Keto Banana Bread (2024)

Reader Reviews

“Made this yesterday and, WOW, I love it!! I followed the recipe exactly and am so happy with the flavor and texture, especially the outside has a bit of a sweeter taste and crust. Thanks, Carolyn!” — Karen L.

“By far the best tasting banana bread recipe that I’ve ever made! Know one believes it was made without real bananas!” — Susan M.

“I made this no banana keto banana bread today, and it’s so moist and delicious. I love the addition of ground and soaked chia seeds that produced the tell tale black flecks mimicking those left behind by bananas to it look perfectly authentic.” — Diane K.

Ingredients you need

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

• Chia seed: You will want to grind the chia seeds before mixing it with water. I recommend doing this in a coffee grinder or small food processor, as large processors don’t catch the small seeds as easily.
• Keto flours: I use a combination of almond flour and coconut flour for the right consistency and structure.
• Sweetener: I love Swerve Brown in this recipe, because I think it works well with the banana bread flavors. But you could use other sweeteners as well. Do keep in mind that allulose may make the outside of the bread brown too quickly.
• Protein powder: The addition of a dry protein like whey protein powder helps keto baked goods rise properly and hold their shape. You can also use egg white protein powder.
• Banana flavor: I recommend a natural banana extract rather than an imitation flavoring.
• Chocolate chips: I love the addition of keto chocolate chips like ChocZero in my banana bread but you can also mix in chopped walnuts, shredded coconut or blueberries.
• Pantry staples: Baking powder, vanilla extract and salt.

Step by Step Directions

1. Prepare the chia: Grind the chia seed in a coffee grinder or food processor. Transfer to a bowl and stir in the water. Set aside.

2. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder and salt.

3. Add the wet ingredients: Stir in the eggs, melted butter, chia seed mixture, banana extract, and vanilla extract, until thoroughly combined. Stir in the water to thin the mixture to a scoopable consistency. If it’s still very thick, add more water, 1 tablespoon at a time.

4. Transfer to a loaf pan: Stir in the chocolate chips, if using, saving a few for the top of the bread. Spread the batter in a grease 8×4 inch loaf pan and sprinkle the top with the remaining chocolate chips.

5. Bake the bread: Bake at 350ºF for 60 to 75 minutes or until golden brown and the top is just firm to the touch. Let cool in pan 20 minutes, then run a sharp knife around the edges to loosen. Continue to let it sit in the pan until cool, about 20 minutes more

What can I replace banana with on keto?

While real bananas are not recommended on keto, you can still enjoy some treats and baked goods that have the same flavor. This keto banana bread recipe uses chia seed for texture and banana extract for flavor. And many readers swear you can’t tell it’s not the real thing.

How many carbs are in banana bread?

Conventional banana bread recipes can have upwards of 40g per slice. But this keto banana bread has only 7g of carbs and 4.5g of fiber per serving. That comes to 3.5g net carbs per slice.

Can you freeze keto banana bread?

This delicious bread freezes very well. Just wrap it tightly in plastic wrap or aluminum foil . You can also leave it on the counter, covered or wrapped up, for 3 days. Refrigerate if you think it will be around longer.

More recipes you will enjoy

• Keto Banana Muffins
• Easy Keto Cheese Bread
• Instant Pot Keto Cinnamon Bread
• Peanut Butter Protein Balls
• Brown Butter Chocolate Chip Blondies