This incredibly delicious, moist, and fluffy keto banana bread is made with low carb ingredients and contains no added sugar. It’s a gluten-free, banana-free low carb bread that’s the perfect fit in a keto diet. Perfect for a make-ahead breakfast or as a quick snack topped with peanut butter.
I can’t be thankful enough to whoever invented banana extract, as the most challenging part for me was completely giving up bananas.
This grain-free, gluten-free banana bread tastes just like classic banana bread but without the carbs. For just 3g net carbs per slice, this low carb sweet bread has become my favorite snack for my afternoon coffee.
Next on the list is making keto banana pudding. It sounds challenging, but stay tuned for an extremely easy and delicious keto pudding recipe!
What is Keto Banana Bread?
Keto banana bread is a delicious, low-carb alternative to the traditional banana bread. It’s made with almond flour instead of wheat flour and uses other keto-approved ingredients like butter, eggs, baking powder, and sweetener.
One slice of our keto banana bread contains approximately 200 calories and 3g net carbs per serving (1/12 of a loaf).
That’s significantly lower than the classic banana bread, which generally has around 300 calories and 30g net carbs per slice!
Are Bananas Keto-Friendly?
Are bananas keto? Unfortunately, keto and bananas do not go well together. Bananas are a relatively high-carb food and provide a source of sugar and raise blood sugar quickly, which can kick you out of ketosis.
According to the USDA, one medium banana (118g) has around 28g of carbs and 3.07g of fiber.
Watch our quick step-by-step video to see exactly how to make the best keto banana bread!
Why Are You Going To Love This Recipe
- Rich flavor – Nut flour and butter give this cake a unique depth of flavor.
- Low carbs – You don’t have to worry about counting grams with this one because a slice has only 3g net carbs.
- Super versatile – You can customize each loaf however you want.
- Perfectly moist and fluffy – Every bite is guaranteed to be heavenly soft, and flavorful.
Ingredients for Keto Banana Bread
The ingredients used to make keto banana bread are basic and easy to find. You probably have most of them in your pantry.
The only thing you’ll need to order is probably a pure banana extract that’s naturally gluten-free and made from pure bananas with no sugar added.
- Eggs – Always use room temperature eggs in keto baking recipes to avoid an eggy flavor.
- Almond Flour – The key ingredient in our low-carb banana bread is almond flour used instead of wheat flour. Choose a super fine blanched almond flour, and for the best results, you can sift it.
- Coconut Flour – Just a little bit of coconut flour to give the bread some texture and keep it from sinking.
- Baking Powder – It provides the bread with some rise and fluffiness.
- Cinnamon – add it for extra flavor, but if you don’t love how cinnamon tastes, leave it out.
- Butter – choose unsalted butter; grass-feed it is possible, or switch to coconut oil.
- Sweetener – I used erythritol in this keto banana bread recipe, but you can use stevia, monk fruit, or your favorite sweetener.
- Banana Extract – This is the critical component of our keto banana recipe. You won’t tell our banana bread isn’t made with real bananas since it has an authentic banana flavor without the sugar or carbohydrates. Choosing a high-quality natural banana extract is important since some banana imitation extracts tend to taste artificial.
- Heavy Cream – makes the bread taste super creamy. It can easily be replaced with coconut cream if you want to make paleo banana bread.
- Vanilla Extract – is not missing from any keto dessert, as it adds incredible flavor.
Best Sweetener Options
When it comes to low-carb sweeteners, you have a variety of alternatives to replace white table sugar. I don’t recommend using liquid stevia as when baking with stevia, it tends to make things bitter. Here are a few of my favorites:
- Granulated Monk Fruit
- Brown Sugar Alternative – if you can find it, use it to the closest taste to real banana bread.
How to Make Keto Banana Bread
If you follow just a few simple steps, you will enjoy the most delicious keto banana bread ever (trust me!). All you have to do is mix together the ingredients and pop them into the oven – voila, your very own loaf of Keto Banana Bread awaits!
Preparing The Batter
Add the wet ingredients to a large bowl: eggs, heavy cream or coconut cream, banana extract, and vanilla extract. Mix using an electric mixer until frothy.
Add almond flour, coconut flour, sweetener, baking powder, and cinnamon. Mix until all the ingredients are well incorporated.
If the egg mixture looks a little bit curdled, don’t worry the bread will taste incredible.
Now you can fold into the batter the chocolate chips and mix well.
Gently spread out the batter into a small loaf pan lined with parchment paper and top with any desired toppings.
I added some crushed pecans, but you can top them with more chocolate chips, walnuts, and even some banana slices if you’re not worried about carbs.
Baking Keto Banana Bread
Bake the keto banana bread in the preheated oven to 350°F for about 45-50 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Once done baking, remove from oven and let cool for 10 minutes before slicing up and enjoying!
Tips To Make The Perfect Keto Banana Bread
- Sift the coconut flour and almond flour together to remove any clumps.
- Make sure you’re not overmixing the batter.
- Make sure you’re baking the bread completely. It should be soft to touch, and when a skewer is inserted in the middle, it should come out clean.
- After 20 minutes in the oven, cover the pan with parchment paper to avoid over-browning.
- Before cutting the keto banana bread, let it cool thoroughly. It will fall apart if you try to slice it while it is still hot.
Variations On The Recipe
- If you want to make dairy-free bread, then you need to replace the butter with coconut oil.
- Add nuts or seeds to the batter for an extra crunch and nutty flavor.
- Mix in frozen berries such as blueberries or raspberries for an added burst of sweetness.
- Add spices like cinnamon or cardamom for extra flavor.
How To Store
- The keto banana bread, unlike typical banana bread, should not be kept at room temperature. The bread must be stored, covered in the refrigerator.
- Keto Banana Bread is freezer-friendly. This is how I store most of my almond flour cake recipes. Before freezing the bread, I slice it, then wrap it individually in foil. That way, if I want a treat, I can take out one piece. Then, if you’re going to enjoy it warm, all you have to do is to microwave for all 30 to 60 seconds.
Does Banana Extract Taste Good?
Ohh, Yes! In low carb baking, the banana extract is an excellent substitute for actual bananas. Bananas are fruit on the higher carbs side and can’t be included in your keto meal plan. The taste is delicious, and you’ll be amazed if you try it.
It would help if you were careful about the amount of banana extract. If you want to enjoy keto banana bread that tastes just like a real banana, you need to add just a few drops extra of banana extract. However, too much banana extract makes it taste bitter and unpleasant.
Serving Suggestions For Keto Banana Bread
Keto banana bread is the perfect treat for a cozy night in or weekend brunch with friends. Here are some of our favorite serving suggestions to make it extra special:
- Top with a generous layer of cream cheese frosting and sprinkle with cinnamon.
- Chocolate Chips – Even if you put them in the batter, who gets upset when there are more chocolate chips on top of the bread?
- Nuts – even if you choose to chop them or not, pecans work great on this keto banana bread.
- Blueberries – some fresh blueberries taste great.
- Make French toast from keto banana bread slices by dipping thick slices into an egg mixture before frying them in butter over medium heat.
No matter how you decide to enjoy your homemade keto banana bread, there’s no doubt that everyone will be asking for seconds!
Can I Make Keto Banana Muffins Instead?
Definitely, yes. If you want to have a smaller and cute version, you can choose to make keto banana bread muffins. All you have to do is to change the pan with a muffin tin lined with muffin pans. This recipe yields about 12 muffins.
Reduce the cooking time to 20 or 25 minutes and let them cool before carefully transferring to a wire rack to cool completely.
Is Keto Banana Bread Gluten-Free?
Yes, this keto banana bread is gluten-free. My grain-free banana bread uses nut flour instead of wheat flour which is gluten-free.
Looking for More Keto Bread Recipes? Try these:
- Keto Blueberry Bread
- Chocolate Zucchini Bread
- The easiest Keto Zucchini Bread
- Keto Cranberry Orange Bread
- 90 Second Keto Bread
Keto Banana Bread
- 5 large eggs room temperature
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup butter softened
- 1/2 cup granulated sweetener
- 1 tbsp pure banana extract
- ¼ cup heavy cream
- 1/4 cup sugar-free chocolate chips
- 1 tsp cinnamon optional
- 1 1/2 tsp baking powder
- 1 tsp pure vanilla extract
- 1/4 cup pecans or walnuts optional
- Preheat the oven to 350°F /180°C. Line an 9×5-inch loaf pan with parchment paper. Set aside.
- In a large mixing bowl, add the eggs, heavy whipping cream, banana extract, and vanilla extract. Mix using an electric mixer until frothy.
- Add almond flour, coconut flour, sweetener, baking powder, and cinnamon. Mix well.
- Incorporate softened butter and continue mixing.
- Fold the chocolate chips into the banana bread batter.
- Transfer the batter to the loaf pan lined with parchment paper. Top with crushed pecans.
- Bake the keto banana bread for 50 minutes until the top is golden brown(it should pass the toothpick test).
- Remove from the oven, and allow to cool for at least 20 minutes before slicing. Enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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