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!
Bananas are pretty high in carbs, so I had all but written it off when I started eating keto. But one day, as I was throwing out some overripe bananas that my kids hadn’t eaten – I decided to give it a shot.
I wasn’t sure that it was even possible to make a low carb banana bread. I mean, Bananas and Bread are both traditionally off limits for low carbers. But, I’m always up for a challenge so I decided to give it my best shot.
I first tried 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 then actual bananas.
I decided that if I only used one banana, I could keep that banana flavor without raising the carbs too much. This just left the issue of texture. Traditional banana bread (at least good banana bread) is really moist, and the banana is a huge contributor to that. To prevent a dry bread, I tossed in some extra egg yolks and flax meal. It totally worked and the result was seriously AMAZING!
I usually make this ‘bread’ into muffins. This makes it easier to portion (and easier to stick to one serving!), but you could totally bake it into a traditional loaf. Having it as muffins also makes it a terrific grab and go breakfast for my kiddos – which makes mornings so much easier for me 😉
To start with this banana bread, preheat your oven to 350F and prepare a muffin pan or loaf pan, with non stick 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.
NOTE: For dairy free or paleo you could sub melted coconut oil or Ghee for the butter. If you opt for ghee, I recommend trying this vanilla bean ghee – it’s so good and I think it would make a great addition to baked goods!
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 almost always toss in these extra dark chocolate chips from Guittard , they are a tad pricey, but oh so worth it!
Next, transfer to the prepared baking dish and bake in the preheated oven 20 minutes for muffins and 35 minutes for a regular sized loaf.
I love to eat mine warm and smeared with butter. To me, it doesn’t get any better then that!
Try these other great recipes from This Mom’s Menu:
If you make this recipe, be sure to rate it and leave a review in the comments section below, and tag @thismomsmenu on Instagram when you share pictures of your creation!
Keto Banana Bread
Ingredients
- 1 medium overripe banana
- 2 large eggs
- 2 egg yolks
- 1/2 cup of butter melted (sub ghee or coconut oil for dairy free, paleo options)
- 1 tsp vanilla
- 3/4 cup Almond Flour
- 1/4 cup of flax meal
- 1/2 cup of confectioners erythritol or sweetener of choice
- 1/4 tsp of salt
- 1 tsp Baking Powder
Instructions
- Preheat the oven to 350F and grease a muffin tin or large loaf pan with non stick 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.
Notes
*nutrition info will vary based upon the exact ingredients that you use.
Martha says
April 29, 2018 at 10:15 amI’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
January 20, 2019 at 10:23 amHow much banana extract did you use in substitution of the banana? Was thinking of doing the same thing
Karoline says
June 9, 2018 at 3:02 pmThis banana bread recipe was delicious! And only 3 net carbs per muffin!
Jackie says
June 24, 2018 at 10:09 amThis 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
June 24, 2018 at 11:15 amThanks so much for the review and way to go sticking to keto for 6 months 🙂 That’s awesome!!
Jazmine Arreola says
March 23, 2019 at 12:31 amI 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
March 23, 2019 at 12:45 pmSo glad you liked it Jazmine!
Candi says
June 26, 2018 at 11:35 amI’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
June 28, 2018 at 4:23 pmThank you for the review! I’m so glad you enjoyed them 🙂
A says
July 2, 2018 at 4:07 pmMade 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 🙂
Yvonne says
July 23, 2018 at 2:56 pmSince 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
September 3, 2018 at 12:58 pmI can’t wait to try this recipe! Can you sub coconut flour instead of almond flour?
Sabra says
September 4, 2018 at 9:14 pmI 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
September 30, 2018 at 4:35 pmI have made a banana loaf instead of muffins. It is sooooooooooooooooo good 🙂
Sabra says
September 30, 2018 at 5:15 pmThanks for the review Francis, So glad that you enjoyed it!
Marcy says
October 13, 2018 at 12:16 pmWow! 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
October 26, 2018 at 9:37 amCan you substitute coconut flour for the almond flour? My grandson has a severe, all-nut allergy (minus coco-NUT), thanks.
Jhim says
October 26, 2018 at 9:38 amsorry, just read through the rest of the comments (durrr…..)
May says
November 13, 2018 at 6:14 pmWill this kick me out of Ketosis because of the banana? I love banana bread and I would like to make this recipe
Sabra says
November 14, 2018 at 12:57 pmHi 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
November 25, 2018 at 11:25 amThese 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
November 27, 2018 at 7:09 pmThank you Lynda!
Louise says
January 1, 2019 at 2:01 pmAdded rum extract and that took it over the top.
Sabra says
January 1, 2019 at 3:31 pmooohh that sounds awesome! Thanks for sharing Louise 🙂
Nikki says
January 17, 2019 at 10:28 pmWhat can i use in place of eggs? I started the recipe and turns out I only have one…
Sabra says
January 18, 2019 at 10:12 amHi 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
February 4, 2019 at 4:10 pmI 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
March 13, 2019 at 12:00 amHey, 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
March 13, 2019 at 8:05 amHi 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
March 24, 2019 at 10:16 amThis 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
March 31, 2019 at 10:10 amThis 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
April 1, 2019 at 10:57 pmHi 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
April 2, 2019 at 12:15 amThank you, it worked wonderfully. I did put in some extra coconut flour.
Leigh says
April 29, 2019 at 1:59 pmI’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
April 30, 2019 at 10:42 amThanks so much Leigh!
Lizzy Parra says
May 11, 2019 at 3:20 pmPerfect! Made these with sugar free chocolate chips and topped with strawberry cream cheese. So good
Alessandra says
May 21, 2019 at 2:12 pmWow it came out very good!