This Low Carb, Keto Friendly Banana Bread is exactly what you have been missing on your ketogenic diet! Try it with your favorite additions, like chocolate chips or chopped nuts.
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Oh, how I have missed banana bread. Is it dessert? Is it breakfast? I have no idea - all I know is that it's 100% delicious! This recipe is perfect for breakfast, dessert, or just a quick snack.
For more delicious keto-friendly banana recipes you have to check out my keto bananas foster pancakes, keto banana pudding, or low-carb peanut butter and banana cupcakes.
Ingredients
- Overripe banana - It is really important that you use an overripe banana. I first tried using banana extract instead of real bananas. However, I realized pretty quickly that extract wasn’t gonna cut it. The texture was all wrong and it tasted more like banana candy than actual bananas. See the FAQ section about leaving out the banana and eating bananas on keto!
- Eggs, Egg Yolks, Butter, and Flax Meal are all integral to the recipe and not only act as a binder to keep the bread together, but they also help to keep the bread moist.
- Sweetener - I used powdered erythritol, but you can use any granular sweetener that you like. Be sure to check this conversion chart if you use something else!
- Optional: If you'd like you can add sugar-free chocolate chips and/or chopped walnuts or pecans.
I also like to make this 'bread' into muffins. This makes it easier to portion (and easier to stick to one serving!) Having it as muffins also makes it a terrific grab and go breakfast for my kiddos - which makes mornings so much easier for me 😉
How to make Keto Banana Bread
To start with this low-carb banana bread, preheat your oven to 350F and prepare a loaf pan, with nonstick spray. Next, mash your banana in a large mixing bowl, then add in the eggs, egg yolks, melted butter, and vanilla stirring to combine. You could also toss this all into a food processor or blender, but I prefer to mix by hand.
After that, combine the almond flour, flax meal, Erythritol, salt, and baking powder in a separate bowl and stir. Then, add the dry ingredients into the wet and mix well.
At this point, you can fold in some chocolate chips or chopped nuts if you would like. I love Lily's stevia-sweetened chocolate, but there are a bunch of keto-friendly chocolate options.
Next, transfer to the prepared baking dish and bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
I love to eat mine warm and smeared with butter. To me, it doesn't get any better than that!
Tips and FAQs
Bananas have quite a lot of sugar which typically makes them off-limits for most keto dieters. Luckily this recipe uses just 1 banana to deliver the best flavor, while still keeping the carbs per serving low enough for a keto diet.
If you prefer not to use an actual banana you can use about a half cup of finely shredded zucchini and banana extract to taste.
Coconut flour does not substitute evenly for almond flour so it would be best to use a keto banana bread recipe that was developed to use coconut flour. Here is a great one to try!
For dairy-free or paleo you substitute melted coconut oil or Ghee for the butter. If you opt for ghee, I recommend trying vanilla bean ghee (affiliate) it's so good and it makes a great addition to baked goods!
📖 Recipe
Keto Banana Bread
Ingredients
- 1 Overripe Banana medium
- 2 Large Eggs
- 2 Egg Yolks
- ½ cup Butter melted (sub ghee or coconut oil for dairy free, paleo options)
- 1 teaspoon Vanilla Extract
- ¾ cup Almond Flour
- ¼ cup Flax Meal
- ½ cup Confectioners Erythritol or sweetener of choice
- ¼ teaspoon Salt
- 1 teaspoon Baking Powder
Instructions
- Preheat the oven to 350F and grease a muffin tin or large loaf pan with nonstick spray.
- In a large bowl, mash the banana with a fork then add in the melted butter, eggs, egg yolks, and vanilla. Stir until well combined.
- In a separate bowl, combine the almond flour, flax meal, erythritol (or other sweetener), salt, and baking powder. Stir until it's all mixed together.
- Gradually combine the dry ingredients with the wet, stirring after each addition, until they are well incorporated.
- Transfer batter to muffin tin or loaf pan, and bake 20 minutes for muffins and 30-35 minutes for a loaf pan.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Martha says
I’ve used this recipe an added banana extract instead of vanilla with SF Lilly’s chocolate chips and chopped walnuts! Yum, yum, yum!!!
Thanks for sharing!!👌👌
Ryan says
How much banana extract did you use in substitution of the banana? Was thinking of doing the same thing
Vana says
She did not use the extract in stead of the banana, but in stead of vanilla (that’s what she writes...). I also used banana extract. But also the banana AND the vanilla. Aprox. 15-18 drops of the extract. Still in the oven, smells like heaven.
Patti says
how much banana extract instead of the banana
Jim Myler says
I used 3 small bananas and no yolks with chocolate chips. was juicy and fantastic
Thx for the Recipe
Derric says
I added a 1/4 tsp banana extract along with the vanilla as well. I also threw in 1/4 tsp of cake batter extract. Delish!
Kayla says
So you used the banana extract to get rid of the carbs?
Janet says
The banana extract does not cancel out the carbs, but it does enhance the banana flavor.
Richelle says
Hi! Your recipe is awesome! I made two bartches. One with the exact ingredients and added some walnuts. It was delicious. I had to eat 2 slices though to satify me lol! It was addicting so i made another batch and doubled the recipe except for the banana (to avoid doubling the carbs) and instead of vanilla, I used 2tsps of banana extract. I also added walnuts to it. Boy it tastes exactly like the first one minus the extra carbs. So good!
Karoline says
This banana bread recipe was delicious! And only 3 net carbs per muffin!
Jackie says
This is the best banana bread I have had since starting keto 6 mth ago. I didn't have any flaxseed so used an extra 1/4 cup of almond flour and it was just perfect. Definitely my go to recipe now.... Thank you for sharing
Sabra says
Thanks so much for the review and way to go sticking to keto for 6 months 🙂 That's awesome!!
Jazmine Arreola says
I didn't have flax meal and just used that same amount in pecans. It came out good, but was slightly flat. I don't know if it's because I opened the oven or the flax, but the flavor was awesome.
Sabra says
So glad you liked it Jazmine!
Marlo says
I Did the same. This is an excellent recipe .
Michelle Smith says
Could I use slightly more erythritol to make it a little sweeter?
Sabra says
Hi Michelle! That should be fine 🙂
Candi says
I’ve just tried the recipe yesterday and the keto banana muffins came out smelling good and delicious! I’ve tossed in 1/3 cup of shredded coconut flakes and 1/4 cup of walnut pieces to add to the texture. It’s absolutely a low-carb, sugar-free treat for the day! Thanks!
Sabra says
Thank you for the review! I'm so glad you enjoyed them 🙂
Caroline Nielson says
Just made these muffins! They were so delicious 😋
I added chips, coconut and pecans oh and some banana extract as someone had suggested
It was so simple to make compared with other recipes.
My hubby says “ I can see you’re not going to like these so I’d better take them all
From you” haha!
Sabra says
Thanks for the great review Caroline 🙂 Glad to hear that it was a hit!
A says
Made as directed and added just a few Lily;s chips to the tops. The chips melted in but who cares! I made them for my kids while I am on an extended fast. That may have been a mistake. They smell too good 🙂
Alicia H says
I’ve made this as Banana Bread many times, it’s so delicious. I make 4 loaves at a time so I can freeze them. I’ve added a sprinkling of Swerve brown sugar replacement to the top of each loaf just after I take the loaves out of the oven. For an extra touch of yummy. This recipe is heaven.
Carmen Pardella says
Can you shared process for freezing and thawing? I have never tried but am definitely interested.
Yvonne says
Since I’ve started carb cycling, I’ve been searching for recipes to help with the craving for breads and sweets. Tried lots and they were all lousy. Until this one! Love it soooo much! Thank you for helping me stick to this new eating lifestyle!
Courtnie says
I can’t wait to try this recipe! Can you sub coconut flour instead of almond flour?
Sabra says
I can't say for sure since I haven't tried it personally, but I think it should work. Just remember that coconut flour is much more absorbent then almond flour, so only use about 1/3 of the amount xo
Francis says
I have made a banana loaf instead of muffins. It is sooooooooooooooooo good 🙂
Sabra says
Thanks for the review Francis, So glad that you enjoyed it!
Marcy says
Wow! Awesome recipe! Only made a couple of changes. For sweetener, I used 1/4 cup Sukrin Gold and 1/4 cup Swerve. Also used 1 whole cup Almond Flour (no flax meal in pantry) and added 1 tsp Banana extract in addition to the vanilla called for.. It’s the closest thing to real banana bread that I’ve ever tasted, and I’ve been Low Carb over 5 years. Having 1 banana throughout 12 muffins is really not that bad. Thank you for sharing this awesome recipe!
Jhim says
Can you substitute coconut flour for the almond flour? My grandson has a severe, all-nut allergy (minus coco-NUT), thanks.
Jhim says
sorry, just read through the rest of the comments (durrr.....)
May says
Will this kick me out of Ketosis because of the banana? I love banana bread and I would like to make this recipe
Sabra says
Hi May! As long as your total net carbs (carbs - fiber) stay under about 20 grams for the day, you should be just fine and should not be kicked out of ketosis 🙂
Lynda says
These are my favorite Keto treat. I make them in muffins and leave out the chocolate chips. They are delicious. A perfect snack in the afternoon.
Sabra says
Thank you Lynda!
Louise says
Added rum extract and that took it over the top.
Sabra says
ooohh that sounds awesome! Thanks for sharing Louise 🙂
Nikki says
What can i use in place of eggs? I started the recipe and turns out I only have one...
Sabra says
Hi Nikki, If it's not too late you could halve the recipe and probably get away with just one egg. Otherwise, you might need to wait until you have more. The eggs are essential for binding the ingredients together.
Hope that helps!
Meagan Cunningham says
I made these last night and they were delicious!! This morning I tried them again with 1tsp banana extract & 1/3 cup Fage Total Greek Yogurt to make them even lower carb and they turned out great! Definitely keeping in my favorite recipe list!!
April Whaley says
Hey, it is in the oven right now. Lol! But was wondering, do you think this could be made into pancakes? I'm not really a cook and while mixing, I thought it would be good pancakes.
Sabra says
Hi April! I think that pancakes would actually work and I am mad that I didn't think of it myself! If you try it be sure to cook them on really low heat and wait to flip them until they are pretty 'set' if that makes sense and let me know how it goes!
Leigh says
This banana bread is delicious. I've been looking for low carb recipes. I've made this twice now, using half butter and half coconut oil. This time I doubled the recipe and made some as muffins. Yum! I did not use chocolate chips, although that is likely quite good too.
Clarise Boudreaux says
This looks like a wonderful recipe. Making it today. My daughter in law is paleo, do you think I could make one with maple syrup. I think paleo doesn't allow sweeteners. I know I'm adding liquid, and don't know how to make up for extra liquid. Thanks.
Sabra says
Hi Clarise! I hope it's not too late, but yet you should be able to use maple syrup. If the batter seems too wet, you could toss in a little bit of coconut flour.
Clarise says
Thank you, it worked wonderfully. I did put in some extra coconut flour.
Leigh says
I've made these at least three times since I found your recipe and website a little over a month ago. I have doubled the recipe the last couple times. I made the loaf, and take muffins to my mom. They disappear in no time. I haven't added any chips, and is delicious without any. Great for breakfast or a snack!! Thank you for sharing the recipe.
Sabra says
Thanks so much Leigh!
Lizzy Parra says
Perfect! Made these with sugar free chocolate chips and topped with strawberry cream cheese. So good
Alessandra says
Wow it came out very good!
Kemy says
It came out excellent added oat fiber instead and also added walnuts bits 1/3. Cup its 😋 it’s turned out yam
Sabra says
So glad that you enjoyed this Banana Bread Kemy!
Aida says
IHelp! have granular Swerve. What would the measurements be for that?
Sabra says
Hi Aida, the measurements would be the same for granular swerve 🙂
Melissa says
These were so delicious. After 6 months on keto Ive finally found a treat to replace my beloved cafe banana bread !! Thank you 😊
Sabra says
Hi Melissa! So glad you enjoyed this banana bread. Thanks for the great review 🙂
Connie says
Just curious can you use more banannas? My old recipe not Keto calls for 4 banannas, Everybody seems to like these but I'm wondering will it be enough bananna flavor?
Sabra says
Hi Connie, You could use more bananas but you would likely need to reduce the other liquids in the batter to compensate for the extra banana. Also, be aware that increasing the banana will significantly increase the carb count as well 🙂
Holly says
These are really good.! I added a little cinnamon to the mix and yummm! This Keto gal is happy to have found your recipe 🙂
Sabra says
Thanks Holly!
Stacey says
Hi, how do you store these?
Marcy says
Just put into storage container in freezer and get out as needed. Microwave 20 seconds.
Miriam says
Could I use chia seeds in place of the flax?
Jennie says
I just made them and had a flax/chia blend that I used - they were delicious! Not sure about the straight sub of chia for flax but I really recommend the combo. Thank you for this recipe - it was delicious!
Maria says
Finally, a keto dessert that really tastes great, thank you!
Amanda Grimes says
This was my first attempt at making keto banana bread and I am over-the-top impressed!! Our family had a favorite banana bread for the past 20 years and this is right up there with it!! I only added one egg yolk with the two whole eggs due to the 2020 pandemic LOL and I also added a half a cup of walnuts. Super impressed with this recipe! Thank you so much!!
Sabra says
Thanks for the awesome review, Amanda! We have been baking A LOT of this banana bread during the quarantine also 🙂 Glad that you and your family enjoyed it!
Daga says
I tried so many different keto recipes and this one is by far the yummiest and easiest (not to mention fastest) to make. Thank you so much. Now I look forward to having some ripe bananas around. I also add a trail mix or whatever nuts and dried fruit I have around for that added kick. I added hemp hearts too and boy it was yummy and filling.
Dianna says
I have made these several times and they are delicious! I am trying really hard to portion control and not eat half the loaf at once. Do these taste good after freezings them?
Sabra says
Hi Dianna! So glad that you are enjoying this banana bread! It does freeze really well! I just let them thaw at room temperature and then heat them up for a few seconds before eating. Hope that helps 🙂
Deb says
I am making this banana bread again today. I love banana bread but there were too many carbs in the traditional version. This is fabulous! My husband and I both love it. Thank you so much! This recipe goes in my favorites file!
Sabra says
Thanks for the great review Deb!
Andrea Rose says
I have tried many sugar free almond flour banana bread recipes and this was by far my favorite. It was very moist and so delicious. We made it as muffins and they cooked in 20 minutes. I highly recommend trying this one out.
Dani says
I made this banana bread recipe for the first time and it was absolutely amazing. My boyfriend even said it tasted better than the "unhealthier" banana breads. Unfortunately when I made it again for the second time, it turned out really soggy 🙁
Not sure what happened. The only thing I changed was the flax meal, I couldn't find flaxseed so used linseed instead and milled myself, but doesn't seem like this could be the issue. Do you know what could have made it go soggier this time?
Deborah L Brannaka says
Mmm, Mmm, Mmm. I didn't change a thing. It is so good with just a little butter on it right out of the oven.
Sisan says
Great flavor but sis not cook in the middle. Batter was very thin. Dloolowed revipes exactly but added 1/2 more of a banana. Fell apart when taking it out of loaf pan. Had to put pieces back into the oven to cook for an additional 10-15 min., still tasted great. Not sure what went wrong. I am making a second time and added an additional 1/4 cup almond flour and the batter looked more like it is supposed to.. cooking in 3 small loaf pans. Hopedully will cook through. What size loaf pan do you use when you say one large loaf pan?
Nicole S says
Amazing! One of the best banana breads I've ever tasted keto or not! Moist, with the perfect crumb!!!
I know it's not helpful when people leave reviews after changing the recipe, but I made a few personal changes that I always do since I've been low carb baking for many years; replaced 1T of the flax w 1T coconut flour (I find it helps absorb excess moisture), used only half banana, added 1tsp of natural banana extract and 1tsp of artificial banana flavor, 1/2 tsp xanthan gum, and 1tsp of ACV.
Just little tricks I've learned but likely not necessary to make this recipe a success! THANK YOU!!!
Bernadette says
Just wondering what other sweeteners I could use instead of swerve? Would monkfruit or stevia work? Thanks!
Sabra says
Hi Bernadette! Just about any sweetener that you like would work fine. I regularly use Lakanto monk fruit with great results. Hope that helps 🙂
Dana says
Nothing with Banana is keto. Stop false advertising.
Marcy says
If the macros are in your range then this recipe is fine. ONE banana between 12 muffins shouldn’t kick you out of ketosis. If it does, then you know this recipe isn’t for you. If you’re going to the gym and lifting weights this is a perfect snack afterwards.
From goggle:
There are several versions of the ketogenic diet, including:
Standard ketogenic diet (SKD): This is a very low-carb, moderate-protein and high-fat diet. It typically contains 75% fat, 20% protein and only 5% carbs (1Trusted Source).
Cyclical ketogenic diet (CKD): This diet involves periods of higher-carb refeeds, such as 5 ketogenic days followed by 2 high-carb days.
Targeted ketogenic diet (TKD): This diet allows you to add carbs around workouts.
High-protein ketogenic diet: This is similar to a standard ketogenic diet, but includes more protein. The ratio is often 60% fat, 35% protein and 5% carbs.
Sabra says
Thank you SO much for this comment Marcy!
Carina says
A ketogenic diet is any diet that induces and keeps you in a state of ketosis. It is the limiting of appreciable amount of carbohydrates that puts you into a ketogenic state, and keeps you there. What foods you eat is ultimately up to you, as long as you stay within your macros. Obviously some foods are lower in carbs than others that make them more suitable for this diet, but it doesn't mean that other higher carb foods have to be eliminated altogether, especially something as good for you as a banana.
Beatriz Bogard says
I loved your recipe! thank you for sharing!
I used sour cream instead of butter, Lakanto monkfruit sweetener, added 1 tsp of cinnamon and 1/2 a cup of chopped pecans.
The texture was great, fluffy and delicious!
Thank you,
Beatriz
Toni Hamer says
My husband and I have just started the keto diet, I made his for desert and it made us feel as if we cheating, when in actual fact we weren’t , thank you for this wonderful recipe
Toni Hame
Wendy says
I made muffins and they are SO GOOD! I was lazy and just added everything to my food processor at once. It worked out great. Will definitely be making these again. Next time I might add chocolate chips or nuts, but I enjoyed them as-is so maybe not ☺️. Thank you for a wonderful recipe!
Alicia says
I love this bread. Making a double batch today. I put swerve brown sugar replacement on top before I bake it. Amazing tastes too good to be true ,
Carina says
I just made these today and not only did I love them, but so did my kids! I had another over ripe banana to use so made another batch, but this time replaced the butter with a high protein, low fat Greek yoghurt (Aldi brand). Loved this one even more. Will definitely make again. Thankyou!
Eric says
Omg! I’ve tried this recipe, and tweaked it just a little bit, and the result is amazing! The banana bread is so tasty, delicious, light and fluffy and still low-carb! Woah! Thanks for sharing this recipe with us, amazing!
Becky says
I used 3/4C Almond Flour and 1/4C coconut flour with 1/2C of melted coconut oil. I also crushed some fresh salted Macadamia nuts to the batter and on the top which came out perfectly toasted. The entire loaf came out sooo moist and everyone in the family loved it! Even my sisters kids who eat a lot of sugar really liked it and my skeptical husband said it it had no artificial taste what-so-ever. This will be a go to for my family for sure!
Becky says
I forgot to say that I put all of the ingredients int Carb Manager recipe builder as I made it in above comment and it only came to 4 NET CARBS per slice based on 10 slices in a large loaf pan.
Andrea says
This was delicious! I love banana bread and so excited to eat this. I was wondering how long you think these could sit on the counter or do you recommend freezing right away?
Thanks!
Donna says
These were wonderful. The first time I made them exactly as written. This time I tried some changes. I followed the guidance and used 1/2 c almond flour and 1/4 cup coconut flour (I have to limit almonds due to kidney stones), I substituted 1/4 cup 5% fat yogurt and 1/4 olive oil (only had EVOO) for the butter so that I could minimize the saturated fat. They are light and wonderful! I am not a full out keto follower, but a pre-diabetic with major gut surgery for cancer so saturated fats can be dicey. Thank you for a wonderful success base that I could adapt for my needs. As I said at the beginning-the original recipe is wonderful if you don't have to do any subs.
Long says
These recipes look yummy. Thank you for posting.
Dustin says
Sooo tasty ! Inexpensive to make, really quick, delicious and filling. It’s a winner !
Angela Sharifi says
I love this banana bread .. has a lot of flavor with just one banana .
Chaz Smith says
I inadvertently used almond MEAL instead of flour and my batter was literally a very runny mess. I decided to throw in 2/3 cup of coconut flour, thinking this would remove most of the moisture. It definitely did that and what I was left with was a wet but fairly stiff mass of ingredients. I thought, whatever, I'll press it into my bread pan anyway. I mean what's the worse that can happen? Even if I end up with a huge, flat, keto banana, coconut cookie I'm good. I put all this and some small hope into the oven for 35 minutes exactly and... WOW!! This turned out to be the tastiest keto banana bread ever!! In all the melee, I also forgot to add the melted butter to the previous batter mix! Didn't seem to make a bit of difference. Simply fantastic Keto Banana Bread (with coconut flour!) recipe.
Gretchen says
This was very moist and tasty. Followed the recipe and added a few chocolate chips to the tops of the muffins.
Sheri says
Love love love!!! I followed your recipe almost exact except for the sugar I used 1/2 the amount called for & used Lakanto Golden sugar replacement only because that fits my tastebuds better. I actually made a double batch and split it equally & it is delicious in every way. In fact I usually blob a glob of butter on top & I tasted it before I did so and it was already perfect the way it was hot out of the oven. Such a great recipe, thank you!
Barbara C Nance says
I made this recipe and really liked it! I really like the combination of the almond flour and flax meal. And you turn my bed to a zucchini bread recipe? I have looked I had other keto zucchini bread recipes and not found any that use the almond flour and flax meal. One of the problems of making these keto recipes is that you invest and then every recipe seems to have different special products. It gets expensive!
Beth H says
Perfect!
Phyllis says
OMG!!! I want to eat the entire loaf. My 4 year old LOVES! And it's husband approved as well. I mean, seriously fantastic recipe!!
Amanda says
Yum! I love fly by the seat of my pants dinners! This looks so good! Thanks for sharing.👍. Lots of love for moms menu.
Lindsay says
Really delicious flavor! Both times I’ve made it it’s had a VERY moist consistency…almost gooey like bread pudding. First time I baked for 35 minutes and second time for 45 minutes. Not sure what I’m doing wrong but the end product is still delicious…banana bread pudding 😉
Ann says
The recipe is very good! The video shows the sugar being added to the butter, egg, etc. however, the written recipe has the sugar added to the almond flour, flax etc. Which is the correct way?
Sabra says
Hi Ann! I'm glad that you enjoyed it! You can add the sweetener at either time. I have tried it both ways and haven't noticed much difference either way. I hope that helps and I am sorry for the confusion 🙂