You must try this delicious low carb banana bread recipe! This recipe uses almond flour and real bananas! It has keto option too!
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Note: adjust the amount of bananas for your desired diet.
Banana is available all year round so I always make sure there's a banana on the table every day. I usually use bananas for my daily smoothies. See my 13 favorite smoothie recipes here.
I was in the mood to make something different for breakfast and banana bread recipe is the easiest recipe I found online.
It is shocking to know how healthy minded people are nowadays. A simple banana bread recipe can now have several healthy versions like low carb, sugar-free, gluten-free, keto, paleo etc.
So joining the hype, this recipe is a low carb banana bread. I also call this almond flour banana bread, because instead of regular flour, almond flour was used. This low carb bread recipe is an amended version of this original keto bread recipe.
Stevia is my sugar substitute. The original recipe does not have this, I was kind of worried that it will taste bland, so I added stevia. This is totally optional though.
Ingredients
To make this low-carb banana bread, you need the following ingredients that you usually have in your fridge and pantry.
- Bananas - (depending on you diet, adjust the amount or number of bananas or use banana extract if you're worried about your diet goals)
- Eggs - there are a lot of egg varieties in the grocery so choose whatever you like
- Almond flour - this kind of flour is quite expensive by the way, but if you're serious about following a low carb diet, the benefit outweighs the cost. You may also mix in some coconut flour (1 ¾ cup almond flour and ¼ cup coconut flour)
- Olive oil or coconut oil. Fat source and oil is important to make the bread tender and easy to slice.
- Sweetener, sugar substitute but for this recipe I used stevia. A word of warning, if you used too much stevia, expect a bitter or salty aftertaste. 1 cup of sugar is equivalent to 1 teaspoon stevia powdered extract. Visit this chart for the conversion.
- Walnuts or pecans or any nuts of your choice or no nuts at all if you are allergic to them (optional)
- For extra added aroma, you can also add vanilla extract and cinnamon (optional)
What I love about baking is that you can experiment and adjust the number of ingredients for your desired diet or taste.
In my chemistry class in high school, my teacher told me that in order to achieve an exact level of consistency, combine the dry and wet ingredients separately first before combining everything together.
How to Make
- So for the method of baking for this recipe, combine the eggs, bananas, oil together.
- Then separately combine the flour, baking soda and stevia. To make a batter, combine the two mixtures together. Pour in a loaf pan and fold some nuts of choice if desired.
- The baking process for this recipe is usually 60-75 minutes but if you decided to adjust the ingredients, check your oven once the baking reached 30 minutes.
- If it's not fully baked, continue baking but check if it's cooked every after 15 minutes. Do a toothpick test, if the toothpick comes out clean then it's cooked.
If baking in a muffin pan, bake for 18-20 minutes.
Helpful Notes
- Use an oven thermometer to get the right temperature when baking. Do not follow the automatic preheating timer of your oven. If you don't have an oven thermometer, preheat your oven atleast 15 minutes.
- If you do not want real bananas on your banana bread, use banana extract (2tsp).
For me, this recipe is the best keto bread recipe because of how it's easy and quick to do plus it is so healthy too.
***Nutrition Facts is based on 1 piece of banana ingredient. To calculate the net carbs according to healthline, just subtract the fiber from the total carbs. So this recipe has 4.1g net carbs per slice.
Let me know how it went for you by writing your comments below.
If you love bagels, try my version of KETO BAGELS RECIPE!!!
Recipe Card
The Best Low Carb Banana Bread (keto-friendly)
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Ingredients
- 1-3 medium overripe banana, mashed for keto option: use 2 teaspoons banana extract
- 3 large eggs
- 2 cups almond flour
- ¼ cup olive oil or coconut oil
- 1 tsp baking soda
- 1 tsp pure powdered stevia or more depending on your sweetener
- ½ cup walnuts (optional)
- 1 tablespoon oil ( for spraying/greasing the pan)
Instructions
- Preheat oven to 350 degrees F.
- In a food processor or a bowl, add eggs and beat. Add mashed banana. Add olive oil. Mix.
- In a separate bowl mix together the almond flour, baking soda, and stevia.
- Combine the two mixtures together until well blended. Toss in the walnuts.
- Spray/grease the loaf pan with coconut oil and pour batter. You may also use parchment paper if you don't like greasing your pan.
- Bake for 45-60 minutes. Use a tester or a toothpick, if it comes out clean then it's baked well. If making muffins, bake for 15-20 minutes.
- Enjoy!
Notes
Other breads in the blog you'll surely love:
Don't forget to share!
Sheila york says
How many bananas did u use . To get 4 net carbs . I'm new at the keto diet .
Jess says
This looks so yummy! Can't wait to try it. Would I be able to use butter instead of the olive/coconut oil?
Thanks!
Shem says
Yes
Jess says
Thanks for the response! I am going to try making this tonight!
Ter says
Hello! I wanted to make this banana bread but was a little confused about the bananas. It says 1-3 pcs medium overripe banana. Do you mean 1-3 pieces of a banana or 1-3 bananas, I hope this isn’t a dumb question.
Thank you!
Shem says
1 to 3 bananas
Tracy says
I was wondering the EXACT same thing!
Sharon says
This is a great recipe, I've made it several times. I don't add any sweetener at all, I use 3 bananas and it's just enough sweetener me.
Leslie says
Mine is oven as we speak! ?
I added 1 tablespoon of monk fruit sugar and a handful of chocolate chips (made from monk fruit)
Amanda says
This looks great! What can I sub the eggs for to make it vegan as well? Thank you!!
Susan says
What size loaf Pan do you use? I used the 8 1/2 by 4 1/4 and to top burned before it was done even though I covered it early in with foil. Just took out of oven after 60 min.
CM Hopper says
I used olive oil and the only two bananas I had. 45 minutes was perfect. It looks beautiful! Unfortunately, all we can taste are the walnuts. I'll try it again with the tsp of banana extract someone suggested. Thanks for the quick and easy recipe.
Jennifer says
I don’t have powdered stevia. I have granulated monk fruit, would it be the same amount of that? Thank you!
Shem says
Try 1/3 cup of monk fruit sugar
Rayne Brafford says
Delicious , I added cinnamon and vanilla . It took 45 minutes to bake. Definitely will bake again.
Beth says
Delicious! I used 1 very ripe banana and 1 tsp. Banana extract. Added some vanilla and cinnamon. I used 1 3/4 c. almond flour and 1/4 c. Coconut and used coconut oil. Didn’t have stevia so used 3/4 Swerve Confectioners sugar and 1/4 c. Swerve Brown Sugar and added some toasted pecans and some SF chocolate chips. I think the actual baking time ended up to be about 50 minutes. ??
Shem says
I'm glad it turned out great!
Jennifer says
I have made this recipe multiple times and I love it! I substitute unsweetened apple sauce for the oil and use monk fruit sweetener. The loaf I’m baking now has rhubarb in it, we’ll see how that turns out. I also put foil over it once the top is browned otherwise the top will be over cooked. Thanks so much for this recipe!
Shem says
Thank you!
Rachel says
What did I do wrong? My batter is thick and looks like cookie dough. Is this right? I followed everything you said to do. Mixed the ingredients separately as well. ?
Shem says
I'm so sorry, maybe you put too much flour? measuring cups sizes vary in amounts in some countries. 1 cup of almond flour is about 96-100 grams.
Sandy says
Can I use Monk Fruit Sweetener in this recipe
Shem says
Yes
Renita L says
60 minutes was too long for my bread but I should have read further in the recipe because it said to decrease time if using less bananas. Also, it said one teaspoon of Stevia but I used a different sweetener and it wasn’t sweet at all. Perhaps one teaspoon wasn’t enough? I’m going to go try smothering it with butter!
Peter says
Just freshly made. Can't wait to indulge.- I just had a nice warm slice with butter. Moist. Delicious, made with 1 banana and 3 mins in the oven. Cooked to perfection.
Thanks. So easy to make.
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Shem says
Yey, I'm glad you like it. Thank you for the positive feedback!
Marie says
Is there anyway to save this batter if I doubled this recipe and accidentally used coconut flour instead fo almond flour? Ugh, it wasn't labeled and I didn't realize.
Shem says
oh no, I am so sorry, I have no clue. Some of my testers used a combination of almond flour and coconut flour but with a little amount of coconut flour. this recipe calls for 2 cups of flour so if you want to add coconut flour the ratio should be 1 and 3/4 cups almond flour and just 1/4 cup of coconut flour. hope this helps.
Jen says
Is this recipe freezer friendly?
Shem says
Hi, yes. What I do is slice it and wrap them individually, so whenever I want to eat a slice I just pop it in the toaster. Hope this helps.
Monica says
Can I use honey instead of stevia?
Shem says
If you are not following the keto diet, honey is fine.
Amanda says
What type of flour could I use instead 0f almond flour? Thanks!
Shem says
Hi, so sorry but there's no substitute for almond flour in this recipe. Almond meal perhaps. You may use a combination of almond flour and coconut flour but almond flour is a must. Thanks for dropping by!
Savannah Sanchez says
OMG so good! I am shocked on how good this was! This the 1st Keto Banana Bread that I have made and it hasn't fallen apart or has a bad taste! The consisceintcy is great. I would defiantly check on the time mine just got slightly toasty but was still good! I did not have coconut oil so I used butter instead. Family loved it!
Meghan says
Made this....idk why but mine looks and smells burnt.
I used 2 bananas, and cooked 45 minutes. . . .
Normal?
Maariyah says
Delicious! I used 3 tablespoons of natural sweetner and 2.25 bananas.
I also added 1 tablespoon of arrow root flour but I'm sure this would have tasted great either way.
I would keep an eye on it and check it after it has been cooking for half hour because my loaf was black by the time 60 minutes were up! I cut the edges and still enjoyed it.
Riley Mancia says
Dina says
Thank you for this recipe. I am lowering my carb intake and playing around with “treats” . It was delicious, moist and not too sweet. I do enjoy the sweetness of real banana bread and knew this wouldn’t be the same, but having added cinnamon and a little nutmeg made up for that. I too used almond flour and coconut flour 5:1 ratio. I was surprised by how little sweet we was used so I added an extra teaspoon of stevia. I also added a tablespoon of ground chia/flaxseed to boost the fiber. Used 2.5 large bananas and the last half I sliced for the top along with a portion of the nuts. Cooked perfectly in 30 min convection oven.
Marni says
What size loaf pan did you use.in a regular Banana bread recipe I usually use 2 bread loaf pans.
Shem says
1 9x5 loaf pan
Jay Besford says
Hi Ioved the recipe. Thanks! I only used 2 bananas which worked great! Wondering if you know what to do to make this recipe with lower calories though? 269 per serve is a bit high for a snack for me.. Thanks again ?
Samantha Beth-EL says
I made this Banana Bread yesterday and it tastes SO GOOD! I'll be keeping this for my holiday baking.
Deanna says
FANTASTIC! I ran out of almond flour so I used 1 cup almond flour and 1/3 cup coconut flour, 1/3 cup stevia, and upped the baking soda to 1-1/2 tsp. Didn't put any walnuts in but added chocolate chips and topped with pecans. Baked for 45 minutes. Using this recipe from now on!
Heidi says
Did you use powder stevia? I’m
Shem says
yes, those in small packets
Gabriella says
Absolutely loved this recipe, simple and so delicious!
Peggy Alberda says
Only change I made was applesauce instead of oil. It’s a lovely bread thank you for posting! Sorry you’ve had so many difficult comments ?
Pamela says
Awesome , I was looking to see if someone used applesauce ?
Michaela says
WOW! I don’t normally comment on recipes I find online but I’ve just sampled my first slice of this banana bread and have to tell you this is UNREAL. It tastes just as good - if not better - than “regular” banana bread. I am so impressed, and am definitely going to make this recipe again.
I used four very ripe bananas I have had in my fridge for a really long time; they were on the smaller side and since they were all shrivelled up I figured four would roughly equate to three large ones that hadn’t been frozen. I also used 1/4 cup of Swerve sweetener. My loaf took about 60 mins +/- a few minutes so the timing was about right for my ancient oven, too!
Also - I added the recipe into MyFitnessPal and I get 12g net carbs... So for my diet, this is perfect.
Thank you so much - this really is a great recipe. Really recommend!
Hannah Flack says
If you want to spend less time just poke holes in the spaghetti squash with a fork and then cook it in the microwave. I haven’t done one in awhile but I want to say it usually takes about 20 mins. Start with 10-15 mins and check it frequently and once you can stick a fork into it easily or press it and it’s soft (with an oven mitt on!!!) it’s done. Let it cool, then cut and scoop everything out!
Gloria Tiberi says
If using the banana extract (2tsp) as specified what will the nutrients be? Can Erythritol or monk-fruit be used in place of stevia ?
Shem says
if using banana extract, it just serves as a flavoring. you can get a lot of nutrients from almond flour though:
Nutrient Breakdown of Almond Flour:
Protein | 24g.
Fiber | 7.96.
Fat | 60g.
Carbohydrates | 24g.
Calcium | 24% DV.
Iron | 24% DV.
Potassium | 16% DV.
Yes you can use erythritol or monk-fruit. 1 1/3 cup of erythritol or 1 cup lakanto monk fruit, if pure monk fruit you only need 2/3 tsp
hope this helps
have a good day!
Sandra says
What if you used green bananas in this recipe?
Joan L says
I made this low carb recipe. ( it’s not Keto), but I used one less egg because that’s all I had. I used 2 Tbsp of confectioners Stevia Blend and it came out perfect!
Diana says
Not at all true, I’m diabetic and have done keto. One banana in a whole recipe will not kick you out of keto sis. There are 11 net carbs in the whole recipe. I highly suggest consulting an actual nutritionist that is also saved on low carb/keto diet. Because they will all tell you ketosis isnt going anywhere if you consume 1/11th of a banana. Whomever taught you about keto did you a major disservice by not teaching you about the body, food and the way these work hand in hand.
FYI a banana medium size can spike my bs up about 50-6- points one slice of this bread only raises my blood sugar about 10 points. Blood sugar levels also effect ketosis as well.
Gigi says
Thank you for the clarification...I totally agree. Diabetic and on keto...love this bread!
Erdina says
I made this bread yesterday and let me tell you, this is the best keto bread ever.
Rosalba Navarrete says
Hello! I haven’t prepared it yet, but can I use monk fruit instead? Thanks
Psoas says
Also take in count that overripe bananas have way more sugar than regular bananas...
Liz Johnson says
I have not used this recipe yet but think the carb count is for the entire loaf. If you cut it into 11 peices it would be 1 carb per piece
Hollie says
This recipe is so easy and delicious ?
I added 1/4 C of Swerve and 1C cacao chips!
I also made them into muffins and convection baked
For 25 minutes ?
FYI I don’t follow any “type” of diet, just try to eat healthier!
Robert says
Nutrition Faxts say there are 10 servings and 11 net carbs per serving. Then it says 1 carb per slice. I think you mean 11 carbs per slice.
Diana says
Nope there’s 11 net carbs in the whole loaf, 1 net carb per slice.
Victory Carlock says
I made this recipe with a few adjustments. I used 2 med. Bananas, 1/4c. Apple sauce, unsweetened, 1t. Cinnamon, and i whipped my egg whites with cream of tartar to soft peaks and folded it into the rest of the batter. I baked it for 30-35 min. I will pin it in pintrest and add a picture there.
rebecca says
I made this as the recipe says and it was delicious
Sam says
Thank you!!! I'm so glad you like it!
Snols says
Absolutely do not make this with coconut flour (instead of Almond.) I used coconut flour, using the correct substitute ratio and the batter was more like crumbly dough. I added some milk to get more liquid and the end result was a grainy, pudding like texture. Absolutely awful. I will try again with Almond flour and hope for a better result!
Alanna says
I made this and substituted one of the bananas for one cup sweet potato and it was delicious! Thanks for the recipe!!
Joy says
I followed the directions but substituted one of the cups of almond flour with coconut flour because I ran out. The batter (if you can call it batter) was dry and crumbly and did not pour into the pan. Was it really supposed to be 2 cups flour?
Heather says
Coconut flour tends to require more moisture. I'd try to use the recipe using just almond flour or maybe find one that uses both.
Janie says
Coconut flour is very absorbent so it would require more liquid than just almond flour so I suspect that is the reason for the dryness.
Apryl says
Coconut flour requires a lot of extra liquid to combine so if you were subbing 1 cup of almond, you likely only needed 1/3 cup of coconut flour
mysti says
going to try this, but I am going to use just coconut flour. My husband is deathly allergic to almonds. It does make the keto lifestyle difficult but we get by.
Wanda says
Mine did not brown on top. It was delicious though. Brown on all other sides. I added carob chips to mine to. I am doing lower carob not no carb. Still losing too.
Colleen says
But If you're only having a small slice of bread you're not even eating one whole banana , so it's not like you're eating the whole loaf at one time or even one bananas worth per serving …
Per serving
Shari Barnes says
THANK YOU so much for this great recipe!! I follow a lower carb diet and this banana bread is amazing! I can't have artificial sweeteners so I just let the bananas be the sweetener. It's perfect!!!
Angela says
Also, i only baked for 42 minutes and used 3 bananas. I think 40 minutes would have been fine as well.
Gab Z says
45 minutes with 3 bananas was a little too dark on the outside, but still tastes delicious. Ne t time I’ll do 40 minutes max.
Angela says
I made this recipe with 1/2 cup honey instead of stevia. I upped the flour a quarter cup. It still seemed pretty oily. I probably will add another quarter cup of almond flour and possibly more baking soda next time. I'm not on any diet but have found i'm gluten sensitive. I'm also trying to cut out most processed sugar and artificial sugar. Thanks for the recipe!
Jennifer says
Hi! Looks so yummy. I did my own calculations on the amount of carbs and came up with a totally different number. One medium banana contains about 27g carbs, and this recipe calls for three. The total carbs for one loaf adds up to 103g. That equals 9g carbs per slice. If you are following a strict keto programme to lose weight this can be a bit much... That being said, I am still going to make this bread. I follow a low-carb diet but don't want to lose weight, so I think this will work for me.
Leanne Richardson says
Absolutely delicious.
But super not keto.
Wish I had done the math before making it ☹️
Would be good to sub out the fake sugar for honey or agave and call it paleo instead!
Sondra McDermott says
1 coconut oil. Is this 1 cup?
Sam says
Hi Sondra, did you mean for spraying/greasing the pan? I used a coconut oil spray. maybe 1 tsp if you do not have a spray. if you use coconut oil instead of olive oil as one of the main ingredients it's 1/4 cup as stated above. thanks for dropping by my blog. Have a good day!
Wendy Jones says
Can you give an estimate on how much stevia you used?
Sam says
1-2 teaspoons, might not be sweet enough for you, but it was fine for me. for more info on stevia's sweetness level in comparison to sugar's sweetness pls visit this conversion: http://www.stevia.net/conversion.html