Keto Banana Bread


5 from 560 votes
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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!

keto banana bread.

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!

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make low carb banana bread
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions
  7. More keto bread recipes to try
  8. Keto Banana Bread (Recipe Card)

Recipe highlights

  • One bowl. Everything is made in 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 to 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 keto banana pudding.

Ingredients needed

If you’ve made any of my other keto recipes before, you’ve probably got all the ingredients on hand. If not, you can easily find these at your local grocery store. Here is what you’ll need to make them: 

  • 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. Start by mixing your dry ingredients, and set them aside. In another mixing bowl, add your melted butter and sweetener and whisk together until glossy. Add the eggs, the yogurt, and finally, the banana extract. Combine the wet and dry ingredients, and mix until combined.

Step 2- Transfer into a pan. Next, transfer your banana bread into a loaf pan and cover with tin foil. Covering the pan with tin foil prevents the top from over-cooking and traps in extra heat so the middle cooks evenly. 

Step 3- Bake the bread. Now, 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. 


Recipe tips and variations

  • 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. 
  • Like any good banana bread, you can jazz up the batter with some fun mix-ins. Low carb fruits like blueberries or raspberries are great, or add a swirl of cream cheese to the middle. Double up on the chocolate flavor by adding 1/4 cup of cocoa powder.

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. 

low carb banana bread.

Frequently Asked Questions

Are bananas keto?

Bananas are not keto friendly and not recommended to enjoy even in small amounts. While a healthy fruit has plenty of vitamins and nutrients, they are primarily carbs and contain smaller amounts of fiber. The carbs in bananas are primarily sugar. 

1 medium banana can contain around 32 grams of carbs with 16 grams of sugar. For some people, that is close to their daily limit of net carbs! 

How many carbs are in keto banana bread?

Each slice of this bread has just 2 grams of carbs.

Can I add real bananas?

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 recipe.

Keto Banana Bread

5 from 560 votes
This keto banana bread is a low carb and sugar free take on the classic quick bread! Made with almond flour and banana extract, it's moist and tender and tastes like the real thing!
Servings: 12 Slices
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes



  • 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.


TO STORE: 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 it. 


Serving: 1SliceCalories: 196kcalCarbohydrates: 5gProtein: 6gFat: 24gSodium: 342mgPotassium: 28mgFiber: 3gVitamin A: 563IUCalcium: 90mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 560 votes (538 ratings without comment)

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Recipe Rating


  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    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!!!

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 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!

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