Moist and super simple to make: this sugar free banana bread is perfect for breakfast or as an afternoon snack. At 4.4g net carbs per slice, it is suitable for low carb diets. Gluten free and grain free.
There’s lots of people around who will tell you bananas are “not allowed” when you’re eating low carb. Here’s what I think: A banana is high in sugar and carbs. But if you’re choosing your recipe wisely, you can enjoy all the banana taste without actually letting your blood sugar rocket sky-high.
Most low carb banana bread recipes use banana flavouring instead of a real banana. This obviously keeps the carb count really low. But I think you’ll never get close to the taste of a REAL banana with extracts, not to mention the wonderful moist texture of a legit banana bread.
Bananas have a very intense flavour. 1/2 a cup of mashed banana – that’s one large banana or 2 small ones – is enough to create a bread that’s low in carbs and low in sugars. This low carb banana bread contains 1/8 of a banana (I’d say that is about 1 bite) and 4.4 grams of net carbs per slice.
Quick note – I’m calling this recipe “sugar free banana bread” because I’m using erythritol instead of added sugar, honey or maple syrup. It comes in at 2.7 grams of (natural) sugars per slice, which is equivalent to just over 1/2 teaspoon.
How to make sugar free banana bread – step by step:
1.) Put the eggs, mashed banana and melted butter in a bowl. Blend until smooth and frothy with an electric mixer.
TIP: It is ABSOLUTELY ESSENTIAL to use an overripe banana in this recipe. It should have lingered in your fruit basket forever and have brown specks on the skin.
2.) Stir together the dry ingredients – almond flour, erythritol, cinnamon and baking powder – in a separate bowl. Then add to the egg mix.
I used golden erythritol in the images, which is a brown sugar replacement. But any granulated sweetener will work.
3.) Blend!
4.) Last, stir in the crushed walnuts, keeping some back for decorating.
5.) Fill into a bread tin lined with parchment paper and bake for 40 minutes.
Tip: Check after 30 minutes to see if the banana bread is browned already. If so, cover loosely with aluminium foil for the last 10 minutes to prevent burning. (I covered my bread at minute 35 and found that it was browned a little much for my liking.)
Low Carb Banana Bread – tips and recipe variations
Don’t have walnuts? You can use any nuts in this recipe. I think pecans or hazelnuts would work particularly well.
Instead of nuts, you could add sugar free chocolate chips instead. It’s easy to make your own. Alternatively, use chopped dark chocolate with a cocoa content of at least 85 % or a brand like Lily’s.
I used a small 7.5 x 3 inch loaf tin (1 lb volume) for this recipe. It’s the perfect size for low carb bread because it’s nutrient dense and filling and servings need to be smaller. If you use a loaf pan like this, your bread will be taller than wide.
If you only have a full size bread pan, you can double the recipe. I this case, increase the baking time to about 1 hour. Be sure to insert a knife to test the inside is baked (if it comes out with dough sticking to it keep your bread in a bit longer). Again, cover the top loosely with aluminium foil once the top is browned to prevent burning.
To make this recipe dairy free, replace the butter with coconut oil.
I used ground almonds in this recipe. This is equivalent to regular blanched almond flour in the US. Almond meal (essentially almonds ground up including skins) would also work well and give a more rustic texture.
If you’re using super fine almond flour, I recommend to reduce the amount to 1 1/4 cup as it is more absorbent.
I have not tried this myself, but it should be possible to replace the almond flour with 1/2 cup of coconut flour.
To make this banana bread egg free, sub with flax eggs: mix 3 tbsp of ground flaxseed and 9 tbsp of water, let sit for 10 minutes so the flax can absorb the liquid. Then add to the batter.
How to store Keto Banana Bread
I tend to keep the bread in a cake tin on the counter for a couple of days. Then I store it in the fridge. It stays fresh for about 1 week.
You can also freeze it! I do this with all my almond flour cake recipes. I slice the bread before freezing. That way, I can simply take out one slice when I feel like a treat.
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Tried this recipe? Give it a star rating below!
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Low Carb Sugar Free Banana Bread
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Ingredients
- 1 1/2 cup / 150g almond flour or ground almonds
- 1/2 cup / 120g mashed banana 2 small or 1 large, very ripe
- 3 eggs large
- 2 tbsp butter, melted
- 1/4 cup / 50g granulated erythritol (So Nourished)
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/4 cup / 30g walnuts, crushed
Instructions
- Preheat the ove to 180 Celsius / 356 Fahrenheit.
- Using an electric mixer, beat the eggs together with the mashed banana and melted butter until smooth.
- In another bowl, stir together the dry ingredients - almond flour, erythritol or sweetener of choice, cinnamon and baking powder. Add to the bowl with the egg/banana/butter mix and blend until well-combined.
- Last, stir in the crushed walnuts, reserving some to sprinkle over the top of the bread.
- Line a small (7 x 3.5 inch / 1 lb) loaf tin with parchment paper and fill in the dough. Sprinkle the leftover walnuts on the top.
- Bake for circa 40 minutes or until a knife inserted comes out clean. Check the cake at minute 30. If the top is already brown enough, loosely place aluminium foil over it so it does not burn.
- Let the banana bread cool completely before slicing.
Video
Notes
Nutrition
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Lorna says
Fingers crossed. It’s in the oven right now. I just finished making regular banana bread for my boys and the recipe is very similar but using almond flour and sugar alternative for the low carb. However the cinnamon is something different.
I added less than the recipe called for, and when licking the spoon (because come on, who doesn’t lick the spoon) I get it had too much cinnamon which masks the banana flavour. If I’m going to eat those all natural carbs found in a banana I want to taste the banana (which I miss so much)
Your recipes haven’t failed me yet, so I’m very hopeful!
Allison says
I made mini muffins using this recipe, and they are fantastic!! I made a small change — instead of adding walnuts, I used 1c almond flour and 1/2c walnut flour. I got the walnut flavor, without having chunks of nuts. Also used monk fruit sweetener, as erythritol gives me the “cool mouth” feeling that I don’t love. Truly delicious, and I will definitely be making this again and again!!
Patricia says
Can you use any kind of Sweetner for this banana bread ?
Katrin Nürnberger says
Yes, any sweetener would work.
SunnySide says
Followed the directions and rate it 4 stars because while delicious, the texture wasn’t perfect. Made a second loaf in which I separated the egg whites and yolks, mixed the yolks in as directed, but then whipped the egg whites to nearly stiff. Once all ingredients were mixed in except the whites, I folded in the whites with a spatula. Texture was AMAZING – absolute no difference between the almond flour and texture attainable with white flour. I will whip my egg whites from now on. Same was true of the scone recipe.
Katrin Nürnberger says
Thanks for your feedback!
Rosheen says
could I switch the cinnamon for ginger?
Katrin Nürnberger says
Yes, that would be an interesting flavour variation!
Diana Arapi says
I tried the sugar free banana bread. Doubled the recipe as I have a 9×5 inch pan. it came out delicious! Thank you Katrin!
Nicole says
I’m really excited to try this recipe – I wonder if I could use the same method to create a coconut loaf, if I switched the banana for desiccated coconut. Might have to try 😉
Katrin Nürnberger says
Hi Nicole, I think you’d have to add a fat if you wanted to leave out the banana and use butter or coconut oil. The banana is not only there for sweetness, but also to make the dough soft and moist. Or add half fat and half nut milk instead of the banana plus your desiccated coconut – just make sure your dough has a soft consistency.
Claire says
Simply delicious