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.
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
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- 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
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 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: 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
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
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I was kind of leary since it didn’t have real bananas but decided to make it anyways. Followed the recipe as written and it turned out surprisingly good with the texture just like normal banana bread. It was a little salty though. I used salted butter so next time I would use unsalted or leave out the extra salt. Overall it was great with a little cream cheese on top.
Hi Carolyn,
Would like to try this recipe but wondering if there is something to replace the whey protein since my granddaughters are lactose intolerant. I found a non dairy protein from Botanica but not sure if this would be a good replacement for whey. Thank you!
https://images-na.ssl-images-amazon.com/images/I/61YRcX-iw2L._AC_SX679_.jpg
I am not really sure what that is, from the photo. It’s protein powder? I guess it might work but egg white protein powder is your best bet as a substitute.
These are great!
Question: should you refrigerate or leave out when finished?
Thanks!
You can leave on the counter, covered or wrapped up, for 3 days. Refrigerate if you think it will be around longer.
I’m allergic to bananas so can’t wait to try this!
Does banana extract set it off too, though?
I would love to make the banana bread . Could I use rip banana and if yes how many bananas . Unyil my banana extract comes in .
Thank you
Emily Morales
Honestly I don’t bake with them anymore so I really can’t guide you.
5 stars!! This banana bread is delicious! Will definitely make it again. Thanks Carolyn!
Hello. I am just wondering if you really need to use whey protein? If so, what’s the brand that you’re using. I am not familiar with this. Please advise. Thank you!
Yes, you do… if you want it to rise and properly hold its shape. It’s linked in the recipe.
Banana bread without bananas? It does sound crazy, but I totally get it, and I love all the testing and tweaking and retesting you went through to create this recipe that allows people on a keto diet to enjoy one of the most comforting of all comfort food recipes! Such a brilliant technique with the chia!
Good stuff! I love the way you take non-keto friendly food and make it keto friendly! I can indulge without all that keto guilt! 🙂
Awesome! I love banana bread, the perfect way to make it more healthy. 🙂
Wow! I really didn’t have faith this would be a success but just WOW! I was disappointed with the banana muffin recipe due to the McCormick extract I used. I ordered the Olive Nation banana extract but a quick sniff and this one too smelled like that fake banana taffy candy. I made the bread anyway and what a wonderful surprise…the taste/smell/texture are all spot on! (I assume it’s the chia seed paste that gives it that traditional banana bread look once sliced??) It’s unbelievable how close this is to the real thing…I had to freeze half the loaf to keep myself from nibbling at it all day.
So great to hear. I love the Olive Nation banana extract but I agree that it has an artificial smell when it’s not in anything.
I haven’t had banana bread in years so I decided to give this recipe a try. If for nothing else than to see how chia seed mush could pretend to be a banana. It. Is. Amazing. It tastes exactly like wheat flour banana bread. I accidentally put in a whole tablespoon of banana extract, but it’s the crappy McCormick brand, so I figured no harm, no foul. I can’t wait to make this for my kids when we go to visit them at Thanksgiving. Slather on some butter along with a cuppa…breakfast Nirvana.
Hooray! I am so happy to hear it met with expectations.
I made this today and the texture and flavor were very good! Thank you for another great recipe, Carolyn!
I’m sorry but I was reading comments and someone asked about using heavy cream plus water instead of almond milk but I don’t see almond milk in the recipe?
If you read the blog post, you see that it’s an updated recipe so that comment is no longer applicable.
Excuse me. I did read the post. I was still confused so I asked for clarification.
I am a sucker for a good banana bread! This looks like it would make the taste buds happy.
In the description of the recipe at the top it says 16 servings but in the nutritional facts it says 12. Which is it? Thank you.
Oh sorry, it’s 12. When I re-worked the recipe, the carb counts were significantly lower.
I’m eager to make this, but a bit confused—is it 12 or 16 servings?
It’s 12… fixing the recipe now…
A question. What do you use to grease the pans in your recipes.
Usually butter and coconut oil spray. Butter first, worked into the pan, then spray after.
Thank you for including the nutritional info without the chocolate chips. I was going to ask for the info. Then I saw that it was included.
I recently purchased Banana extract, so this came at the perfect time.
Carolyn, is it 1/4 cup chia seeds ground or 1/4 cup ground chia seeds? Thanks.
You will see in the video… it’s whole chia, and then you grind it.
Hi Carolyn, I want to try this recipe today! I have already ground chia seeds. How much of that do you suggest I use? I feel like if I were to grind a 1/.4 c of seeds, the amount of ground would be less.
You can use the full 1/4 cup. It works out about the same and you can always add a bit more water if your paste is too thick.