Keto Banana Bread | Sugar free recipe

The perfect keto banana bread recipe. Originally published in April 2019, it has had some updates but has a legion of fans! This is a delicious cafe-style low carb banana bread recipe that the whole family will love. Simple and fuss-free and in the oven in less than 15 minutes!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Watch Me Make It

Please note the video may contain some of the ingredients in the original recipe. The recipe was changed slightly and updated after the original publishing date of April 2019.

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.

Keto Keto Banana Bread ingredients in small bowls on a white background.Banana Bread

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 1. Preheat the oven to 170℃/335°F. Line a 23cm x 11cm (4 x 9 inches) loaf pan with baking paper. Place all the ingredients into a large mixing bowl (reserve some of the nuts to add to the top). Mix until combined.

Step 2. Spoon into a loaf pan. Bake in the preheated oven for 50-60 minutes.

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

Is banana bread keto friendly?

Not the variety you are used to from the local cafe, but this recipe is very keto friendly.

How to store keto banana bread?

Store in the fridge in an airtight container for up to 5 days. Alternatively, slice the bread and keep in a ziplock bag in the freezer.

Can I eat banana on a keto diet?

There is approximately 20g carbs in a banana. I recommend adding some to a recipe like this where a little goes a long way!

How many carbs in banana?

There are approximately 23g carbs in 100g of banana. This is a net carb amount. Of that. there is around 12g of natural sugars in 100g or banana. This does change depending on the ripeness (and variety) of the banana. The less ripe the banana the lower the carb count and GI.

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Keto Meal Plans & Support
Sliced Keto Banana Bread on some brown paper with a mug.

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 140 votes!
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
Tap or hover over number to scale ingredients
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  • 2 teaspoons banana extract INSTEAD of banana
  • 1 cup walnuts or brazil nuts, chopped



  • 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.


  • 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.


  • 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.



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


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 KetoKeto LocoThe Healthy Family Keto Cookbook and Every Day Keto.

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

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  • Deb says:

    5 stars
    This is wonderful. I’ve made it many times. And, each time I forget how yummy it is. My non-Keto family love it too.

  • Lynda H says:

    5 stars
    My all time favourite .. could never ever get sick if eating your banana bread Megan.
    I loved it with a tonne of butter just before bedtime.
    Love your food ❤️❤️

  • Kellie says:

    5 stars
    I’ve made this once before and it was super yummy. I’ve just put another one in the oven but just realised i forgot the xantham gum when i found the pack ready on the bench. Oops! Hope it’s not a total flop!

  • nancy says:

    5 stars
    healthy and delicious – i don’t feel guilty eating this.

  • Jerika says:

    5 stars
    We love banana bread!:) I will prepare this later. Thanks!:)

  • Veronika Sykorova says:

    5 stars
    I’m excited because I don’t think I’ve ever seen anyone bake with brazil nuts and they’re definitely my favorite! I appreciate that this is keto, every banana bread recipe always has a ton of sugar.


    5 stars
    Perfect banana bread and it was keto too …awesome! Thanks for sharing!

  • veenaazmanov says:

    5 stars
    This is definitely super healthy. Healthy combination of ingredients. Love the spice flavors too.

  • Nina says:

    5 stars
    What an amazing recipe 😍 😋 ❤ You’ve done it again Megan, thank you! Have been cravi g for banana bread for almost two years, this has made my week (not day, lol!) – I have made it in small loaves, eight of them, baked bit shorter (40 mins) and they were perfect! Each piece = 2 slices, two lunches! Freezes perfectly too! Made it with walnuts to up my omega3 intake, taste was fantastic. Winner all around!

  • Petro says:

    5 stars
    What an interesting twist to the classic recipe! I am intrigued and anxious to give it a try as soon as I gather all the ingredients! I’m sure it will be super delicious!

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