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!
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.
More keto bread recipes to try
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.
