Eat low-carb and have your banana bread too with this simple keto banana bread recipe! It's easy to make, low in carbs with no added sugar, and it tastes amazing. There's no banana extract- this recipe calls for real bananas (and yes, it's still keto friendly, with just 4 grams of net carbs per serving!). Sweet and tender with the perfect crumb and real banana flavor, it will make all your low-carb banana bread dreams come true. 😉
I simply LOVE banana bread. I think it's one of those recipes that holds a bit of nostalgia for many people.
Traditional banana bread- a moist and tender loaf packed with real bananas- was often a go-to snack, quick breakfast or dessert when I was a kid. Each bite is sweet and comforting and familiar.
So when it came to developing a low-carb banana bread recipe, there were certain expectations that I just couldn't lower. The biggest one: using real bananas. Funny enough, that's the "secret ingredient" to this sugar-free banana bread. 😉
are bananas keto?
If you've dismissed bananas as being off limits while on a low-carb or keto lifestyle, you're not alone. Many keto diet recommendations suggest avoiding bananas due to their higher carb and sugar content.
While that's generally true, I feel that it's best to approach ketogenic-friendly eating as more of hitting a ratio goal (of fats to protein to carbs).
To put it quite simply, it all comes down to the serving size of banana and how you're consuming it. There's a big difference between eating a banana on its own and eating a slice of banana bread made with only one banana in the entire loaf.
For the sake of good food and balanced eating, my personal opinion is that you can incorporate fruits deemed "off limits" into a low-carb / keto lifestyle. Within moderation, of course.
why this recipe works
Balance is key, friends, which is exactly what I had in mind when creating this healthy banana bread recipe! It is essentially an almond flour banana bread, featuring a little coconut flour and flax seed meal for added fiber and moisture. And just a bit of banana means it tastes like the real thing.
This sugar-free banana bread is:
- soft and tender
- gluten free and grain free
- low carb diet and ketogenic diet friendly (with only 4 grams of carbs per serving)
- sweet with real banana flavor (no banana extract here!)
Here are the simple ingredients you will need:
- olive oil, coconut oil or unsalted butter
- full-fat unsweetened coconut milk (or coconut cream)
- large eggs, pasture-raised when possible
- vanilla extract
- an overly-ripened medium banana, mashed
- granulated monk fruit sweetener (I especially like Lakanto "Golden" for this recipe)
- almond flour (super fine and blanched- not almond meal)
- coconut flour
- ground flax seed meal
- baking soda
- baking powder (gluten free and aluminum free)
- cinnamon (optional)
- chopped walnuts, pecans, or sugar-free chocolate chips as yummy, optional add-ins
Note: I use a square or rectangular baking pan (a cake pan would work too) but I've also made this in a standard loaf pan. Check out the full recipe for that since the bake time and process is slightly different.
Just like a classic banana bread, this keto banana bread comes together super fast and with little effort! Enjoy it fresh out of the oven for breakfast or as an afternoon snack-- I think anytime is an appropriate time for banana bread, don't you?
Here's a quick look at how easy it is. Be sure to scroll to the bottom of the page to view the printable recipe card.
- Make the batter. Preheat the oven to 350°F and line a baking dish with parchment paper. In a small bowl, mash the banana and stir in the oil (or butter), eggs, coconut milk, and vanilla. In a large mixing bowl, whisk together all of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the batter is well-combined. If using add-ins, like walnuts, stir them in at this time.
- Bake the low-carb banana bread. Pour the banana bread batter into the baking dish (or prepared loaf pan). Bake at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. (See notes if baking in a loaf pan).
- Cool and slice. Remove the banana bread from the oven and allow it to cool for 10-15 minutes before slicing if you're enjoying it warm, or let it cool completely on a wire rack. With a rectangular dish, I cut the banana bread into 12 squares.
recipe tips for the best results
- If baking in a small loaf pan, the banana bread will need to bake longer, about 45-50 minutes. If the top is getting brown after about 35-40 minutes in the oven, simply place a sheet of aluminum foil or parchment paper over the banana bread and continue baking.
- For muffins, you can use this keto banana bread recipe and pour the batter into a muffin pan, about ¾ of the way full. Bake the muffins at 350 for about 25 minutes.
- Make sure all of your ingredients are at room temperature. This is especially important if you're using melted coconut oil since it can re-solidify when mixed with cold eggs. Room temperature ingredients will ensure everything in the batter is well incorporated.
- To store, cover the banana bread with plastic wrap or transfer pieces to an airtight container. Store at room temperature for up 4-5 days.
- Parchment paper is highly recommended for easy removal. If you don't have it, use a bit of non-stick baking spray (preferably avocado oil) or grease the pan with avocado oil, coconut oil, ghee or butter.
- If you're not too concerned with the natural sugars in the banana, you can double the amount (use two overripe bananas!) for a bolder banana flavor.
- I like the caramel taste of Lakanto's Golden Monkfruit Sweetener or Brown Monkfruit Sweetener in this recipe (affiliate links) but you can also use any keto-friendly sweetener that's a 1:1 substitute for sugar. A brown sugar substitute will give you the best flavor. If using granulated allulose, add an extra ⅛ cup since it's not as sweet.
- To make this paleo-friendly, you can use the same amount of coconut sugar.
- If you don't have coconut milk, sub in Greek yogurt or sour cream.
frequently asked questions
The answer to this question will vary depending on who you ask! Generally, bananas are usually avoided but since we're only using one whole banana in this entire loaf, the carb count and natural sugars are incredibly low per serving. Plus, that one sugar-y banana is paired with high-fiber and high-protein ingredients. That means this banana bread should have very little impact on your blood sugar and is in fact, keto and diabetic friendly.
When stored properly, this banana bread will freeze well and keep for up to two months! I recommend freezing it in a freezer-safe bag (like Ziplock). Defrost at room temperature before serving.
I hope you love this sugar-free banana bread recipe and enjoy it as much as my family does! Fitting banana bread into a low-carb lifestyle is something really worth celebrating, yeah?
you might also love...
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- Keto zucchini bread that is extra tender and delicious! I love this sweet, low carb bread and it's a great way to sneak in some extra protein and veggies. 😉 Fresh zucchini adds just the right amount of moisture to the bread. Stir in dark chocolate or nuts for tasty add-ins.
- This low-carb and gluten-free orange cake has a punchy citrus flavor and the perfect crumb. Fluffy egg whites give the cake lift, while a mix of almond flour and coconut flour create an incredible texture that's tender but sturdy. Serve this simple snacking cake with a dollop of homemade whipped cream or make a Greek yogurt cardamom cream topping (details in the recipe).
- 1 medium overly ripened banana
- ⅓ cup extra virgin olive oil or coconut oil (or grass-fed butter if not dairy-free)
- ¼ cup unsweetened, full-fat coconut milk or coconut cream (at room temperature)
- 3 eggs, pasture-raised when possible (at room temperature)
- 2 teaspoons vanilla extract
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tablespoon ground flax seed meal
- ⅓ cup granulated monk fruit sweetener (I prefer Lakanto "Golden" sweetener)
- ¼ teaspoon salt
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional)
- chopped walnuts, pecans, or low-carb chocolate chips for optional add-ins
- Preheat the oven to 350°F. Line a baking dish with parchment paper (I use a rectangular dish, but square or round cake pan will work too). Allow overhang on the parchment paper so you can easily grab the paper and lift the bread out after baking.
- Place the banana in a medium bowl and use a fork to mash it well. Stir in the oil (or melted coconut oil/ melted butter), eggs, coconut milk, and vanilla.
- In a large mixing bowl, whisk together the almond flour, coconut flour, flax seed meal, monk fruit sweetener, salt, baking powder, baking soda, and cinnamon.
- Pour the wet mixture into the dry ingredients and stir until the batter is well-combined. If using add-ins, like walnuts, stir them in at this time.
- Pour the batter into the prepared baking dish. Bake at 350°F for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the keto banana bread from the oven and allow it to cool for at least 10-15 minutes before slicing. With a rectangular dish, I cut the banana bread into 12 squares.
For baking in a loaf pan: Bake the keto banana bread longer, about 45-50 minutes. The top may start to brown after about 35-40 minutes in the oven. Place a sheet of aluminum foil or parchment paper over the banana bread and continue baking. This prevents the top of the loaf from burning.
For keto banana bread muffins: Line a muffin tin with paper baking cups. Pour the batter into each cup, about ¾ of the way full. Bake the muffins at 350 for about 25 minutes.
Make sure all of your ingredients are at room temperature. This is especially important if using melted coconut oil since it can re-solidify when mixed with cold eggs.
To store, cover the banana bread with plastic wrap or transfer pieces to an airtight container. Store at room temperature for up 4-5 days.
If you're not too concerned with the natural sugars in the banana, you can double the amount (use two overripe bananas!) for a bolder banana flavor.
Estimated nutritional information is calculated without the monk fruit, which is zero calories, zero carbs, and zero grams of sugar.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gCholesterol: 47mgSodium: 25mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 2gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.