Yes, you can make a keto banana bread! All you need are a few simple ingredients and no bananas required. This low carb banana bread has a moist crumb and is studded with walnuts or chocolate chips...it tastes just like the real thing!
Keto Banana Bread
My all time favorite recipe is Janet's Rich Banana Bread. I have been making that recipe for my family for many years and I could make it without the recipe because I have made it so much! If you're ever looking for a non keto banana bread recipe, that is the one to try. So when I wanted to make a low carb banana bread, I knew I had to use it as my inspiration.
In that recipe they used sour cream combined with baking soda to provide leavening, along with eggs. That has been my inspiration for all of my keto baked goods that use Greek Yogurt, including this keto banana bread. The sour cream (or Greek Yogurt) act as an acid and the baking soda reacts to make the bread rise. I have used this method for my Keto chocolate chip muffins, keto chocolate cupcakes, and almond flour muffins. It gives this bread such a great texture.
Ingredients needed
2 ½ Cups almond flour: almond flour is my keto and low-carb flour of choice. Make sure you use one that is finely ground for the best banana bread texture.
Tip💡: If you have an intolerance to almond flour, you can use 1 cup of coconut flour. You will also need to add an extra egg, and if your batter seems really thick, add ½ cup of extra Greek Yogurt or sour cream.
¾ Cup sugar free granulated sweetener: The low carb sugar you use should be a 1 for 1 substitute for sugar (I have linked to my favorite in the recipe card below). Avoid sweeteners with maltodextrin.
1 teaspoon Baking soda: This leavening agent reacts with the acid of the yogurt or sour cream to give our bread a nice rise.
3 Large Eggs, beaten, 4 eggs if using coconut flour: Be sure to beat the eggs in a small separate bowl before adding them to the batter. This will assure your ingredients are incorporated evenly.
8 Ounces Plain Greek Yogurt or sour cream: You can use any fat percentage of Greek Yogurt or sour cream for this recipe.
3 teaspoons Banana extract: It is recommended to use 1 teaspoon of banana flavor for every banana used in a recipe. I typically use 3 bananas, so I use 3 teaspoons of extract. This extract could also be used to make keto banana pudding!
2 teaspoons Vanilla Extract & ¼ teaspoon kosher salt: Vanilla and salt should almost always be added to sweet baked goods. They each elevate the flavor in their own way so please do not skip them!
½ Cup chopped walnuts or sugar-free chocolate chips: These optional add-ins add some texture to our banana bread recipe.
How to make keto banana bread
- This batter comes together quickly so go ahead and pre-heat your oven to 350F (175C) and grease an 8x4 inch loaf pan with cooking spray or butter. Note: if you use butter to grease your loaf pan, it may be more likely to stick. Making a "sling" our of parchment paper will help release the bread from the pan.
- Combine the dry ingredients in a large mixing bowl being sure there are no baking soda or almond flour clumps.
- Add in the wet ingredients and stir until fully combined. You can use an electric mixer or stand mixer, if desired. Finally, fold in the walnuts (for keto banana nut bread) or chocolate chips (for keto chocolate chip banana bread), if using. Sprinkle a little extra on top of the bread for added decoration.
- Pour the batter into the prepared loaf pan and loosely cover with a piece of aluminum foil. This is to help prevent excess browning.
- Bake in the center of the preheated oven for 45 minutes to 1 hour. The almond flour bread can handle extra cooking past the toothpick test as it is very moist. When using coconut flour, pull the bread when a toothpick comes out clean.
- When finished baking, remove from the oven and let cool completely before removing from the loaf pan and cutting (place the loaf pan directly on a wire rack for quicker cooling time).
In the banana bread loaf in the photo above, I used coconut flour and I pressed a very ripe banana into the top for decoration. This is a nice touch, and of course completely optional. It adds approximately 2.5g net carbs to the carb count per serving.
Easy Keto Banana Bread with Almond or Coconut Flour
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Ingredients
- 2 ½ Cups almond flour (see my favorite on Amazon), or 1 cup coconut flour (100g)
- ¾ Cup sugar free granulated sweetener (see my favorite on Amazon), (note 2)
- 1 teaspoon Baking soda
- ¼ teaspoon kosher salt
- 3 Large Eggs, beaten, 4 eggs if using coconut flour
- 8 Ounces Plain Greek Yogurt or sour cream, 1.5 cups if using coconut flour
- 2 teaspoons Vanilla Extract
- 3 teaspoons Banana extract
- ½ Cup chopped walnuts , or ½ cup (112g) sugar-free chocolate chips
Equipment
- 8x4 inch (22x10 cm) Loaf pan (note 1)
Instructions
- Preheat the oven to 350F (175C). Spray the inside of a standard loaf pan with cooking spray. If you use melted butter or melted coconut oil for greasing the pan, you may want to use a parchment paper sling in the bottom to ensure the bread releases from the pan.
- In a large bowl combine the almond flour, baking soda, salt and sweetener. Be sure there are no almond flour or baking soda clumps. Next, stir in the eggs, greek yogurt or sour cream, vanilla and banana extract. Finally, fold in the chopped walnuts or chocolate chips, if using. (add a little extra on top for decoration, if desired).
- Pour the keto bread mix into the prepared loaf pan. Cover loosly with aluminum foil to prevent over browning. Bake in the center of the preheated oven for 45 minutes to 1 hour. The almond flour bread can handle extra cooking past the toothpick test as it is very moist. When using coconut flour, pull the bread when a toothpick comes out clean.
- When finished baking, remove from the oven and let cool completely before removing from the loaf pan and cutting (place the loaf pan directly on a wire rack for quicker cooling time).
Notes
- Loaf pan size: This can be baked in a standard 8x4 inch loaf pan, or a 9x5 loaf pan. The 9x5 loaf pan will not need to cook quite as long.
- Sweetener: The low carb sugar you use should be a 1 for 1 substitute for sugar (I have linked to my favorite in the ingredients list). Avoid sweeteners with maltodextrin.
- Storage: Let the low carb bread cool completely and keep refrigerated in an airtight container for up to 1 week after baking.
- Freeze: This low carb banana bread freezes really well. You can wrap the entire loaf, a partial loaf, or individual slices in plastic wrap and then store in an airtight container. Keep frozen for up to 3 months.
- Use real bananas: You could replace ½ of the sour cream or Greek Yogurt with 2 mashed bananas. I calculated the following nutrition using almond flour, ½ cup fat free plain Greek Yogurt, ½ cup walnuts, and 2 medium bananas: Calories: 217, Fat: 17g, Carbs: 10g, Fiber: 3g, Protein: 9g
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Dawn Best says
I was wondering if can use real bananas and how that would change calories, carbs etc.
Jennifer Banz says
You could replace 1/2 of the sour cream or Greek Yogurt with 2 mashed bananas. I calculated the following nutrition using almond flour, 1/2 cup fat free plain Greek Yogurt, 1/2 cup walnuts, 2 medium bananas and 12 portions:
Calories: 217, Fat: 17g, Carbs: 10g, Fiber: 3g, Protein: 9g
For 8 portions: calories: 326, Fat 25g, Carbs: 15g, Fiber: 5g, Protein: 13g
Hope that helps!
Natalie Burns says
Hi Jennifer, I’m having trouble with my baking keto!!! Am I using the right almond flour?? Is there different types?
Jennifer Banz says
What trouble are you having? If your baked goods are gritty, it could be the almond flour is not finely ground enough.
Christina clifton says
Very delicious very moist banana bread recipe I will make again thanks for the recipe
Jean Bayne says
Just made this for 3rd time. So easy and good.
Rosa says
Which loaf size is better, 9X5 or 8X4?
jenniferbanz says
8x4 will yield a thicker bread and is the standard size.
Patrice says
These came out great! I used sour cream as I didn’t have plain Greek yogurt. Really good!
Donna says
Looks great. I’m all about portion control. Could I make these into muffins?
jenniferbanz says
Yes, this would make 12 muffins