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For the longest time, it seemed as though creating a low carb banana bread recipe was unlikely. And that was sad.
After all, you wouldn’t be able to include banana in a keto banana bread – too many carbs. And without it, you’d miss the point completely.
But then it came to me! There is a way to bake perfectly moist and delicious, gluten-free sugar-free banana bread without missing anything (except the carbs). Yay!
The Key To Keto Banana Bread
So what’s the secret to this keto banana bread recipe? Have you figure it out yet?
You guys, this is like the best stuff ever! You can make a truly low carb banana bread recipe and it still tastes like bananas!
Everyone that’s tried it so far – including those that don’t usually eat low carb or sugar-free foods – really enjoyed it. No one could tell that it’s low carb, paleo, gluten-free, and sugar-free.
No one said, “Oh, that must be keto banana bread” or “Sugar free banana bread? Really?”…because no one was thinking about anything other than the next bite. It’s that yummy!
My husband even commented, “You can really taste the banana in there!” I admit laughed a little at that one.
You don’t actually need bananas to make this low carb banana bread recipe; simply use natural banana extract.
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.
If you haven’t branched out to other extracts beyond classic vanilla, you’ll want to do it for this gluten-free 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 keto banana bread.
How To Make Low Carb Banana Bread with Almond Flour & Coconut Flour
This sweet treat is so easy to make, too. In just over an hour you can have a gluten-free low carb banana bread all set to go.
You already know the secret ingredient in this low carb banana bread recipe, but what else is used?
- Almond flour
- Coconut flour
- Gluten-free baking powder
- Cinnamon
- Butter
- Allulose
- Eggs
- Unsweetened almond milk
- Banana extract
(The amounts are on the recipe card below, but don’t miss my tips in the post first!)
As you can see, this particular recipe uses a blend of coconut and almond flours to get the right density and moistness in your loaf. Sometimes you really need to use a blend of flours to get that “just right” texture, and this is one of those times. The wet/dry ingredient ratio is important here because that’s what ensure the right texture.
Here are a few other things you’ll want to keep in mind before you get started baking your yummy keto banana bread:
Dairy-free substitution
You can make this low carb banana bread recipe dairy-free if you need to. Both ghee and coconut oil are possible dairy-free alternatives to the called-for butter.
Since the recipe calls for creaming the butter, the end result will be a little different. But, it will still work!
Use fresh baking powder
I know, I know. You baking powder isn’t bad. But if it’s been in the cabinet since who-knows-when, chances are that it’s really time for you to buy some fresh.
Keto banana bread doesn’t rise very well, so fresh baking powder is especially important to help it rise as much as possible.
An option for improving texture
If you don’t mind using xanthan gum, adding 1/2 teaspoon into the dry ingredients will make the texture better and more sturdy. It’s not required, though.
Round the top
Since it doesn’t rise much, shaping the batter by rounding the top is going to help your low carb banana bread recipe look more traditional.
Consider covering it part way through
Keep an eye on your bread as it bakes and consider covering the top if needed.
How will you know your sugar-free banana bread needs this bit of TLC? If the top starts to brown but the inside is still moist, that’s when you cover it.
Simple tent the top with foil and continue baking your healthy banana bread until it’s done.
Be patient
If you’ve been reading a lot of low carb recipes around here, you’ll see me mention that patience should be included as a part of most recipes. And it’s so hard!
As excited as you are to dive into your gluten-free sugar-free banana bread, waiting until it’s cool is essential if you don’t want it to fall apart.
How To Store Gluten-free Sugar-free Banana Bread
Are you ready to get baking? You can even go ahead and make a double batch if you’d like, because this low carb banana bread recipe keeps well.
It will be fine for a couple of days on the counter, and you can keep it in the fridge for even longer. If you’re going to refrigerate it, wrap in parchment paper instead of plastic, so that it doesn’t collect too much moisture and get soggy.
It will also freeze well. Simply slice it up and freeze the slices. That way you can pull it out as you want to use it!
This is a fantastic and festive low carb holiday recipe to share with your friends because no one is going to realize it’s keto banana bread, or even give as a gift to your fellow low carb, sugar-free loving pals.
And if you’d still like to try a recipe that is gluten-free but aren’t worried about low carb, you can try some coconut flour banana muffins instead. Or even an allergy-friendly chocolate chip banana bread.
Tools To Make Keto Banana Bread:
Click the links below to see the items used to make this recipe.
- Bakeware Set – This bakeware set is what I use in my kitchen. It also includes a loaf pan that would work great for this recipe.
- Parchment Paper – Lining your loaf pan with parchment paper will make it easy to remove the bread. Plus, it makes for easy clean-up!
- Bowls – You need multiple bowls to make this recipe. This set has all different sizes and is great for lots of recipes.
Low Carb Banana Bread Recipe (Paleo, Gluten-free, Sugar-free):
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The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Keto Low Carb Banana Bread Recipe with Almond Flour - Sugar Free
This low carb banana bread recipe with almond flour & coconut flour is perfectly moist & rich. No one will know it's keto banana bread! Naturally paleo, gluten-free, sugar-free, and healthy.
Recipe Video
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F. Line a 9x5 in (23x13 cm) 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 sweetener 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.)
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Recipe Notes
Serving size: 1 3/4"-thick slice
*This recipe was originally created with erythritol, but I have since found that using allulose creates a better texture, closer to real banana bread. Either will work, though.
**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.
Video Showing How To Make Keto Banana Bread:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Banana Bread!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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155 Comments
Joey
YUMMINESS! Although I did not have banana extract, I really wanted to make some keto version of banana bread for my husband. I subsituted sugar free Torani hazelnut syrup — it turned out fantastic. Instead of adding walnuts to the top, I substituted with chocolate covered almonds. Our family will be making this keto recipe more often. THANK YOU for sharing.
Abir
Hi I made it yesterday it looks good but it’s not sweet enough. I don’t know should I add chocolate chips or more sugar next time?
Wholesome Yum M
Hi Abir, It really depends on how much sweeter you want it. If it’s close to your preference, then chocolate chips should get you there. Otherwise, you can add more sweetener to suit your tastes.
Heather
I rated this recipe before but forgot to mention that since I do not eat dairy, I substituted the butter with Nutiva butter flavored coconut oil. It turned out delicious!
Heather
Very good substitute for the real thing. Its not as sweet as normal banana bread but perfect for me.
Alice Mensforth
Just made this recipe. Turned it into a dozen muffins and added dark chocolate chips. I didnt use any allulose or the milk instead I added 1/2 cup of Banana Split Skinny syrup. Wow these are amazing and they are crunchy (never get anything keto crunchy). Thank you
Kamana
Good day I’d like to make this today can I use 1 ripe banana instead of the extract?
Wholesome Yum M
Hi Kamana, Using an actual banana will change the composition of the recipe. I don’t know if it would turn out or not. It would definitely change the carb counts on the recipe and would no longer be keto.
Donna
This is so good! I didn’t think it could be improved upon, but I had a flashback to my favorite banana bars with a gooey cream cheese frosting…so, I baked it in an 8-inch square pan and then whipped up some cream cheese, butter, and powdered Swerve then slathered it on for a tasty dessert!
Carri
I was really looking forward to eating this Banana bread. I made it last week. I am sorry to say it wasn’t very good. Had no real flavor and was a bit bitter. I used fresh almond flour, walnuts and baking powder too, and followed the recipe completely. It came out pretty but didn’t taste that good.
Maya | Wholesome Yum
Hi Carri, Sorry to hear you had issues with the recipe. What banana extract did you use? That could be the culprit, as I specifically tested the recipe with this banana extract – it’s very flavorful and does not come out better. Some extracts have less flavor and/or more bitterness in certain amounts. Another common misunderstanding people have is using baking soda instead of baking powder, but it sounds like you didn’t do that – still noting it here just in case. Otherwise there aren’t any ingredients in here that could come out bitter, so maybe something was off with one of the ones you used. Hope it works out better for you next time, or you might like my keto banana muffins instead.
Brad
This banana bread is the bee’s knees. In fact, it’s the first bread I’ve ever made after going decades without an oven, and it honestly couldn’t have turned out better. I’m truly amazed, and it even slices without crumbling. I did add the optional Xanthan gum, as I had a lot of success using that for keto tortillas. Anyway, bottom line: the bread is super yummy and super easy to whip up! Thanks Wholesome Yum!
I main Hanzo
This is INCREDIBLE. I’m just learning my way around the kitchen. I wasn’t expecting it to go so well. The bread is moist, the texture is wonderful. The banana flavor is just right, not overwhelming. My ultra-picky fiance LOVES it. Thank you for making this recipe, and everybody who shared what they did different. I love it so much that I am taking time off of my busy day to write all of this.
I changed the recipe a bit, based off of the other comments on this page.
Specific things I did were:
Added the recommended Xanthan gum amount
Used Swerve granulated (same amount) instead of Allulose
Added 1/4 cup heavy cream to almond milk
Added 1 tbsp mayonnaise* to the egg+butter slurry (idk what to call it haha!)
(*Bread will NOT taste like mayo. I think it helped make the texture better.)
Added almost a cup of Lily’s milk chocolate baking chips
Used a full cup of walnuts
Tented the pan at 30 mins
Took it out after 50 mins and let it cool for 3 hours
So, for people out there like me who are intimidated by cooking, DO IT!!! Yes, you too can make good food in your own kitchen!
Betsy Love
This is delicious! I used pecans instead of walnuts. Hubs didn’t think it was sweet enough, but I thought it was great! I’ll be making this again and adding a bit more sweetener. (Have to keep the menfolk happy!)
Sarah
What recommendations would you make for a nut free alternative to this recipe? I am unable to eat nuts.
Maya | Wholesome Yum
Hi Sarah, Sunflower seed meal might work. It will likely turn green from a reaction with the baking powder, but is safe to eat.
D Donaldson
I read over the comments and decided to use 1 tsp of xanthan gum and 1 T of mayo to add a bit more structure and moisture. I couldn’t find my loaf pan, so I used my donut pan. I baked them on 350 for 11 to 12 minutes. Hubby loves them. I will be making again. Thank you WHOLESOMEYUM for all of you hard work in the kitchen.
Nancy Carney
I made this bread according to the directions, except used pecans instead of walnuts, and heavy whipping cream instead of almond milk.
I used the suggested amount of Xanthan Gum.
My Baking Soda is brand new.
I used the same sized pan as the recipe.
Baked at 350 degrees for 45 minutes, and it was already done. I had just tested my oven for temperature accuracy a couple of weeks ago.
I let it set for 3 hours.
It tastes great, but it is dry.
What is recommended to add to get it moist like original banana bread?
Would adding a tablespoon of mayonnaise mess it up?
Thank you.
This is still a great bread, but I would like it more moist. Adding butter to it after heating up a slice helped.
Wholesome Yum M
Hi Nancy, Without the actual bananas, this bread can’t really have the same texture as original banana bread. If you wanted to add more moisture, then I think a couple tablespoons of melted coconut oil (or mayo, I don’t think that would hurt anything) will help.
Nancy Carney
Thank you.
I made another loaf and made the following changes from the original recipe.
1 teaspoon Xanthan Gum
1 tablespoon Hellmann’s Real Mayonnaise
Then baked at 350 degrees for 40 minutes. It was much moister, and tasted exactly like my regular banana bread that I used to make.
I think mainly my first loaf baked way too long. I had just tested my oven for temperature accuracy, so apparently my oven is still off from others, but I am able to fix it just fine.
I think the only changes that I would make in the future is to add more banana extract, and some additional Swerve. I used Swerve Confectioner’s Sugar Substitute. I have been waiting for my delivery of your Besti products. I have Swerve Brown, and I might try that too before I get your Besti products in the mail.
I also might try some sort of keto caramel icing or keto buttercream icing.
Thank you so much for your recipes. They are amazing.
Lindsay A
Most things don’t go well in my life, especially following KETO baking recipes. This came out amazing!! I was worried about dryness but I followed an old baker’s trick of mixing the softened butter into the dry ingredients instead of creaming with sugar and added 1/4 heavy whipping cream in addition to the almond milk. I threw in some Lily’s chocolate chips and baked for 45 mins and it is the moistest, richest and yummiest keto dessert I’ve had thus far! And Ive had alot! Thanks so much, cant wait to try more of your recipes!
Kate
Can I sub in a real banana for the almond milk? Anyone tried this?
Maya | Wholesome Yum
Hi Kate, I haven’t tried that, but I don’t think so – banana would be much thicker than the milk. Also, the recipe wouldn’t be low carb if you add bananas to it.
Susan
I made this recipe and it baked up brilliant and tasted great. You’ve even inspired me to try this recipe with other natural extracts like lemon or almond. Thank you for the great recipe.
Terry
Oh my goodness just made this recipe and it just scrump-dilly-omous!!!!
Except I made it with pecans instead of walnuts!!
Kat S.
This looks delish! I’d love to try it but I’m cooking for 1 and was wondering adding vanilla extract and almonds to your 90 second bread would work if I up the fat content and add the xanthum gum? Thanks.
Wholesome Yum M
Hi Kat, This banana bread recipe will freeze well. If you are thinking it will be too much, you could easily half the recipe and freeze the slices you don’t finish.
Adriana
This was my first time trying to bake a Keto friendly bread. Thank you so much for this recipe! It is delicious and simple to make. The outcome was exactly as shown. I will definitely keep trying out your recipes!
Elle
I’m wondering if you have nutrition info on the low carb banana bread gluten and sugar free recipe?
Maya | Wholesome Yum
Hi Elle, Yes, the nutrition info is on the recipe card above.
Tess
I really like this recipe and had my last slice on day 5 and it was so good, it’s good on day 1 but just gets better.
Regina
Can you please tell me how many servings this recipe makes? Love this recipe at first it was very crumbly but I did realize I cut it hot and it clearly says to let cool next day it was amazing! Thank you
Maya | Wholesome Yum
Hi Regina, It makes 12 slices, each 3/4-inch thick. A serving is 1 slice like this. I’m glad you figured out the crumbling issue and that it was great the next day!
Diane
Thanks so much for this recipe. I followed the instructions carefully & it was a success. On my second time baking I add in some peanut butter & its sooo yummmy
Michael
Can I use all as coconut flour instead of having both Almond and coconut in the recipe?
Wholesome Yum A
Hi Michael, I wouldn’t recommend doing that. Your banana bread would be dry.
Stephanie
Hi, I was wondering if the coconut flour is the reason its more crumbly than regular banana bread??? Could you make it with just almond flour?
Maya | Wholesome Yum
Hi Stephanie, The coconut flour is not the reason. It’s because there is no gluten that normally holds breads together. You can add 1/2 teaspoon xanthan gum if you want it more sturdy.
JM
I made this recipe exactly as indicated. I make my own banana extract and the banana flavour really came out as well as smelled great when baking (contrary to some comments below).
I did find the recipe really dry, and even after cooled it didn’t hold together well. I will retry again this week with a few tweaks. I will add 2 tsp of xanthan gum or 1 tsp of glucomannan as a binder and nearly double the butter or add another type of fat to make it moister. I may also try to substitute heavy cream for almond milk.
I will post my tweaks and results.
Kimberly
Has anyone tried adding some mayonnaise to make it more moist? I have a friend who makes her regular banana bread with it and it’s so moist and delicious. I didn’t know if it could work with this keto recipe.
Nancy Carney
I would like to know this answer too.
Thank you for asking.
Wholesome Yum M
Hi Nancy, I don’t think mayo would hurt this recipe, as long as it is plain, unflavored mayo.
Siqal
Can I sub coconut flour for cassava flour?
Wholesome Yum
Hi Siqual, I don’t cook much with cassava flour so I’m not sure if that would work. Your bread will also not be low carb if you do that.
Tina
Thank you for posting your recipe. I bought the same banana extract and made this cake last night. I refrigerated it and had a slice today. Umfortunately it was very dry and tasteless. Not moist at all. I followed your recipe to the T. What could have caused this issue? Thanks
Maya | Wholesome Yum
Hi Tina, It might have been the fridge. Did you cover it tightly so that there wasn’t air around it? The fridge dries out many baked goods and breads.
Maria
I made this following the recipe to a T including the optional 1 tsp. xanthan gum powder. It was good and a pretty decent replacement for the real banana bread. I had the first taste of it after it had cool down. It was ok for me and my husband but my son mentioned something about an aftertaste. I think it’s the cooling sensation of the erythritol and the smell of the banana extract. I wrapped it in foil and parchment paper and kept in the fridge. It tasted a lot better on Day 2. It was moist and not really very crumbly. I believe my taste buds are getting used to it after going back to Keto again. I have been making the real banana bread so it was understandable if this doesn’t taste as good as the real one. However, if you factor in the benefits of a healthier version, this definitely will be my go-to banana bread recipe. This was my 2nd recipe from you, Maya. The first was the 90-second microwave bread. Thank you and more power to your channel!
Sensou
This was a great recipe and success for me. I loved it. I’ll admit, “regular” banana bread is delicious, but this was also just as delicious. So most and tasty. I followed the recipe. I think next time I might add unsweetened chocolate chips. I’m new to keto, and this gives me hope that I don’t have to starve myself or survive on broccoli and cheese alone, ha ha. Looking for more recipes. This renewed my love of baking and cooking ❤
Cath
Hi! Can I use stevia instead of erythritol?
Maya | Wholesome Yum
Hi Cath, You can use a stevia blend, yes. Check the low carb sweetner conversion calculator.
Pauline
I must have done something wrong cause mine was a little dry and I think not sweet enough but maybe I did something wrong.
Melanie
I’m so excited to try this recipe. My hubby has been requesting banana bread! Can you make this recipe into muffins?
Maya | Wholesome Yum
Hi Melanie, Sure, you can! The baking time would be reduced.
Mary
I made this last night and it tastes so good. My husband really enjoyed it too. The texture was like cake and the crunch of nuts on top were perfect. Your recipe is easy to follow. Thank you
Shelley Buhler
Can you provide the name of the banana extract you use in a comment? I am unable to link to the brand when I click any of the places you provide a link to what you use.
Wholesome Yum
Hi Shelley, try this link!
Nathan T Floyd
Have you tried this with unblanched almond flour? Unblanched has a much higher fiber/carb ratio.
Wholesome Yum
Hi Nathan, I haven’t tried it but it should work. Let me know if you do!
Nis
These turned out so wonderful !!
Lala
3rd time I make it! My friends from work love it and keep asking for more!! It doesn’t even taste like diet stuff. I add macadamia nuts!
Bea
This came out so good I ate most of it yummy. I am making a 2nd batch now
I wish my bread would come out this good. Thanks b
Mary
I like It but it was dry any recommendations?
Maya | Wholesome Yum
Hi Mary, Most likely it was baked too long? Did you change anything else about the recipe? Mine wasn’t dry at all but it’s hard to tell what went wrong without more detail.
Dolly Ocasio-Huertas
I made this banana bread recipe and it is absolutely to die for!!!!
I am so excited that I can have it with coffee, almond milk or just by it’s self.
You are awesome!!! I am so lucky I found your blog. Since I started following you religiously since the end of January, I am down 23 pounds.
Thank you Maya!!!!
Linda
I wonder if you could use maple extract instead for a maple walnut bread ?
Maya | Wholesome Yum
Hi Linda, Yes, you definitely can! Sounds delicious!
Maxine
I love this recipe! I wanted to make a Coconut Loaf (called a Sweetbread in the Caribbean) and this looked like the texture that matched it best. I don’t use erythritol as it doesn’t get along well with my stomach, and I don’t like other low carb sweeteners, so I was worried that the bread would not come out right if I dropped it altogether. I made a few changes and was thrilled with the result. I used coconut milk instead of almond milk (I make my own almond milk and was out of almonds), added some grated coconut, and spiced it up with nutmeg, etc. I used 2 tbsp honey as that still falls within my macros. I used the xanthan gum as I wanted to provide some support with all the additions. It was a massive success and so deliciously moist! I will try it again with a sprinkling of the walnuts which I also omitted. Thanks so much for this wonderful recipe!
LaToya Jennes
THANK YOU so much for this recipe!! I also divided the batter into 12 muffins and baked for 20 minutes on 350. I didn’t use the xanthan gum and you are right, it wasn’t even missed. They were a huge hit with my husband and his friends.
Malorie Edie
You can add nonsweet lily’s choco chips instead of nuts, right?
Maya | Wholesome Yum
Hi Malorie, Sure, you can!
Carrie
Wow, love this bread! Used the optional xanthan gum with great results. Can’t wait to try with real banana extract. So glad I found your blog! Made the cheeseburger casserole last night and that was great too! Can’t wait to make more.
Darryl
Bake only setting on my bread maker for 30 minute, shut it off and let it sit in the machine until cool. Do not open the lid. It allows it fully cook, but not get crumbly. No gum needed.
Best Keto banana bread recipe I have found by far. You crushed it.
Mayte
Hello! This recipe had me drooling and then when I got to the ingredients I started crying. I’m allergic to coconut. Is it possible to substitute it with something else?
Wholesome Yum
Hi Mayte, unfortunately there aren’t many suitable substitutes. If you need a bread recipe without coconut flour, try this one.
Donna
The recipe looks great but I was wondering if there is something else you could use beside the xanthan gum can you sub psyllium powder to help as a binder?
Maya | Wholesome Yum
Hi Donna, The xanthan gum is optional, so you can omit it if you don’t have it. I haven’t tried it with psyllium. It might work, but the recipe would need other changes made.
Sarah Winter
I LOVE these!! I made muffins out of them and they are wonderful!! Thank you!!
Andrea
Tastes great but it didn’t rise very much…am I doing something wrong?
Maya | Wholesome Yum
Hi Andrea, Is your baking powder fresh? That could be part of it. But in general, low carb breads don’t rise as much as regular wheat breads do.
Rabia
Can I use banana essence instead of banana extract? If yes, what will be the quantity? Thanks
Maya | Wholesome Yum
Hi Rabia, You can, but it’s hard to say the amount because they vary widely. Sometimes something labeled essence is actually imitation extract, which works in a pinch (similar amount) but don’t recommend it. Sometimes essence is a super concentrated form of extract. If what you have is the super concentrated type, you’d need about 1/2 to 1/4 of the amount of extract called for in the recipe.
Rabia
Hi Maya! I can’t find banana extract at any store where I live. Is there any alternative or can u suggest any online store that has this extract and delivers worldwide?
Maya | Wholesome Yum
Hi Rabia, This is the banana extract I use. If that doesn’t deliver to your country, try the same one available here.
Kiley Ward
I just made this and it tastes just okay. I used granular Swerve and McCormick’s banana extract. Also, it was done at 35 minutes. What went wrong?
Maya | Wholesome Yum
Hi Kiley, Was it imitation banana extract? That could it be the issue if it tastes bland. A quality extract is pretty important, not that there’s anything wrong with McCormick, but it needs to be real extract and not imitation. The time to bake could vary depending on your oven or your pan.
Liz
I made this today and added a 1/2 c sugar free chocolate chips to the recipe. It’s so yummy!!!! Thank you so much for the recipe!!!
Trish
I made this banana bread, it came out wonderful. I did add one banana instead of the extract, 1 tsp vanilla extract, 1 tsp xanthan gum, 1 tablespoon flaxseed, sliced almonds, unsweetened coconut & sprinkled a few sugar free chocolate chips on top. Perfect for my treat when a craving strikes!
RD
This was fantastic! I didn’t have almond milk, so I sub’d with heavy whipping cream but it turned out fantastic. Thanks so much for the great recipe/instructions!
Donna
OMG THIS BANANA BREAD IS AMAZING
MADE IT THIS AFTERNOON AND MY SON AND MY HUSBAND LOVE IT!!!!
THANK YOU SO MUCH!!!
Frank
Can I use real bananas? I know it would not be sugar-free but can I?
Maya | Wholesome Yum
Hi Frank, The recipe would need other changes to use real bananas. I haven’t tested it to know what exactly, but you’d need more dry ingredients.
Simone R.
Thank you for another delicious recipe! I’m so pleased with how these turned out. For my own convenience, I made these into 12 muffins (baked about 25 min), instead of a loaf. Next time I may add some Lily’s Chocolate chips!
Maya | Wholesome Yum
I love to hear that, Simone! Thank you!
Myrna
I simply love your recipe for banana loaf. Moist, flavorful and great taste. With such a great base, could we add other flavorings to make it a different loaf. I’m thinking lemon loaf, cinnamon loaf, chocolate loaf, etc. Just switch the flavorings. Would that work?
Maya | Wholesome Yum
Yes, the possibilities are endless, Myrna!
Lisa Meyer
Are there substitutes for Erythritol? Don’t have any here at the moment.
Maya | Wholesome Yum
Hi Lisa, You can use a different granulated sweetener – check the low carb sweetener conversion chart here.
Justin
Amazing bread! Very moist and lots of flavor. It tastes like it should be bad for you, but it isn’t
Maya | Wholesome Yum
I am so happy you liked the banana bread, Justin! Thanks for stopping by!
Delyssa
I followed the recipe but it came out crumbly. The slices don’t hold together. Not sure what I did wrong but it still tasted great!
Maya | Wholesome Yum
Hi Delyssa, I’m glad you liked the taste! It does come out a little crumbly, but if you want it more sturdy then adding 1/2 tsp xanthan gum to the dry ingredients will help a lot.
Jacqueline
Why are there no bananas used in this banana bread?
Maya | Wholesome Yum
Hi Jacqueline, There are no bananas to keep it low carb. I used natural banana extract instead, and it truly does taste like banana bread. Hope you’ll try it!
Kasey
I made this today and its delicious! I couldn’t wait until tomorrow to try it . I did use the xanthan gum and it held together nicely. Thank you for a tasty recipe!
Maya | Wholesome Yum
I am so happy you liked the banana bread, Kasey! Have a great day!
Kelly
How long would I cook this for if I wanna make them into mini muffins?
Maya | Wholesome Yum
Hi Kelly, I don’t have an exact time since I haven’t tried it, but you can definitely make mini muffins. I would start with 20 minutes and check every 5 minutes after that to see if they are done (when an inserted toothpick comes out clean and the top springs back).
Jessica L
Can you replace the coconut flour with almond flour?
Maya | Wholesome Yum
Hi Jessica, No, sorry, unfortunately they are not interchangeable.
Elaina
Is there anything that could be used in place of the coconut flour? I have an allergy to coconuts.
Wholesome Yum
Hi Elaina, unfortunately there aren’t many suitable substitutes. If you need a bread recipe without coconut flour, try this one.
Tatyana
Made this today and turned out soooo delicious! I don’t have a hand mixer so I just used a spatula and my immersion blender for the liquid stuff. Don’t laugh lol it worked! It’s so good that I ate almost half of the loaf at one sitting. Oops! Love the cinnamon in it a lot. Yum!!!
Maya | Wholesome Yum
I am so happy that it worked, Tatyana! And that you liked it 🙂
Felicia
Hi, I used the xanthum gum and did not add the nuts (i do not like them). I have not had bread in a month in a half, but this was the best thing ever! I had enough macros to make it 8 big thick slices! The texture was perfect and buttery and felt like real banana bread. I will be trying all kinds of flavoring because I know I will be making a loaf at least every other week!
Oh yes, I feel like I need you to turn this into regular bread. I could slice it thinner for sandwiches. I think it just needs maybe honey flavor instead of banana and less butter (so it doesn’t have butter aftertaste) ? Not sure, I just know you can do it! Thanks!
Maya | Wholesome Yum
I love to hear that, Felicia! Have a great day!
Sarah
I LOOOOOVED this recipe. I added lily’s chocolate chips and used pecans instead of walnuts. Also I added some allspice with the cinnamon.
One thing—maybe my oven gets too hot— but it was perfect at 40 minutes. Started to burn on the edges a tiny bit. So I would def check at 35-40.
Maya | Wholesome Yum
Thank you, Sarah! I’m so glad you liked it. Those add-ins sound yummy. Oven time can vary a bit depending on your oven and even the pan you use, so definitely a good idea to check on it.
Heather
This turned out so delicious – I did use xanthan gum and the texture was excellent and held together beautifully. It was so tempting, I had to put some in the freezer so I wouldn’t eat it all. It freezes nicely. I ordered banana extract just for this recipe and I’m so glad I did. Thank you!
Maya | Wholesome Yum
I am so happy you liked it, Heather! Have a great day!
Paola
Instead of banana extract, i added 3 mashed bananas and cooked it for 35 minutes. It came out delicious.
Maya | Wholesome Yum
Thanks for sharing, Paola. It’s not low carb with the bananas, but would still be paleo.
Kelly
I’ve made 2 variations on this people may be interested in.
The first was lemon/blueberry bread. I used 2 tsp lemon extract and a bag of Trader Joes unsweetened freeze dried blueberries. I didn’t use cinnamon or nuts, but everything else was the same. This adds 1-2g carbs per slice depending on the size of the slice.
The second was lemon poppyseed muffins. I used 1 tbsp lemon flavoring (2 tsp lemon extract would also work) and 1 tbsp poppy seeds. I didn’t use cinnamon or nuts, but everything else was the same. I baked for 25 minutes and left in the pan until cool. Made 12 regular-sized muffins. These actually hold together way better than the loaf.
Maya | Wholesome Yum
Thanks, Kelly! Those variations sound delicious!
Suzanne D.
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
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!
Tresa Lovejoy
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
Thank you, Tresa! Using a 9×5″ loaf pan, the recipe makes 12 slices, each 3/4″ thick.
Tracie Fisher
Will definitely try. Thank you.
Tracie Fisher
Thoughts on doing as a mug cup?
Maya | Wholesome Yum
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!
Melissia Wagner
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.
Adrienne Edwards
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
Thank you, Adrienne! I’m so glad to hear you liked both recipes.
Justmy2cents
What’s the point of low carb bread when you’re adding bananas? Bananas are not good for keto.
SJ
She didn’t say she was Keto, she has gestational diabetes which requires a reduction of sugar intake but actually bananas are good for diabetics. So, don’t be a jerk.
Vanessa
Did you even read the recipe? She didn’t add bananas… She added banana ‘extract’.
Gigi
Delicious! Made it with Swerve. I cooked it about 50 minutes.
Maya | Wholesome Yum
Thank you, Gigi!
Leesa Woodbery
So the swerve (or monkfruit in my case) will work the same?? How much did you add? Is it one for one “?
Maya | Wholesome Yum
Hi Leesa, Use the sweetener conversion calculator here to find out how much to use if you use a different sweetener from the original recipe.
Nicole
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
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!
GG
You can get banana extract at the grocery store… Walmart, Kroger, etc.
Maya | Wholesome Yum
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!
megunprocessed
That looks fantastic! Great idea on that secret ingredient.
Dita MacDonald
Approximately how many slices do you get please?? This looks scrumptious.
Maya | Wholesome Yum
Hi Dita, This yields about 12 3/4″-thick slices. You could get more or less if you cut thicker or thinner.
Lane & Holly @ With Two Spoons
This looks so good! Great way to start the day!
[email protected]{i love} my disorganized life
Oh wow – never thought to use extract! I bet it tastes amazing!
thatskinnychickcanbake
Such a terrific idea!!! This is one scrumptious looking loaf!!!
Sarah
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!
Georgina
Oh this looks VERY good!
STACEY CRAWFORD
So cool to make banana bread low carb! Where did you get banana extract? Online?
Maya | Wholesome Yum
Yes, you can get banana extract here. 🙂
Katrin
What a great idea to use extracts. Your banana bread looks delicious. I like the look of the walnuts on top!