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For the longest time, I thought that creating a low carb banana bread recipe was unlikely. Or, more accurately, I figured it wouldn’t taste much like actual banana bread. I thought I may be able to do it by using a small amount of banana, but using enough bananas to give it that “banana bread” flavor would make it too starchy.
Then, a couple weeks ago, the answer to sugar-free banana bread dawned on me. Banana extract! You guys, this is like the best stuff ever if you’ve been missing banana bread.
Extracts are the secret ingredient to make almost any high-sugar or high-carb food possible again on a sugar-free or low carb diet. The more of them I try, the more convinced of this I get. And just to clarify, I’m not talking about those artificial “imitation” extracts. You do not want those! Invest in a real extract and it’ll last pretty much forever. (This site has a good reference listed for this information, but I also know from experience. I’ve kept some of the more rarely used extracts myself for years without a problem.)
If you haven’t branched out to other extracts beyond classic vanilla, you’ll want to do it for this sugar-free banana bread recipe. The banana extract makes it taste exactly like real banana bread! It’s the difference between a regular quick bread and a deliciously moist, flavorful low carb banana bread.
I’ve made this sugar-free banana bread recipe a couple of times already. That’s saying a lot, because the first time I tried it was just December of this year! And, as I’ve mentioned before, as a food blogger I’m more likely to try new recipes than repeat existing ones. This was an exception.
In fact, this low carb banana bread with almond flour and coconut flour has become one of my breakfast favorites. With a hot cup of coffee, it’s hard to beat. It’s such a satisfying, filling way to start the day with protein and healthy fats.
By the way, in case you’re still looking for ideas to add to your holiday table, this sugar-free banana bread recipe would fit right in. It makes a perfect addition that everyone will love! I’ve shared it with a few people already – including those that don’t usually eat low carb or sugar-free foods – and got a very positive response. No one could tell that it’s low carb, paleo, gluten-free, and sugar-free.
My husband commented, “you can really taste the banana in there!” I laughed a little at that one, because of course there isn’t any. I did say that the banana extract makes all the difference, right?
Low Carb Banana Bread Recipe (Paleo, Gluten-free, Sugar-free):
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| Servings | Prep Time | Cook Time |
| 3/4" thick slices | 10 minutes | 60 minutes |
| Low Carb Banana Bread (Paleo, Gluten-free, Sugar-free) This low carb banana bread recipe with almond flour & coconut flour is perfectly moist & rich. Naturally paleo, gluten-free, sugar-free, and healthy.
|
- 2 cup Almond flour
- 1/4 cup Coconut flour
- 1/2 cup Walnuts (chopped; plus more for topping if desired)
- 2 tsp Gluten-free baking powder
- 2 tsp Cinnamon
- 1/4 tsp Sea salt (optional)
- 6 tbsp Butter (softened)
- 1/2 cup Erythritol
- 4 large Eggs
- 1/4 cup Almond milk
- 2 tsp Banana extract
- Preheat the oven to 350 degrees F. Line a 9"x5" loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
- In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, and sea salt (if using).
- In another large bowl, use a hand mixer to butter and erythritol until fluffy. Beat in the eggs (use the low setting to avoid splashing). Stir in the banana extract and almond milk.
- Pour the dry ingredients into the wet. Beat on low setting until a dough/batter forms.
- Stir in the chopped walnuts.
- Transfer the batter into the lined loaf pan and press evenly to make a smooth top. If desired, sprinkle the top with additional chopped walnuts and press them lightly into the surface.
- Bake for 50-60 minutes, until an inserted toothpick comes out clean.
- Cool completely before removing from the pan and slicing. (The longer you let it sit before slicing, the better it will hold together. The next day is ideal if possible.)
Net carbs per slice: 2g
*Note: This banana bread is a little more crumbly than a typical banana bread made with flour. You can add a 1/2 teaspoon xanthan gum if you'd like it to be less crumbly, but I didn't find it necessary.
You'll love my low carb cookbook & meal plans!
- LOW CARB MEAL PLANNING STARTER KIT: 7-day low carb meal plan, printable templates, shopping list, recipes, and more!
- 30 DINNERS IN 30 MINUTES COOKBOOK: 30 easy low carb recipes, all under 30 minutes to make and 10 ingredients or less!
Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten-free ideas for bread? Try these:
Katrin says
What a great idea to use extracts. Your banana bread looks delicious. I like the look of the walnuts on top!
STACEY CRAWFORD says
So cool to make banana bread low carb! Where did you get banana extract? Online?
Maya | Wholesome Yum says
Yes, you can get banana extract here. 🙂
Georgina says
Oh this looks VERY good!
Sarah says
I love banana bread! With a steaming cup of coffee, that sounds like the perfect way to start the day! Thank you for the awesome recipe!
thatskinnychickcanbake says
Such a terrific idea!!! This is one scrumptious looking loaf!!!
[email protected]{i love} my disorganized life says
Oh wow – never thought to use extract! I bet it tastes amazing!
Lane & Holly @ With Two Spoons says
This looks so good! Great way to start the day!
Dita MacDonald says
Approximately how many slices do you get please?? This looks scrumptious.
Maya | Wholesome Yum says
Hi Dita, This yields about 12 3/4″-thick slices. You could get more or less if you cut thicker or thinner.
megunprocessed says
That looks fantastic! Great idea on that secret ingredient.
GG says
You can get banana extract at the grocery store… Walmart, Kroger, etc.
Maya | Wholesome Yum says
Yes, some stores carry banana extract too, but I haven’t seen it at the stores in my area. The ones in stores that I’ve seen are an “imitation extract” using artificial flavors, which are not as good as the real thing. I really like the quality of the kind I buy online. But if you can find it in stores, that’s even easier!
Nicole says
I made this tonight and mine turned out dry and bland. I felt it needed more butter and sugar substitute. I sliced it and poured on some sugar-free maple syrup and whip cream…wow! It tasted like banana french toast!!! So good.
Maya | Wholesome Yum says
Hi Nicole, Sorry to hear that it turned out dry for you. Most likely the cause is too much time in the oven, so you could try reducing the baking time if you make it again. Either way, topping with sugar-free maple syrup and whipped cream sounds absolutely delicious!
Gigi says
Delicious! Made it with Swerve. I cooked it about 50 minutes.
Maya | Wholesome Yum says
Thank you, Gigi!
Adrienne Edwards says
Fantastic! This was my 2nd try at making a low carb bread item. 1st was biscuits which were good.
I used 2 bananas on this recipe and 1/4 cup of zing baking blend. No other changes. I must say it tastes better than my usual go to banana bread recipe from the Joy Of Cooking book! Definitely has me excited to try other low carb recipes while I’m restricted by gestational diabetes.
Maya | Wholesome Yum says
Thank you, Adrienne! I’m so glad to hear you liked both recipes.
Melissia Wagner says
finally made this today! really tastes a lot like the full of carbs banana bread recipe I used to love to make. I did add a little extra sweetener and baked it for 50 minutes and it turned out fantastic! even my super picky 6 year old loved it and she claims to hate my low carb foods lol.
Tracie Fisher says
Thoughts on doing as a mug cup?
Maya | Wholesome Yum says
Great idea, Tracie! I haven’t tried this as a mug cake, but I’m almost certain it would work. I recommend entering “3” for the number of servings on the recipe card and it will adjust the ingredient amounts accordingly. (Use 1 tablespoon for anything that says 1/16 cup.) The reason I say 3 is because the measurements come out weird (hard to measure) if you enter 1 or 2. You may need two mugs for the 3 servings of mug cake, or you could even use three if you don’t mind them not being all the way full. I would microwave for a minute to start, then check and add more time in 15 second increments as needed until the mug cake is firm. Let me know how it goes!
Tracie Fisher says
Will definitely try. Thank you.
Tresa Lovejoy says
This sounds great, I look forward to trying it. I see the serving size is 1 slice. How many slices do you get per loaf?
Maya | Wholesome Yum says
Thank you, Tresa! Using a 9×5″ loaf pan, the recipe makes 12 slices, each 3/4″ thick.
Suzanne D. says
1/2 tsp of xantham gum is not enough to bind this bread. I bake GF all the time and for the quantity of ingredients, I would add at last 2 tsp of guar gum or xantham gum, and 1 tsp of ACV (vinegar helps to digest nuts).
Maya | Wholesome Yum says
Thank you for the recommendation, Suzanne. I try to avoid gums when I can, and thought it was fine without even if a little more crumbly. Good to know about the ACV!