This low carb and keto banana bread is truly incredible (at 2g net carbs a slice!)!! Totally flavorful and moist, you’ll surely be hard-pressed to notice the actual lack of bananas.
The Incredible Keto Banana Bread
Completely Sugar-Free & Banana-less!
Just like our ‘apple’ muffins (and pie!), this keto banana bread is bound to fool everyone! Super moist and bursting with an incredible banana flavor, its dense yet cakey texture is truly spot on.
So whip it up as a loaf or make as muffins (and of course, cupcakes!). Make solo or add pecans, walnuts or chocolate chunks(!!). I’m thinking a pat of butter and drizzle of our keto salted caramel will go nicely too ;)!
Honestly, truly incredible at just 2g net carbs a slice!
The Banana Extract
A high quality banana extract is an absolute must! Out of the handful I’ve tried, the Pure Banana extract from Olive Nation is the one I’ve liked best (not sponsored!).
It simply tastes like ripe bananas (ideal!) and is completely sugar-free and nil carbs (super ideal!). But if you’ve tried other good ones, be sure to drop them in the comments (always love your recs!)
The Sweetener
You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
Also note that adding a teaspoon of blackstrap molasses adds that brown sugar kick (i.e. a tonne of umami and improves browning!). Keep in mind that blackstrap molasses is considered a low glycemic sugar. One teaspoon (7g) adds 5g net carbs, so just 0.4g net carbs a slice (i.e. half the sugar of a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.
Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.
But if it’s still not your thing, just leave it out or do a brown sugar sub (such as Lakanto Golden!)!
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 
The Flours
I like a mixture of super fine almond flour, psyllium husk, coconut flour and golden flaxseed meal best. (Click through for the exact brands I use).
Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
The Incredible Keto Banana Bread
This low carb and keto banana bread is truly incredible (at 2g net carbs a slice!)!! Totally flavorful and moist, you'll surely be hard-pressed to notice the actual lack of bananas.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 114 g grass-fed unsalted butter
- 128 g almond flour
- 46 g golden flaxseed meal finely ground*
- 18 g psyllium husk finely ground*
- 14 g coconut flour
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 4 eggs
- 2/3-1 cup golden erythritol allulose, xylitol or coconut sugar, to taste (I use 3/4 cup)**
- 1 teaspoon blackstrap molasses totally optional!
- 2-3 teaspoons banana extract I use 3 tsp***
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 90 g full fat Greek-style yogurt or sour cream
- 2/3-1 cup roughy chopped pecans or walnuts optional
Instructions
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Heat up the butter in a small saucepan over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes). Set aside to cool slightly while you prepare the rest. Note: browning the butter is totally optional, but it does add a tonne of flavor so it comes highly suggested!
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Preheat oven to 350°F/180°C. Line (or grease and flour with coconut flour) a 8.5x4.5" or 5x9" loaf pan. I used the smaller size, but the larger one will work just as well (just expect a shorter bread!).
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Whisk together in a medium bowl almond flour, golden flaxseed meal, psyllium husk, coconut flour, baking powder, xanthan gum and salt. Set aside.
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Add eggs, sweetener and molasses (optional) to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the banana and vanilla extracts, apple cider vinegar and browned butter.
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Add in the dry flour mixture in two parts, alternating with the yogurt. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix (think cookie dough!). Fold in the nuts (optional).
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Distribute batter evenly into pan, smoothing out the top with a wet spatula. Bake for 55 to 65 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 15, and cover with aluminum foil as soon as it begins to turn golden (about minute 20 for me). Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).
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Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your banana bread will continue to cook while it cools, so don't slice it before!
Recipe Notes
*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet.
**The perception of sweetness changes for all of us while on a keto diet, which is why I always like to give you a range for the sweetener (i.e. so you can adjust it to your new taste buds!). The higher amount will give you equivalent sweetness of traditional baked goods, while the lower the least amount of sweetener you can get away with (at least imo!).
***A high quality banana extract is an absolute must! Out of the handful I’ve tried, the Pure Banana extract from Olive Nation is the one I’ve liked best (not sponsored!). It simply tastes like ripe bananas (ideal!) and is completely sugar-free and nil carbs (super ideal!). Also note that you can add it to taste: with 2 tsp giving you a mild banana flavor and 3 tsp a more intense one (my pick!).
Please note that nutrition facts were estimated per slice, assuming a yield of 12 (2g net carbs!).
Hi there, thank you so much for your awesome recipes. I have both of your books and I absolutely love them. Have you tried using Banana essence instead of extract? Thanks.
This recipe is nothing short of AMAZING! Only deviation for me was to eliminate the molasses bc I didn’t have any. Other than that, I followed it to a ‘T’ and did add the chopped pecans. FIVE AMAZING STARS! It’s great heated up with a slice of butter.
This was really delicious! I did not have yogurt or sour cream so I just used half the mass of cream cheese and half and half mix. But I added about 15 more grams of the half and half mix because I wanted it more moist and I live in Albuquerque where it is very dry.
I made this today. Excellent texture!
I didn’t have any banana extract on hand so I added a teaspoon of cinnamon and nutmeg along with 1 cup of pecans/walnuts.
This is such a great recipe to use as a blank canvas for different variations since the banana is just flavor and not an integral part. I have some banana extract on order so Ill be trying that next. Thank you for the recipes!
So glad I found my way back to your website!
I had downloaded one of the e books but the recipes in them were not complete. Maybe my phone maybe not. But I can’t wait to try this bread, and love reading the reviews and different ways people have made it.
Can’t wait to try!
What is the best way to store this bread?
This has become my Master Muffin recipe! I love it’s original incarnation of banana bread but have used the base recipe (minus the banana extract and walnuts) to make almond poppyseed muffins (1/2 tsp almond extract, 1/2 tsp vanilla extract, 1 or 2 T poppyseeds, 1/2 cup sliced almonds): blueberry muffins (1 tsp vanilla, 3/4 cup blueberries), strawberry muffins (1 tsp vanilla, 3/4 cup sliced strawberries), lemon poppyseed muffins (1 tsp lemon extract, 1 or 2 T poppyseeds), chocolate chip muffins (1tsp vanilla, 1/2 to 3/4 cup sugar free chocolate chips), and plain sweet muffins (1 tsp vanilla). Every incarnation of these muffins has been amazing! In the banana nut muffins and chocolate chip muffins I use 3/4 cup Lakanto golden, in all the others I use 3/4 cup Lakanto classic. Also works well with 1 cup allulose, but that can get expensive so I save my allulose for your brownie recipe. 😍 Even the nonKeto eaters in my family love these muffins. Best low carb muffin recipe there is! Thanks so much, Paola! So happy you are doing well in your recovery and have ditched your “wheels”. 👍🏻😊
Thank you Cat, so grateful to be getting back to full mobility!! And thanks for reporting back with your twists, I never fail to learn so much from you guys 🙂
Thanks for the modification tips. Gonna use the almond poppy seed version. Sounds YUMMY