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This keto banana bread is moist and fluffy in the middle with a tender crumb, and it tastes like the real thing! Made with no actual bananas, each slice has just 2 grams of carbs!
If you are after a keto banana bread recipe that tastes like actual banana bread, you’ve come to the right place.
As much as I love my almond flour banana bread and coconut flour banana bread, these just have a little too much sugar for my liking. To combat this, I adapted my keto banana muffins into a loaf. As you see, it looks like the real thing and I promise, it tastes like it too!
Why I love this recipe
- One bowl. So clean-up is a breeze.
- Perfect texture and flavor. The bread is moist and soft in the middle with a tender crumb. Thanks to the banana extract, it is full of banana flavor.
- Super low in carbs. Each slice has less than 2 grams of net carbs. Oh, and it’s also gluten-free.
- No leavening agents. That means no baking soda or baking powder. Even if you tried to add them, the bread won’t rise much.
By the way, if you want to try other banana recipes with a low carb twist, try almond flour banana pancakes or healthy banana pudding.
★★★★★ REVIEW
“This is such a great recipe! I love the almond meal – it gives it a lovely flavor and keeps it from being dry. I added some frozen blueberries instead of chocolate chips, and I only used half tbsp of sugar.” – Pamela
Key Ingredients
- Almond Flour. Blanched almond flour, not almond meal. This ensures a lighter color and avoids having a super dense texture.
- Coconut Flour. Just a small amount to give the bread some added texture and ensure it doesn’t sink. Do not substitute this for something else.
- Baking Powder. Gives the bread some rise and fluffiness.
- Butter. Room temperature butter, not refrigerated. You can use slightly salted butter to bring out the sweetness. I tried this recipe with coconut oil but found it too greasy.
- Granulated sweetener. Either allulose, monk fruit sweetener, or even a keto brown sugar. If you use the latter, your bread will be much darker. I tried sugar-free syrups like maple syrup but found they made the bread too wet.
- Eggs. Room-temperature eggs are preferred. Even though this recipe calls for 4 eggs, I promise you won’t taste any eggy flavor at all.
- Greek Yogurt. Gives the bread a moist texture. You can also use sour cream.
- Banana Extract. The secret ingredient! This gives the bread an incredible banana flavor. You can also add some vanilla extract because that’s always a classic.
- Chocolate Chips. Optional, but recommended. Be sure to use sugar-free chocolate chips to ensure the bread remains sugar free.
- Chopped walnuts. Again, optional, but who doesn’t love a good banana walnut bread? Any nuts will work.
How to make low carb banana bread
Step 1- Make the batter. Combine the wet and dry ingredients, and mix until combined.
Step 2- Assemble. Transfer the banana bread into a loaf pan and cover with tin foil.
Step 3- Bake the banana bread for 45-50 minutes, removing the foil for the final 15 minutes. Remove from the oven and allow to cool in the pan completely, before slicing.
Arman’s recipe tips
- You must cover the pan with tinfoil to ensure the tops don’t over-brown. If you don’t cover it, the bread will likely become crisp on top and still be undercooked in the middle.
- Sift your coconut flour and almond flour to ensure that no clumps remain.
- This banana bread will not rise too much, so don’t be afraid if it fills the pan’s top.
- Let the bread cool in the pan before slicing. I find it’s too fragile for a wire rack.
- Remove the bread from the oven once a toothpick comes out ‘just’ clean. The banana bread will continue to cook as it is cooling down.
Storage instructions
To store: Unlike traditional banana bread, the keto banana bread should not be stored at room temperature. You must store the bread in the refrigerator, completely covered. It will keep well for up to 2 weeks.
To freeze: Leftover slices of banana bread can be stored in the freezer. Place the bread in ziplock bags and keep frozen for up to 6 months.
To reheat: To enjoy warm, microwave for 30 seconds, before enjoying.
Frequently asked questions
Each slice of this bread has just 2 grams of carbs.
If you don’t follow a strict low-carb diet, add 1-2 medium overripe bananas to the batter and omit one egg.
More keto bread recipes to try
Keto Banana Bread
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup butter dairy free, if needed
- 1/2 cup granulated sweetener of choice monk fruit, erythritol, etc.
- 4 large eggs room temperature
- 1 tablespoon banana extract
- 6 tablespoon Greek yogurt can use sour cream
- 1/4 cup walnuts optional
- 1/4 cup keto chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Prepare a 9 x 4 loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine your almond flour, coconut flour, baking powder, salt, and cinnamon, and mix well.
- In a separate bowl, combine your softened butter and sweetener and whisk together, until combined. Add in the eggs, one at a time, before adding the banana extract and yogurt and whisking it all together, until smooth.
- Combine your wet and dry mixture and mix well, until combined. Fold through your chocolate chips and walnuts. Transfer to the lined pan. Cover the pan completely in aluminium tin foil.
- Bake the banana bread for 45-50 minutes, removing the tin foil around the 40 minute mark, for the tops to brown. Remove from the oven once the center is mostly set.
- Let the bread cool in the pan completely, before slicing.
This banana bread hit the spot. It was so good!!
It really is keto because of almond and coconut flour.
Your recipes are always kitchen tested perfection, Arman! I live in Colorado at 5003 ft above sea level which can be challenging..+5 degrees/- 5 minutes-ish for anything with liquids in oven. Scrambled eggs are the opposite..lower heat and longer time to make egg curds. Go figure! I’m going to make this again with vanilla. Warm with a bit more butter and spider web honey for the finish is pure Nirvana!
Spider web honey? Okay, I need to try that!!!
Made many banana breads, but this should be the best!
This bread is absolutely delicious!
So yummy! Why do all my Almond bread recipes not rise high enough? Am I doing something wrong? The taste is there though, so it’s still worth it. Maybe I need to add more baking soda, I dunno.
My trick is to use a thinner loaf pan 🙂
This recipe has been in oven for almost 40 minutes and it’s like soup….
My family doesn’t like the flavor of coconut flour. Could I use all almond flour in this recipe?
Not for this 🙂
Thank you for all your recipes!! My family is just beginning our keto lifestyle and I’m finding out I like to cook and I’m not too bad at it. 🙂 what helps me a lot is your website!! So far my son is down from 290 to 256!! My mom lost 10 lbs and her arthritis doesn’t flare up anymore. Im a vegetarian on keto so it’s harder for me to eat but I’m still losing fat!! Down from 119 to 111. We wish everyone could see how great you feel and you’re cravings and hunger are so different for the better. I just needed to say this somewhere so I chose here. Lol Im going to make this bread on Wednesday and I’m sure it will be as good as it looks. Keto saves lives I truly believe that!!!
Wonderful recipe, turned out sooooo close to OG banana bread. My only complaint with this recipe is that the bread was very greasy. I’m not sure if there’s a way to tone down the amount of butter, but my bread was sitting in a pool of buttery grease the next morning after cooling. Outside of that, its soooo tasty and really nipped my sweet tooth without all the carbs/sugar!
This is such a great recipe! Love the almond meal – gives it a lovely flavour and keeps it from being dry. I added some frozen blueberries instead of chocolate chips and I only used half tbsp of sugar.
I make this keto banana bread almost weekly!
The BEST keto banana bread recipe ever!
I just tried this recipe and it turned out great! Used a combo of walnuts and pecans, and had to crank up the heat to 400 at the end as the tops weren’t browning in my oven at 350.
Thank you!