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Free Printable: Low Carb & Keto Food List
Get It NowMy keto banana bread recipe is hands-down one of my favorite keto recipes to share with family and friends… especially because no one ever realizes it’s low carb! I wait until after they’ve raved about it to tell them it’s actually sugar-free. Between the perfect blend of low carb flours, a high-quality natural sugar substitute, and an easy banana swap, it tastes like the real thing. Bake it with me for the best low carb banana bread you’ll ever have!
Why You Need My Keto Banana Bread Recipe
- Real banana flavor – With a secret ingredient, my keto banana bread actually tastes like it has bananas in it! Nobody will know it doesn’t. 🤫
- Moist, cake-like texture – Sometimes you need a blend of flours to get that “just right” texture, and this is one of those times. I love how moist this low carb banana bread turns out.
- Quick and easy – Just 15 minutes of prep time! Mix up the batter, pop it in the oven, and you’re set. Waiting for it to cool is the hardest part.
- Low carb & keto friendly – With just 2 grams of net carbs per slice, this bread fits perfectly into your gluten free or keto lifestyle. I love it with a bulletproof coffee or keto Starbucks drink to start the day!
Ingredients & Substitutions
Here I explain the best ingredients for my low carb banana bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
Low Carb Flours:
My keto friendly banana bread gets its perfect texture by blending Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, and this works much better than using one of them alone.
The brand of flours you use can also make a difference, because many brands of almond flour are too coarse (read: gritty texture, ugh!), and some brands of coconut flour absorb too much or not enough moisture.
Can you substitute the almond flour or coconut flour?
If you can’t have coconut flour, swap it with 3/4 to 1 cup of extra almond flour. Unfortunately I don’t have a great swap for the almond flour in this keto banana bread, but sunflower seed meal might work.
Sweetener:
The sweetener you use makes a difference! I use this Besti sweetener. Not only does Besti taste just like sugar with zero net carbs, it keeps the bread moist. Other sweeteners (including erythritol, and most brands of monk fruit and stevia) won’t do that, so the texture will be more dry with those.
My Secret Ingredient:
Have you guessed what it is yet? 🥁 It’s banana extract! Seriously, this stuff is amazing — you get all the banana flavor without the carbs. And don’t worry, I’m not talking about artificial extracts here.
I use and recommend this one, made from real bananas. Many brands in stores have an artificial taste or are less intense, so keep in mind the amount you need can vary if you use a different brand.
If you’d rather use real bananas, try my almond flour banana bread instead. It’s higher in sugar due to the bananas, but has no other sugar added.
Other Ingredients:
- Unsalted Butter – I like this grass-fed brand. For a dairy-free option, swap with coconut oil or ghee. Since my recipe calls for creaming the butter, the end result will be a little different, but it will still work.
- Eggs – You can probably substitute flax eggs, but your low carb banana bread will be more fragile with them.
- Almond Milk – Whether store-bought or homemade almond milk, just make sure it’s unsweetened. You can also use other keto milks, like coconut milk beverage or watered-down heavy cream.
- Spices & Leavening Agents – Baking powder for lift (don’t use baking soda!), cinnamon for flavor, and sea salt to balance the sweetness.
- Xanthan Gum – I use this brand. It acts like a binder, so your keto banana bread doesn’t crumble apart, and improves the texture.
- Add-Ins – I add chopped walnuts for crunch. You can also use sugar-free chocolate chips (I like this brand), blueberries, or other nuts or seeds, like pecans, almonds, or pepitas.
How To Make Keto Banana Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, mix together the flours, baking powder, cinnamon, xanthan gum, and sea salt.
- Cream the butter. In another large mixing bowl, beat the butter and Besti sweetener with an electric mixer, until fluffy. I have this hand mixer and love the multiple speeds, plus convenient storage.
- Add the other wet ingredients. Beat the eggs into the creamed butter, one at a time, until smooth and creamy. Then, mix in the almond milk and banana extract.
- Combine the wet and dry ingredients. With the mixer on medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
- Fold in your add-ins. If you’re adding walnuts or any of my add-ins below, stir some in. I recommend reserving some of them for the top!
- Transfer the batter to a lined loaf pan. I use this one and it’s the perfect size. Smooth out the top. Sprinkle extra nuts on top and gently press them in.
- Bake until golden. Then, tent the top with foil and continue baking until a toothpick comes out clean. Let your keto banana bread cool completely on a wire rack before slicing.
My Recipe Tips
- Use fresh baking powder. Low carb baked goods don’t rise as well as traditional ones, and this “batter” is pretty heavy, so this is extra important.
- Use room temperature ingredients. Your butter won’t cream properly if it’s cold, and it can solidify if your eggs or milk are cold. If you forgot to set them out, here are my tricks to bring them to room temp faster:
- Eggs – Pop them in a bowl of warm water for a few minutes.
- Milk – Heat in the microwave for 10-15 seconds. Just make sure it’s not actually hot.
- Butter – Fill a stainless steel bowl with boiling water. Let it sit for a few minutes, then empty, dry, and place upside down over your butter. It works faster if you cut the butter into pieces first.
- Round the top. Since keto banana bread doesn’t rise much, you’ve got to round it before baking if you want that classic bread shape.
- Baking time can vary. Keep an eye on it and cover once it’s golden. And don’t forget to use a toothpick to check when it’s done — it should come out clean.
- Don’t skip the cooling. I know it’s tempting to slice right away, but waiting for it to cool completely will keep it from falling apart and improves the texture.
- Want to add a glaze? Drizzle your low carb banana bread with my sugar free caramel sauce, or make a maple glaze by whisking together heavy cream, my Wholesome Yum Sugar Free Maple Syrup, and powdered Besti.
- Prefer to make muffins? My keto banana muffins are based on this keto banana bread recipe.
More Keto Quick Bread Recipes
Keto Banana Bread
My low carb keto banana bread recipe is sweet and moist, and my secret ingredient tastes like real bananas. Nobody will know it's sugar free!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Line an 8.5×4.5 in loaf pan with parchment paper, so that the paper hangs over two opposite sides.
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In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt.
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In another large bowl, use a hand mixer to beat butter and sweetener, until fluffy.
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Beat in the eggs, one at a time, then the almond milk and banana extract.
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With the mixer running at medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
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Stir in 3/4 cup chopped walnuts.
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Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with the remaining chopped walnuts and press them lightly into the surface.
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Bake for 30-40 minutes, until the top is golden. Tent the top with foil, then bake for 20-25 more minutes, until an inserted toothpick comes out clean.
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Cool completely before removing from the pan and slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, ~3/4 inch thick
- Tips: Check out my recipe tips above for the right batter texture and loaf shape, and glazes you can use on top of your keto banana bread.
- Store: It’ll keep for 1-2 days on the counter, or up to a week in the fridge. Wrap it in parchment paper (not plastic wrap), so it doesn’t get soggy.
- Reheat: If you like it warm, just microwave a slice for about 15 seconds.
- Freeze: You can freeze this bread for up to 3-6 months. I like to layer parchment paper between slices, so you can grab one at a time. Thaw in the fridge, or just microwave with a little butter.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here and Keto EBook Bundle here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Banana Bread
343 Comments
Jamie
3Just made this, and it taste just like regular banana bread. It’s moist and tender. I made my family regular banana bread and I was feeling left out, so I looked on wholesome yum and found this recipe. I haven’t found a recipe I did not like so far. ?
Sandy M.
2This banana bread is excellent and just what I needed! I love dessert and have tried other baked Keto recipes from different sites, but they just didn’t hit the mark. This bread is delicious with butter or plain. It doesn’t feel like I’m not eating Keto! This is a very well done recipe. Keep them coming! I’m now following! Thank you!
Jules
0What a treat! Banana bread without bananas for keto!!! I made this in 6 mini loaves and was extra careful not to overbake it and they came out moist and delicious!!!
Wholesome Yum D
0Jules, love hearing that! I’m happy they turned out moist and delicious for you. Enjoy every bite!
Josee
0Followed instructions exactly. The best tasting keto “quick bread” I’ve made so far. Very close to non keto loaf. Texture is great – it’s lighter than I thought it would be using mostly almond flour. Nice texture, browning. Will definitely make again but use more cinnamon and extract – only because my taster is off. Not a fault of the recipe.
Maya | Wholesome Yum
0I’m so happy you liked this keto banana bread, Josee! Hope you make it again soon. Yes, feel free to add more cinnamon and extract next time if you prefer.
Lesley
0This looks great! I will rate this after I make it. Can I substitute flax eggs for the eggs?
Maya | Wholesome Yum
0Thank you, Lesley! Yes, you can, but the keto banana bread will be more fragile.
Val Ferguson
0Hi, I love making the walnut banana cake, only problem is it seems to borwn up to quickly. I use a fan forced oven do I need to drop the temperature from 176c to 150 c
Maya | Wholesome Yum
0Hi Val, Yes, I would reduce the temperature if you use a convection oven.
Bridget
0I baked a loaf after Thanksgiving and we loved it! I try to stay keto as much as possible as I am diabetic and carb conscious. Your recipe didn’t have any adverse effects on my glucose level! I will be making this and other items in your keto recipe section often. I was a bit of a baker before diagnosis and have been missing all of my goodies. This reminds me of the non-keto bread I used to make, tender and moist with just enough sweetness to satisfy my sweet tooth.
I’ve been thinking about making mini loaves for Christmas gifts for a couple of my neighbors. Do you or anyone in this group have experience with the conversion to a different pan size? Thank you!
Maya | Wholesome Yum
0I’m so happy you and your family loved it, Bridget! How sweet to make mini loaves for gifts. I have not done that before, but I’m sure you can. I would just start checking on the baking time at 20 minutes and every 5-10 minutes after that, until an inserted toothpick comes out clean. Happy holidays!
Judy M
0Hi Maya, long time fan here. I have just finished making your prior version. An oldie but goodie. Then I saw this updated version.
I am curious. How does the taste and texture of this one compare to the prior version? I noticed this one has more butter and allulose. Is it sweeter? Fluffier? It seems like more effort in mixing it up.
Thank you so much!
Judy
Maya | Wholesome Yum
0Thank you so much for being a long time fan, Judy! Really appreciate having you here. I don’t recall making changes to this recipe, other than switching to use Besti because it definitely makes the bread more moist than the erythritol I used to use. What other differences are you seeing?
Bridget
0Thank you, Maya! Happy holidays to you and yours!
Jenean
0I made this yesterday using the exact ingredients you listed in the recipe. It turned out beautiful and moist. I have purchased both your almond and coconut flours, and also your honey and maple syrup. All delicious. I am so excited with your cookbooks, also! Exactly what I have been looking for. I love being able to eat healthy versions of yummy food. Thank you for doing all the hard work so I don’t have to.
Wholesome Yum D
0Thank you so much, Jenean! I’m so glad everything turned out beautifully and that you’re enjoying the products and cookbooks. It means a lot to hear that the recipes are helping you enjoy healthy versions of your favorites!
Liz
0Can this be made into apple bread with apple extract, apple pie spice and walnuts?
Maya | Wholesome Yum
0Hi Liz, I haven’t done this but I’m sure you can and it sounds delicious!
Tara
0Hi Maya! If I want to do SF chocolate chips and walnuts do I need to reduce the amount of walnuts? Do u have a recommendation for the amount of chocolate chips? Thank u!
Maya | Wholesome Yum
0Hi Tara, Honestly, it’s up to you! You can replace half the walnuts with chocolate chips, or add up to 1/2 cup additional chocolate chips if you like.
Lees Yunits
0Delicious! And moist! And I appreciate the recipe tips (for softening butter). Although I overcooked it, my Keto son loved this. So satisfying. Thanks, Maya!
Maya | Wholesome Yum
0Thank you so much, Lees! I’m so glad my tips were helpful for you.
Chris
0Could I used mushed up bananas? There’s usually an over ripe one kicking about
Maya | Wholesome Yum
0Hi Chris, Adding bananas wouldn’t be keto friendly, but if you’re interested in a more moderately low carb version, try my other almond flour banana bread that does include bananas — and you can absolutely use overripe ones for that.
MaryAnne Scarborough
0This bread turned out very well. It was soft and moist on the inside. Outside had just enough crunch. I will definitely be making it again.
Maya | Wholesome Yum
0I’m glad you liked it, MaryAnne! Hope you make it again soon.
Lora
0Texture was fine, but can definitely tell it was sugar free. Might as well have been flavorless. I used the recommended sweetener and banana emulsion (which works better than extracts).
Maya | Wholesome Yum
0Hi Lora, Sorry to hear your banana bread turned out flavorless. I haven’t made this with banana emulsion, only this banana extract, which does retain its banana flavor very well. Maybe the emulsion you had reacted with the baking or other ingredients in some way. I recommend trying the recipe as written before making adjustments. 🙂
Linda_chan67
0I am not keto but need to be low carb. Can I use regular milk instead of almond milk?
Maya | Wholesome Yum
0Hi Linda, Low carb is very subjective so it’s up to you to decide if you’re okay with regular milk. From a recipe standpoint, it will work just fine.
Linda
0This is the best tasting recipe I have tried since doing keto. I love bread and have tried many. This bread feels like a treat but no guilt. Great for breakfast or dessert. Even my husband said it was good and he likes nothing. The only thing that I may do is add another teaspoon of banana extract otherwise perfection thank you.
Maya | Wholesome Yum
0Wow, thank you, Linda! That means a lot. Feel free to add more banana extract if you like. The potency varies by brand, too.
Linda Reiff
0Will regular flour work in this recipe??
Maya | Wholesome Yum
0Hi Linda, Since this is a keto banana bread, I have only tested it with almond flour. Using white flour would make it no longer low carb or keto friendly. I don’t usually use white flour at all, but if you wanted to use it, most likely it would work better in my other almond flour banana bread.
Holly
0Hi Maya, my comment was here showing “waiting moderation” and now it’s gone. Just making sure you got my question about subbing gluccomannon for xanthan and how much to use. Thanks in advance!
Love your coffee syrups and sweeteners!
Maya | Wholesome Yum
0Sorry about the delay, Holly! Sometimes I get backed up responding to comments. I just saw your other one and responded to it – it’s still there and you should see it published now. 🙂
Holly
0Maya, what can I use instead of xanthan? Maybe gluccomannon?? Have you had success with any substitution-I cannot have gums and I know the bread will be crumbly and will not hold together without something. Thank you!
We love your sweeteners and your coffee syrup’s!
Maya | Wholesome Yum
0Hi Holly, Yes, I think you can use glucomannan in the same amount. I haven’t tried that substitution to confirm, though. Please let me know how it goes if you try it! I’m so glad you like my sweeteners and coffee syrups, that means a lot. Thank you!
Mia I.
0DELICIOUS RECIPE!
Totally satisfied our craving for a banana bread! Made this for the first time, with some slight variations (because I was low or missing ingredients):
-Sweetener: I was low on my granulated Allulose, so for the sweetener I used half of the granulated Allulose and half of the Allulose brown sugar substitute (Besti brand).
-Almond milk: I did not have almond milk, so I subbed it with 3 tablespoons sour cream, and 3 tablespoons of a homemade probiotic yogurt.
-Banana extract- increased it to 1 Tbsp.
-Added: 1/3 c Lily’s chocolate chips as well 🙂
The bread was moist and did not crumble when cutting into it.
Thank you Maya for sharing this!
Maya | Wholesome Yum
0I’m so glad you liked it, Mia! Thank you for sharing your variations. Now I really want to try this with some Besti Brown and sour cream or yogurt added. Those sound like they’d be really good in this bread!
Ami
0This was a hit!
Bob
0Made this yesterday and enjoyed it very much, but I still need to work on getting it right. I am fairly sure after addressing my oven and technique, this will be my go to for a low carb quick bread to keep around for breakfast and snacks. I followed recipe with one substitution of Half’n’Half for the almond milk as we don’t have it or even whole milk for that fact in the house. We do have Heavy cream and the H’n’H.
This first time out Taste/flavor was pretty good, but I will likely add another tsp of Banana extract to enhance a bit and maybe 1-2 tsp of vanilla extract as well.
The bread rose reasonably well and held it’s structure well. The crumb was pretty good but a bit dry to the outside of the cake with the center more moist. I suspect I may have to check out my oven temperature. I checked my bake at 30 minutes and it was already brown more than golden. I tented with foil and went another 20 minutes and the toothpick came out totally clean. Perhaps overcooking causing the dryness?
I will be checking my oven temps soon and next time I will monitor closely, checking my bake as early as 20 minutes for the first pass before tenting. If monitoring the temps and times doesn’t reveal anything, I will try adding 1-2 TBsp of coconut oil as I saw noted in a previous suggestion for addressing dryness.
I would appreciate any thoughts?
Maya | Wholesome Yum
0Hi Bob, I’m glad you enjoyed this keto banana bread! The amount of banana extract that is ideal can vary depending on the brand you use, some are more potent than others. Yes, it sounds like it was just a little overbaked if it was dry (or did you use a different sweetener? That can affect moisture, too.)
Bob
0Updated rating to 5star. I conducted testing on my oven temps and found them to be running about 15 degrees too high, adjusted my oven temps per the manual and waahlaa, I didn’t overcook the next run of this recipe.
This Keto Banana bread recipe makes a good breakfast or snack item any time of the day and I appreciate the sugar free and low carbs of this tasty treat.
Now on to retry some of my previous failed keto recipe efforts that I couldn’t explain what went wrong.
Maya | Wholesome Yum
0I’m so glad to hear that, Bob! Good that it was an easy fix and hopefully your other recipes will turn out better, too!
Kim
0Absolutely delicious! These recipes are just what I needed to make the transition to low carb without feeling deprived of breads and desserts. Thank you!
Dani
0I made this banana bread recipe minus the walnuts as I was looking for a keto version of the banana cake with chocolate peanut butter frosting that I made for a party. This banana bread was so good by itself warmed with butter. But was even better with keto chocolate peanut butter frosting on top (made following the party recipe with replacement of sugar with Wholesome Yum allulose monkfruit granulated).
Mike
0The bread recipe came out really nice, but there is a bitter aftertaste. Is that the almond flour that I’m not used to?
Maya | Wholesome Yum
0Hi Mike, Sorry to hear that happened. It should not be bitter at all. Did you by chance use baking soda instead of baking powder by mistake? The other thing it could be is, if you used a different sweetener brand, some sweeteners have an aftertaste.
Kathy F
0I made this banana bread yesterday to take to a friends place. I did add 1 very ripe banana when I couldn’t find banana essence.
Everyone loved it! So moist & tasty, not much left! So I will make this again.
Mildred
0Delicious
angela
0thanks for the recipe the cake turned out beautiful, although i didn’t have the exanthan gum, so i put an extra egg white in, this had the effect of making the batter quite wet and thought that it might not turn out, but it did and it was fantastic. i can not believe that it is only 2 net carbs per slice amazing! No one would ever know that it was keto, that worries me because when the grandchildren come up it will be gone unless i hide it . thanks again.
Mary Salyers
0Can’t have xanthan gum, can I use Psyllium husk powder as a replacement in this recipe?
Maya | Wholesome Yum
0Hi Mary, Psyllium husk powder might work, but you’d need a few times more of it. I haven’t tested it to confirm the amount, and it can easily go wrong if the amount is wrong. The xanthan gum is an optional ingredient for better texture, but it’s probably safer to just omit it than to substitute psyllium.
Kim
0Delicious keto substitute for old fashioned banana bread!
Taylor
0Thank you
Shannon
0Oh my goodness! Delicious, moist, and nutty! I have made this bread three times now. Each loaf has turned out slightly different but absolutely yummy (I’m new at baking and still haven’t figured out the dry vs. wet measuring with my cups) This bread is so good I just had to drive some over to my mom and sister! Thank you!
Carol
0My son & daughter-in-law are both on low carb/keto diets. I made this for them a few weeks ago and they really loved it. I have one in the oven as I write this. The flavor and texture are perfect. I follow the recipe exactly as I am not a great cook and don’t dare experiment.
Lela Iduna
0I made these yesterday as muffins and they are delicious!! This recipe is surely a keeper. PS I did add 1/2 cup Lilly’s dark chocolate chips and it really hits the spot. Going to try lemon loaf next:)
Cindy Soileau
0How long did you cook the muffins?
Linda Gates
0These are oh so good.
Carol
0Very happy with the Banana Bread recipe. The texture and flavor are perfect. Served it after dinner with rave reviews. Will make it again for sure.
Wendy
0Can you substitute anything else for the almond milk?
Maya | Wholesome Yum
0Hi Wendy, Unsweetened coconut milk beverage (the kind in a carton, not a can) or watered down heavy cream would work.
Sandy
0Best Keto sweet I’ve made. Followed the recipe, no changes. Thank you! However I have a question. Can I make it with coconut butter instead of butter for my friends who is dairy free? Or is there a better substitute for real butter? Thank you
Maya | Wholesome Yum
0I’m so glad you enjoyed it, Sandy! I wouldn’t recommend using coconut butter which is different, but you can use coconut oil (dairy-free) or ghee (dairy, but lactose removed).
Judith Vogt
0Hi all,
I made this recipe with a few small changes. I added two mashed bananas instead of the extract; I didn’t have any and I’m not solid Keto. I also subbed arrowroot for the Xanthan gum because I didn’t have any.
I must say that this bread is pretty darn good. I tried several gluten free breads and this one is my favorite so far.
Agnes H
0Did you add extra flour or omit any other ingredients or just the extract? I was thinking of doing the same thing since I am not full on keto either.
Lorraine
0This was so delicious but way too wet. Not sure if my brand coconut flour didn’t absorb well. How much almond flour could I replace the coconut flour with? I used 3 eggs instead of 4. Any idea what it could’ve been?
Maya | Wholesome Yum
0Hi Lorraine, The batter is supposed to be wet — see my pictures above. Or do you mean your final bread was wet? If your bread was wet, it means it needed to bake for longer. Absorbency of different brands of flour can vary too, so I recommend using Wholesome Yum Almond Flour and Wholesome Yum Coconut Flour for best results. You should not have to decrease the number of eggs.
Carrie
0I used one TBSP banana extract and I am glad I did. The last time I did keto it was so strict I didn’t have any of this good stuff. I really hope it doesn’t knock me out of ketosis or counting carbs isn’t difficult. I got a blood ketone meter hopefully this helps. I just wanted to say thank you so much for the recipe its nice to have a treat now and then and I expect this will freeze up well so I don’t eat the entire loaf lol.
Barbara Callahan
0I made it with 1/2 cup chopped walnuts and a cup of halved cranberries and used orange extract instead of banana. It turned out great!!! The texture was more was more cake like than my cranberry bread but it’s delicious. Everyone loved it.
barebara
0Hi, I hope, with your help, to be able to adjust this recipe so that I can add halved cranberries and exchange the banana flavoring for vanilla or orange so that the result is my traditional cranberry nut bread. My recipe also has orange juice and grated orange peel, but I could omit the juice, I think, without much change in flavor. My recipe has cup of halved cranberries in the dough which has 2 cups of flour. What amount of berries do you suggest I try? Your bread also has twice the nuts. I have your cookbook and really enjoy it. Your.recipes are so easy to follow! thank you!
Maya | Wholesome Yum
0Hi Barbara, You should be able to do this. The amount of vanilla or orange extract might be different than the banana depending on how potent they are. You can definitely add orange peel, but I wouldn’t add orange juice, as it would make the batter too runny (and adds sugar, if that matters to you). You can add really any reasonable amount of cranberries you like. Let me know how it goes. I’m so glad you find my recipes easy to follow — thank you!
Jenn
0I love banana bread so much and I’m so thankful for this delicious recipe. I know it says cool before cutting but I was wondering how long is best to let it cool? Thank you I’m advance! Keep up the good work Maya!
Maya | Wholesome Yum
0Hi Jenn, I’m so glad you like my keto banana bread recipe! Let the bread cool completely. It usually takes a few hours, but I find it’s even better overnight.
Kira
0If we substitute a couple of ripe bananas for the extract, do we have to modify any of the other ingredients? Thanks!
Maya | Wholesome Yum
0Hi Kira, If you want to use real bananas, I recommend using my almond flour banana bread recipe that includes those.
Jenn
0Yikes! The hyperlink to the new recipe doesn’t work! Are you able to check it and re-post it? Thanks 🙂
Wholesome Yum D
0Hi Jenn, Were you looking for my almond flour banana bread?
Gina
0So so delicious! This is my go to recipe for banana muffins. Thanks!!
FrankDee
0This bread is so delicious!!! I would have never thought of using the banana extract and taking out the bananas. I just made it for the family and everyone really liked it!! It’s so good that they never would have known it was keto style bread!! I want to find a recipe for the bread machine, or can I use this one?? Hmm…I am going to try it!! THANK YOU FOR SHARING!
Judi Whiteaker
0I am mostly keto, some days low carbish. But I made this Banana Nut Bread yesterday and my non – keto husband liked it! I will probably back off on the cinnamon to 1 tsp though when I make it again. Great recipe & Simple. Thank You.
Karen
0I am so thankful for these recipes. They are fantastic.
queencafe777
0I decided to put banana but sliced it in chunks so people on the keto diet could remove it. It gives it more flavor and moisture. I do not have coconut flour but I added 1/2 cup more almond flour. I do not have almond milk, I used coconut milk and vanilla extract since I do not have banana extract. It is delicious and moist. Fyi, it took approx 1 hour ten minutes since my oven temp is off. I flip it down since top sunk a bit while cooling and it fixed the sunken top. Do cover with foil if browning too fast on top. Thanks for sharing.
Littymol Chacko
0Can I use the ripe banana instead of banana extract?
Carla
0Definitely have to get use to the texture and flavor….did not add xanthan gum..
Maya | Wholesome Yum
0Hi Carla, The texture is better with the xanthan gum, so try adding that in next time.
Maya | Wholesome Yum
0Hi Littymol, Using a banana would change the moisture in the bread and it would no longer be low carb. But I do have an almond flour banana bread that uses real bananas if you prefer to use them.
Lynn
0Exceptional taste and texture. No one would ever know this banana bread was low carb! Surprised anything could taste so delicious and yet be so easy to make. I’ll absolutely need to freeze individual slices immediately or I’ll be tempted to keep nibbling away.