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 ยฝ 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
- 1 8×4 inch loaf pan
Ingredients
- ยผ cup chia seed
- โ cup water
- 1 ยพ cups almond flour
- โ cup Swerve Sweetener
- โ cup unflavoured whey protein powder
- ยผ cup coconut flour
- 2 teaspoon baking powder
- ยฝ teaspoon salt
- 3 large eggs
- ยฝ cup melted butter
- 1 ยฝ teaspoon banana extract (imitation would also be fine)
- ยฝ teaspoon vanilla extract
- ยฝ cup water
- โ cup 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 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.
Alice says
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!
Marsha says
What is the cream cheese frosting recipe that you used to use on your banana bread? I would love to try it. Thanks!
Joy says
I used the cream cheese frosting from Carolyn ‘s carrot cake, and it worked perfectly!
Laky says
Wow. love this recipe. So moist and flavorful. You wouldnโt know there were
no bananas in this. The chia seeds are such an ingenious idea. Always love your recipes.
Cheryl says
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.
Sandy says
Thank you Cheryl for this idea. I have these seeds in my pantry but didn’t remember why I bought them!
Lorry Norton says
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!!!
Andrea says
Have you tried freezing the bread? DIdn’t know how the texture might be.
Carolyn says
It’s fine! Things like this freeze well.
Karen Bratton says
I cant find banana extract locally. Could I substitute banana liqueur? If so should I use the same amount?
Carolyn says
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.
Carol Renteria says
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
Carolyn says
Glad it still worked!
Maria Frank says
I have a hard time digesting whey protein. What can I substitute for it please? Thank you
Carolyn says
Egg white protein powder
Tara says
I’ve also substituted with oat fiber and had no issues
Amy says
Thank you for all of your wonderful recipes. I made this last night because I was craving the texture of a โrealโ bread. You hit the target on this one! It has the taste and texture of traditional banana bread that I was hoping for.
Wendy Boutwell says
OMGโฆ..so good! The chia seeds are geniusโฆgiving the lovely moist texture of real bananas and the flavour is wonderful. I made this recipe into muffins and it will definitely be in my Make Again List.
Thank you for all your wonderful recipes Carolyn.
Carolyn says
I am so glad!
Marla says
how long did you bake in the muffin tin?
Dona says
I made this bread yesterday and it exceeded my expectations. I followed the recipe exactly and it was the same consistency as regular banana bread. I used the same banana flavoring at 1 1/2 teaspoons….it was perfect flavor not too strong and no artificial taste at all. Next time I will add walnuts. Absolutely delicious!!!!!
Carolyn says
So glad to hear it!
Patricia says
Is the baking time giving is for the 8ร4 inch loaf pan?
Thank you.
Susan says
I made this “banana ” bread into yummy muffins. We all, even non keto, simply loved them. Thank you for this wonderful recipe!
Carol Murphy says
Can you more almond flour instead of the coconut flour? I find coconut flour causes bloating because it’s high in FODMAPS. Thanks for your recipes, the ones I’ve tried have been fantastic! Can’t wait to try this one!
Carolyn says
Yes, but you need to add triple the amount.
Fran says
hi again, Carolyn
I just emailed re the amount of chia seed (1/4 cup whole seed = close to 1/2 ground) and I went through the comments more closely and found the answer I was looking for (1/4 cup whole seed, then grind and add water to the resulting finely-ground seed) so you don’t need to post or respond to my previous email. Thank you!
Fran
Fran says
hi Carolyn, I do a lot of baking for my sister, who has been doing keto (very strictly) for several years. I’m making your banana bread for the first time today and wanted to know if the 1/4 cup chia seeds is BEFORE grinding…I measured out 1/4 cup chia seeds, but when I ground them, the ground chia amounted to almost a half cup; I added the 2/3 cup of water and it’s a gelatinous mass! Should I thin it a bit and use this full amount, or start over and use 1/4 cup GROUND chia seed? .Any help would be welcome! Thanks!
Carolyn says
I saw you got your question answered but… in future, if the ingredient list doesn’t specify that they are ground, and since I actually talk about grinding them in the instructions, it means that you measure out the 1/4 cup BEFORE grinding.
Beth H-K says
Hi Carolyn,
I love your recipes but am having a little trouble with this ingredient.
Can I substitute Garden of Life Fit Protein Powder https://www.amazon.com/dp/B00CLD74U8/ref=cm_sw_r_cp_api_glt_i_3D8EK11D15SWZZPHZTKN?_encoding=UTF8&psc=1
for the whey protein powder in this recipe? Thank you.
Carolyn says
I honestly cannot say if it would work but did you see the carb count? 10g of carbs for a protein powder???? That’s crazy. I think you should be looking at whey protein or egg white protein. I like this one: https://amzn.to/3KOduup
Vanessa says
I gave my mom all of my loaf pans thinking loaves will never be eaten in my Keto future. I have made the recipe and put them into muffin pans. Here is hoping they turn out. I set the timer for 20 minutes, but will be checking on them a lot! Really easy recipe to follow. Will let you know how they turn out!
Vanessa says
20 minutes in the oven was plenty of time for 1/4 cup of batter for a cupcake liner. They tasted great!
Diana says
Can I omit the chia for something else? What can I substitute? Thanks
Carolyn says
It’s pretty integral to the recipe.