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!
Table of Contents
- 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.
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.
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
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!
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 chocolate zucchini bread– Perfect for a wholesome dessert or when you want a chocolate fix.
- Keto zucchini bread– This quick bread can be made sweet OR savory.
- Keto pumpkin bread– Perfect for the Fall season.
- Keto blueberry bread– I love a slice of this for a quick breakfast.
- Keto bread– Always a classic and toasts perfectly.
Keto Banana Bread
- 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
- 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.