modified: Apr 14, 2023 by Carolyn

    Keto Banana Bread

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    13.4K shares
    Jump to Recipe Print Recipe

    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!

    Close up shot of a slice of keto banana bread with a pat of butter on top.

    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.

    Reader Reviews

    “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

    Top down image of the ingredients needed for Keto Banana Bread.

    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

    A collage of 6 images showing how to make Keto Banana Bread.

    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

    A loaf of Keto Banana Bread on a cutting board with a slice cut in front.

    Expert Tips

    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.

    A slice of keto banana bread on a white plate, with the loaf and some sunflowers in the background.

    Frequently Asked Questions

    What can I replace banana with on keto?

    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.

    How many carbs are in banana bread?

    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.

    Can you freeze keto banana bread?

    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.

    A slice of keto banana bread on a white plate with butter melting on top.

    More recipes you will enjoy

    • Keto Banana Muffins
    • Easy Keto Cheese Bread
    • Instant Pot Keto Cinnamon Bread
    • Peanut Butter Protein Balls
    • Brown Butter Chocolate Chip Blondies
    A loaf of keto banana bread with a few slices next to it

    Keto Banana Bread Recipe

    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!
    4.97 from 60 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Bread
    Keyword: keto banana bread, low carb banana bread
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 12 servings
    Calories: 185kcal

    Equipment

    • 1 8×4 inch loaf pan

    Ingredients

    • 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
    US Customary – Metric

    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 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.

    Video

    Notes

    NOTE: The nutritional information includes the chocolate chips. Without the chips, this keto banana bread has 168 cal; 13.8g Fat; 5.3g Carbs; 3.2g Fiber; 6.3g Protein. 
    Storage Information: Store the bread on the counter, tightly wrapped, for up to 4 days, or in the fridge for up to 8 days. It can also be frozen for 3 to 4 months. 
     
    Nutrition Facts
    Keto Banana Bread Recipe
    Amount Per Serving (1 serving = 1/12th of the loaf)
    Calories 185 Calories from Fat 136
    % Daily Value*
    Fat 15.1g23%
    Carbohydrates 7g2%
    Fiber 4.5g18%
    Protein 6.6g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    13.4K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Cindy says

      September 13, 2023 at 8:59 pm

      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!!!

      Reply
      • Carolyn says

        September 15, 2023 at 6:39 pm

        I am so glad!

        Reply
    2. Cynthia says

      August 10, 2023 at 12:54 pm

      What if I don’t have or use whey protein powder?

      Reply
      • Carolyn says

        August 10, 2023 at 2:32 pm

        I provide other options in the blog post!

        Reply
    3. Luci Sosnowski says

      June 13, 2023 at 11:20 am

      I’m allergic to coconut. What’s your recommended sub for it in this recipe?

      Reply
      • Carolyn says

        June 13, 2023 at 8:20 pm

        You will need another 3/4 cup almond flour.

        Reply
    4. debra krupp says

      May 22, 2023 at 2:43 pm

      5 stars
      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.

      Reply
    5. Carma says

      May 07, 2023 at 1:28 pm

      5 stars
      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!

      Reply
    6. Lorry Norton says

      April 14, 2023 at 12:43 pm

      5 stars
      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!!!

      Reply
      • Carolyn says

        April 15, 2023 at 3:59 pm

        Great to hear!

        Reply
    7. Marla says

      April 09, 2023 at 1:17 pm

      how long to bake in a muffin tin!?

      Reply
    8. Cheryl says

      March 26, 2023 at 12:23 pm

      5 stars
      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.

      Reply
      • Carolyn says

        March 26, 2023 at 7:42 pm

        Very cool!

        Reply
    9. Karen LoPinto says

      March 06, 2023 at 10:32 am

      5 stars
      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!

      Reply
    10. Susan McQuarrie says

      March 04, 2023 at 7:37 am

      5 stars
      By far the best tasting banana bread recipe that I’ve ever made! Know one believes it was made without real bananas!!

      Reply
      • Carolyn says

        March 04, 2023 at 9:39 am

        Glad you liked it!

        Reply
    11. Mimi A says

      March 03, 2023 at 4:04 pm

      5 stars
      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!

      Reply
      • Carolyn says

        March 04, 2023 at 9:33 am

        I keep my chia in the freezer… I don’t use it that often either!

        Reply
    12. Napz4Dayz says

      March 02, 2023 at 11:03 am

      5 stars
      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!

      Reply
      • Carolyn says

        March 02, 2023 at 2:37 pm

        Fabulous!

        Reply
    13. Gayle Brown says

      February 23, 2023 at 1:08 pm

      5 stars
      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!

      Reply
    14. MIchele says

      February 22, 2023 at 11:54 am

      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

      Reply
      • Liseang says

        September 09, 2023 at 9:16 am

        5 stars
        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.

        Reply
    15. Diane K says

      February 09, 2023 at 7:01 pm

      5 stars
      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!

      Reply
    16. Kathy says

      January 02, 2023 at 11:49 am

      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.

      Reply
    17. Joy says

      December 31, 2022 at 7:37 pm

      5 stars
      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!

      Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023