Keto Banana Bread | Sugar free recipe

Perfect Keto Banana Bread

Would it surprise you to know you can indeed enjoy banana bread while following a ketogenic diet? This super simple recipe for sugar free banana bread has only 3g net carbs per slice. And that is a low carb banana bread with real bananas!

If banana is not on your radar while following a keto lifestyle then you will see we have substitutes in the way of extract, and collagen powders to also flavour the loaf to suit your taste.

This keto bread recipe is simple, moist, delicious and the ultimate banana bread recipe, keto or not. Serve with some syrup and Keto Nutella or Keto Whipped Cream for a decadent keto breakfast.

Why You’ll Love This Recipe

Mix and bake – one bowl, mix it, spoon into your pan and bake it. A quick and simple fuss-free recipe.

Low Carb – even with 100g of banana this sugar-free banana bread is low carb and keto-friendly. Scroll below for banana substitutions if you prefer it without. Carbs in banana bread are only 3g net carbs per thick slice!

Snacks and Lunchbox Friendly – great for the lunchbox and perfect for a tasty healthy snack at any time of the day.

Freezer Friendly – make ahead of time. Yes, keto banana bread can be frozen. I just slice and freeze in a ziplock bag. Just take out a slice as you need it so there is no wastage.

The Ingredients

Scroll to the recipe card at the bottom for the quantity of each ingredient used and the full detailed recipe for these quick keto banana bread with real bananas! Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.

Before you freak out, very little banana has been used. Sugars are still low in each slice. However, we have included a couple of substitutes to make delicious low carb bread without the banana if you prefer.

Banana – using a ripe banana in the bread makes for a moist keto banana bread. I use only 100g of fresh banana over the whole loaf. So the carbs are reduced significantly when cut into 16 thick slices. Banana can be replaced with extracts, flavoured collagen powders, or swapped for avocado or cream cheese if preferred.

Butter – I just use salted butter. You can use unsalted butter or a neutral-tasting olive oil (not extra-virgin) to make dairy free banana bread. Oils like fractionated coconut oil or MCT oil would be perfect.

Almond Meal – blanched almond flour, or sesame flour can be used in this recipe. I have only tested this keto banana bread with almond flour. To do it without or with just coconut flour, I am sure that would be possible with a 1:4 ratio of coconut flour to almond meal.

Coconut Flour – the coconut flour can be omitted if preferred and add an extra half cup of almond meal in its place. I prefer to add coconut flour to help take up the liquid and give a nice texture to the banana bread.

Sugar-free Maple Syrup – I use Sukrin Maple Syrup it is thicker than all the other brands I have tried. However, you can use any brand you prefer or flavour with vanilla extract instead.

Yoghurt – I use our 2-Ingredient Yoghurt in the banana bread recipe. You can however use unflavored Greek yoghurt. Coconut cream and coconut yoghurt are great for a dairy free option.

Sweetener – I use Sukrin Gold sweetener for a delicious caramel flavour. You can use any sweetener of choice like erythritol or monk fruit sweetener. Just be mindful of the level of sweetness of the sweetener you use.

Banana Bread Variations and Optional Extras

Once you have perfected your basic low carb banana bread recipe you can start to change it up for something different. Here are just a few of my favourite ideas.

Keto Banana Nut Bread – add 1/2 to 1 cup of your favourite nuts. I love the brazil nuts in mine, but walnuts, pecans, hazelnuts or macadamias are all great choices too.

Keto Chocolate Banana Bread – whether you make it with chunky sugar free chocolate or sugar free chocolate chips both are great decisions. For a fun idea add a little cacao to half the mixture and make marbled banana bread. (That sounds too good to me so now I will have to make it).

No-Banana Banana Bread – a little banana extract can go a long way. Alternatively, you can also add Vitalzing Banana Milk Drops (adjust the amount of flavour to suit you) or use Banana Flavoured Collagen and Protein Powders.

This recipe can have no banana added at all. Swap fruit or vegetables like pumpkin, mashed and cooked choko, or 100g of avocado in place of the banana. Add any spices or extracts to flavour it.

How to Make It

Instructions have been added to the recipe card to make banana bread in a Thermomix or Magimix appliance. We try to ensure all our easy keto recipes have thermal cooking options.

Step 3. The loaf is ready when a skewer comes out clean. Leave the banana bread cool in the pan for 10 minutes before turning it out onto a wire rack. Allow to cool completely before slicing.

HOT TIP – I prefer to refrigerate overnight before slicing. The flavours develop and the loaf is perfect for slicing after chilling.

Our BEST Keto Bread Recipes to Try

Low carb and keto bread recipes are always popular. We have a huge selection on the website as well as our many cookbooks. Here are just a few of our most popular recipes.

1. Good For The Soul Bread
2. Paleo Hemp Seedy Bread
3. Best Keto Bread Recipes
4. Low Carb Bread Recipe
5. Keto Pita Bread
6. Keto Tortillas

Frequently Asked Questions

Keto Banana Bread

A delicious version of Keto Banana Bread. I may be a little controversial with this recipe but I am providing options to satisfy all keto needs.

5 from 141 votes!

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Course: Breakfast

Cuisine: Australian Keto

Diet: Diabetic, Gluten Free, Vegetarian

Recipe Category: Low Carb

Calories: 157kcal

Author: Megan Ellam

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Servings: 16 serves

MetricUS Customary

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Ingredients

• ▢ 80 g butter melted, or neutral-tasting oil
• ▢ 25 g sugar free maple syrup Find it in the toppings aisle in the supermarket
• ▢ 1/2 cup Sukrin Gold sweetener or Lakanto Gold sweetener (100g)
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon nutmeg freshly grated
• ▢ 1 teaspoon vanilla
• ▢ 100 g banana mashed
• ▢ 40 g coconut flour
• ▢ 240 g almond meal
• ▢ 1 tablespoon baking powder I recommend Bobs Red Mill Baking Powder for best rise
• ▢ 1 tablespoon powdered gelatin
• ▢ 4 eggs
• ▢ 80 g Greek natural yogurt or coconut yoghurt

OPTIONAL

• ▢ 2 teaspoons banana extract INSTEAD of banana
• ▢ 1 cup walnuts or brazil nuts, chopped

Metric – US Customary

Instructions

CONVENTIONAL METHOD

• Preheat the oven 170℃/335°F. Line a 23cm x 11cm (4 x 9 inches) loaf tin with baking paper.
• In a large bowl combine all the ingredients (reserve a few nuts for the top of the loaf, if using) into a smooth batter. Spoon into the lined pan. Scatter with remaining nuts.
• Bake 50-60 minutes or until a skewer comes out clean. Cool for 5 minutes in the pan before transferring to wire rack to cool completely.

THERMAL METHOD

• Preheat the oven 170℃/335°F. Line a 23cm x 11cm (4 x 9 inches) loaf tin with baking paper.
• Place butter, syrup, sweetener, cinnamon, and nutmeg into the mixer; cook 3 min/100℃/stir.
• Add the banana; mix 10 sec/speed 4. Scrape down the sides of the mixer bowl.
• Add the remaining ingredients (except the nuts); mix 30 sec/speed 3. Fold in the nuts ((reserve a few nuts for the top of the loaf, if using). Spoon into the lined pan. Scatter with remaining nuts.
• Bake 50-60 minutes or until a skewer comes out clean. Cool for 5 minutes in the pan before transferring to wire rack to cool completely.

AIR FRYER METHOD

• Preheat the air fryer to 160℃/320°F. Line a 23cm x 11cm (4 x 9 inches) loaf tin with baking paper. (Or use a pan that fits your model air fryer).
• In a large bowl combine all the ingredients (reserve a few nuts for the top of the loaf, if using) into a smooth batter. Spoon into the lined pan. Scatter with remaining nuts.
• Bake 30-40 minutes or until a skewer comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Video

Notes

The recipe nutritional has been calculated using 100g of bananas and no nuts. The net carbs will significantly be reduced if using the banana extract in place of bananas.

This consistency of the raw loaf is more of a sticky batter than dough.

I seriously recommend Bob’s Red Mill Double Acting Baking Powder as it helps leaven the bread beautifully.

Net carbs can also be reduced should you choose to slice thinner. Even in this sized pan you can easily cut 22 decently thick slices.

For a vegan/vegetarian version butter could be exchanged for Nuttelex or light tasting olive oil, and the yoghurt for coconut yoghurt or coconut cream.

For egg free – use 12 tablespoons of aquafaba whipped until fluffy and fold through all ingredients.

For a nut-free version, I am yet to test this but the almond meal could be replaced with a combination of pepita and sunflower seed meal.

This recipe yields approximately 16-18 servings. The actual number of servings will depend on your preferred portion sizes. 

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 16-18. The result will be the weight of one serving. 

Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. 

All recipes have been tested using all of the cooking methods included by various recipe testers.

When making the banana bread in the air fryer for the first time just keep a close check on the temperature and timing. Models do vary slightly and the time or temperature may need to be adjusted to bake the perfect loaf.

Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.

The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes

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Nutrition

Serving: 1serve (1 slice) | Calories: 157kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 59mg | Potassium: 46mg | Fiber: 3g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 3g

Tried this recipe?Mention @meganellam or tag #madcreations!

Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Keto Mojo, Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.

Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.