Moist and super simple to make: this keto banana bread is perfect for breakfast or as an afternoon snack. It is gluten free, grain free and only 4.4g net carbs per slice. A low carb banana bread that's a hit with the whole family, low carb or not!
Table of contents
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 extract 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 proper banana flavor with extracts, not to mention the wonderful moist texture of real banana bread.
Carbs in banana bread
Bananas have a very intense flavour. ½ 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 keto banana bread recipe contains ⅛ 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 ½ teaspoon.
This delicious bread has just the right amount of sweetness and only 4.4g net carbs per portion.
How to make sugar free banana bread - step by step
1.) Put the eggs, mashed banana and melted butter in a large mixing 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 a golden erythritol monk fruit sweetener in the images, which is a brown sugar replacement. But any granulated sweetener will work, from Splenda to stevia.
3.) Blend!
4.) Last, stir in the chopped walnuts, keeping some back for decorating.
5.) Fill into a bread tin lined with parchment paper and bake in the oven for 40 minutes. It's done if a toothpick inserted comes out without crumbs sticking. Cool on a wire rack.
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 chopped 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. In 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.
For even more flavor, consider adding a pinch of salt or 1 tsp vanilla extract.
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 ¼ cup as it is more absorbent.
I have not tried this myself, but it should be possible to replace the almond flour with ½ cup of coconut flour. In this case, you may also want to add ¼ teaspoon of xanthan gum.
To make this banana bread egg free, sub with flax eggs: mix 3 tablespoon of ground flaxseed and 9 tablespoon of water, let sit for 10 minutes so the flax can absorb the liquid. Then add to the batter.
Can I make muffins with this batter?
Yes, I often use this recipe to make low-carb banana muffins. They are a great grab and go breakfast or snack!
Simply prepare a muffin pan with nonstick spray or line it with paper cups. Prepare the batter as per recipe - remember, the most important thing is to use a ripe banana - and fill into the prepared baking dish.
Preheat the oven to the same temperature and bake for 25 minutes.
For a heartier, rustic muffin recipe, try these low carb banana muffins. They contain flax meal, which adds additional fiber.
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.
Similar recipes you might also enjoy
- Low Carb Keto Chocolate Banana Muffins
- Healthy Banana Cookies (Sugar Free, Keto)
- Orange Almond Breakfast Cake
- Low Carb Zucchini Muffins
Tried this recipe? Give it a star rating below!
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Low Carb Keto Banana Bread
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 ½ cup / 150g almond flour or ground almonds
- ½ cup / 120g mashed banana 2 small or 1 large, very ripe
- 3 eggs large
- 2 tablespoon butter, melted
- ¼ cup / 50g granulated erythritol (So Nourished)
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ 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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The post keto banana bread was first published June 2019 and updated with more details in January 2021.
John Wiltshire
This worked beautifully, mine looked exactly like the picture except I used Pecans. It tastes AMAZING especially if you're on a KETO diet, such a treat and a big slice too at 1/8 of the cake. Thank you so much for this
Louise
I've made this back to back 3 times. Each time I cut the last slice I make the next one!!!
I don't like walnuts so make it with pecans.
Also tempted to do dark choc chips instead of nuts
Can't wait to try carrot cake next xx
AG
So good. Can't even tell it's low carb!
María
Podría usar harina de coco en vez de almendra ? en caso afirmativo, es la misma proporción? Tienes receta para hacer harina de coco? Por favor contéstame en español. Gracias por tu atención.
Katrin Nürnberger
You can try using 1/3 the amount of coconut flour in place of almond flour.
Alby
Yo utilice 1/2 de taza de harina de coco y quedo muy bien.
Katy Webb
What a fabulous easy recipe! I doubled it as I have a large tin.
I also added vanilla extract to the egg mixture.
I didn’t have quite enough banana so added a couple of tablespoons of sour cream & a splash of banana extract.
It baked beautifully & I couldn’t resist a slice before it had cooled. I will definitely make this again.
mike coccolella
Made one loaf for my family, which lasted 30 minutes. Since then I have had to triple it. I keep one out and hide the others.
Katrin Nürnberger
That sounds like you all enjoy banana bread!!
Daniel Cavazos
I am just a few weeks into a keto diet and I sure have missed banana bread. 1st try, this came out great. Is there a recipe for keto noodles so I can enjoy spaghetti and meatballs. Thank you very much.
Katrin Nürnberger
Hi Daniel, I have just published a recipe for gnocchi that you may like to try.
Tracey
Wow! Since going low carb and sugar free I’ve really missed baking, but since finding your website I feel like a whole new world has opened up to me! This banana bread is delicious! I have a very finicky 7yo who will soon tell you if she doesn’t like the look of something and this got her seal of approval! I can’t wait to make it again! 🙂
Katrin Nürnberger
It's always the best when the kids are on board! Glad you all like the recipe.
Robin A Mason
If you don't have a very ripe banana, you can put it in the oven for 10 minutes @ 300 until the outside turns black. It really brings out the banana flavor!
Katrin Nürnberger
That's a great tip!
Tina
I've made this recipe twice now. The second time around, I added 1 tsp. of pure banana extract (by Olive Nation) to help bring out the banana flavor a little more.. The addition of the banana extract was a big hit with my kids. I love toasting a slice of this bread, slathering a little bit of butter on it, and enjoying it with my coffee. Thank you for a great recipe!
Heidi
Beautiful, guilt-free banana bread! It is amazingly moist and keeps well, even freezes well. I left out the sweetener as the bananas have enough sugar. Thank you for posting this.
Carolyn Allender
I took the bread out of the oven an hour ago. It tastes good has a great texture and is moist. I can barely wait until. tomorrow because I know the flavor will be even better!
Thank you from sharing your recipies❤
REUSSER Florence
My favorite breakfast bread!
Kathleen
Could i use pecan flour in this instead of almond flour?
Katrin Nürnberger
Yes, that would taste lovely!
LC
This would be perfect but it lacks salt. 1/4 teaspoon? 1/2? How much would you suggest to ease the blandness?
Katrin Nürnberger
Interesting suggestion. I don't think this recipe needs salt, but if salt in sweets is your thing, 1/4 teaspoon or a good pinch should do the trick. I would not use more.
Michelle
This recipe is just fabulous...I've tried so many keto recipes and usually they are just awful and crumbly and bleh. This one I will make again and again! Thank you for sharing...oh...I added a tsp of vanilla extract just for a bit of umph.
Katrin Nürnberger
So glad you like the banana bread!
Mahboubeh
Is banana really keto friendly???
Katrin Nürnberger
This bread contains only a small amount of banana per slice and is low in carbs. Therefore, this recipe can be used as part of a keto diet.
Cee Caburian
This recipe turned out to be super moist with the right amount of sweetness. My family said this tastes better than regular banana bread! Thank you for sharing this recipe!
Nancy
Can I freeze the bread or cupcakes. I decided to double the recipe. In process of baking!
Katrin Nürnberger
Yes, this banana bread freezes well.
Janice Hinkley
I followed your recipe and added ¼ tsp ground nutmeg and 1 extra tbsp of Monk fruit sweetener. Then I divided the batter between 16 silicone muffin cups and baked them for 23 minutes. The reason I did that was so I wouldn’t be tempted to eat another sliver or two of banana bread. They are a perfect size to pack in my husbands lunch. Thanks for the recipe.
Katrin Nürnberger
That's a great way of ensuring portion control! 🙂
Misty
Thank you, this is just what I was craving. I added sugar-free coconut flakes and it was a Sunday breakfast hit!!
Take Care!
Sabrina
This was good. I think it could use a tad more sweetener or banana to give it a little more natural sweetness. Next time I will double it because it didn't make a big loaf. Will use again as a good low carb option. Thank you!
Kerin
Can I use golden monkfriut and if so how much? Thank you
Katrin Nürnberger
Yes! I have an erythritol monk fruit mix that I use all the time. It works great in this banana bread recipe.
Mimi
Thank you Katrin for this delicious recipe! I’ve made it twice now and every time the banana bread comes out perfect (moist inside and crusty on the outside). I added 1/4 tsp of cardammon as we’re in autumn and I wanted to lean more towards fruit cake flavour and it brought a nice depth to the banana bread!
Would you ever consider writing a paper cookbook with all your wonderful recipes? I know you have published ebooks but I would love to have one that collates all your recipes in one place whether they are sweet ones or savoury ones!
Katrin Nürnberger
I’m glad you are enjoying the banana bread! Adding cardamom is a great idea. I am looking into a paper printed cookbook, so be sure to join my email list so I can keep you updated.
Diana
This recipe was the best keto banana bread. The whole family loved it. I used maple syrup instead of the erythritol. Amazing
Melissa
Hi Diana, how much maple syrup did you put in?
EMELITA CALDERON
Thank you for posting this recipe of Low Carb Keto Banana Bread. It so delicious! I'm going to bake it for the third time.
Lori Berdak Miller
Live in the USA. Can I use stevia as sugar substitute in your recipes?
Katrin Nürnberger
Yes, I would say you can do this in most recipes.
Tamara
Omg!!! I am SOLD on this one Katrin:)
I have always loved banana nut bread but since going low carb..I didn’t even realize how much I missed it! That is..until..I tried this recipe! Wow!! Super impressed and love that this one has real bananas in it!!
Ok..so I had to double the recipe.as suggested, since I only had a two pound loaf baking dish and I only added two other ingredients. The first was some vanilla extract, and the second was some salt. I never bake anything sweet without using vanilla extract. It’s just my own rule and the salt really helps to bring out and nicely balance the sweetness of this recipe! Thank you so much Katrin for giving me back my banana nut bread!! Whoever said low carb is boring, never tried your keto friendly recipe!! 🙂
Tamara
Also..I took a pic of my results to post and share with the group but I don’t see that option?
Katrin Nürnberger
You can't share images on my website, but I would love it if you posted it on my Sugar Free Londoner Facebook page!
Katrin Nürnberger
So glad you like the recipe!
TF
Hello what is we don’t have an electrical mixer?
Katrin Nürnberger
You can use a balloon whisk and a fork as well, it will just take longer.
Melle Calderon
Delicious! I'd give it 6 stars. ******if I could. I'll make it again tomorrow morning. Double the recipe because my entire family loves it. Thanks Katrin!
Veva
Could you use egg subsitute?
Katrin Nürnberger
I haven’t tried and this would definitely change the texture.