This delicious low carb banana bread uses real fruit for authentic flavor in a moderate amount to keep carbs low. Each slice only has about 8 grams of net carbs.
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Since developing this super popular and very easy basic quick bread recipe, we have been enjoying all kinds of keto approved breads. But until now, no banana nut bread.
After all, who would expect bananas to be enjoyed on the keto diet? Everyone who’s been around keto for a minute knows that they’re generally considered a very big no-no.
But banana bread is so yummy. Moist, sweet, a little crunchy when you add in walnuts…it’s like eating dessert for breakfast or a snack. There simply had to be a way to enjoy it even while eating low carb!
Is There Such A Thing As Keto Banana Bread?
A lot of keto dieters are under the impression that bananas are off limits and the only way to enjoy a slice of low carb banana bread is to rely on extracts which never taste quite as good as the real deal.
But that’s not true.
Authentic banana bread needs a banana and you can still enjoy it and stay low carb. Using a real banana gives you that classic banana bread experience in taste as well as texture.
But many people get hung up asking, “Do bananas have carbs?” or wondering if the net carbs in banana will fit into their daily macros. Let’s take a look…
How Many Carbs Does A Banana Have?
A medium banana has about 29g carbs. While this is clearly too many carbs to have as a keto snack when you’re eating low carb and trying to lose weight, it’s not bad when you add it to a larger recipe.
Adding a banana of these to the basic quick bread recipe adds less than 2g carbs per slice, which is totally doable!
After all, you’re not eating the whole loaf so while there are a lot of carbohydrates in banana, you can still enjoy the taste of it spread out through an entire recipe of gluten free keto quick bread.
Nutritional Benefits of Banana
- High in fiber. As noted above, fibre helps to promote a healthy digestive system and can aid in regulating blood sugar levels.
- Good source of potassium. Bananas are a great dietary source of potassium, which we all know is important for our electrolyte balance.
- Rich in vitamins, including vitamins B6 and C.
Tips For Making The Best Low Carb Banana Bread
If you’ve ever made it before, you know that baking banana bread can be tricky. It always seems like the time needed to fully bake the batter is so long that the outside tends to burn (or at least get way too brown) before its done.
This can really detract from the rich sweetness of the banana flavor, so you want to avoid it happening. The trick is to turn down the oven temperature a little and bake it for just a little bit longer.
Don’t be surprised if you need more time in the oven than the recipe calls for. Simply keep the low carb banana bread in until it passes the toothpick test and no longer has any soft areas.
If you want it to cook up faster, Another option is making banana muffins with a mix of almond flour and oat fiber. Mmmm. They are so good!
They also make the cooking time a lot shorter (and -bonus- offers you built in portion control!). Consider mini muffins, too. It’s fun to have a basket of them out for company to to enjoy when you’re ready for a treat.
How to Serve The Bread
This is a wonderful recipe to make for your friends who are still on a high carb diet, too. They’ll never know it’s a low carb banana bread. And maybe you can even win them over to eating better when they realize how delicious the food is!
The moistness of the quick bread and the rich flavors of the banana and walnuts together make this a marvelous dessert or a great breakfast with your favorite cup of coffee.
You can enjoy it hot if you like, but be aware that it will be extra crumbly. To serve it for company, let it cool completely first. That’s another reason to make it up as mini muffins – you can sneak one right out of the oven and save the rest for later without making extra crumbles.
How To Store The Bread
One of the great things about this quick bread is that you can make it up ahead of time. Simply let it cool completely before storing it.
After it cools, wrap it tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for a day or two, but it’s better kept in the fridge.
If you keep it in the refrigerator, be sure to wrap it well and keep it airtight so it doesn’t get soggy. It will last 3-5 days without issue.
You can also make your keto banana bread up ahead of time and freeze it. Simply wrap your cooled loaves with plastic wrap and keep in your favorite freezer containers. To serve, thaw them out the night before in the fridge.
If you enjoy this low carb quick bread recipe, you may enjoy some of the others. I recommend giving the Key Lime Coconut, Zucchini, or Cinnamon Swirl low carb bread recipes a try!
Making Allergen Friendly Low Carb Banana Bread
If you’re allergic to nuts or dislike them, simply leave the chopped walnuts out.
While they provide additional protein and nutrition, there’s no need to include them if you don’t enjoy the taste or can’t safely enjoy them!
I’d like to thank Slate Plate for the beautiful slate serving tray featured in the photo. If you’d like one for yourself, check them out at SlatePlate.com.
Low Carb Banana Bread Recipe
Do you prefer low carb banana recipes that use banana extract flavoring or real fruit? I think some recipes, like bread, really need the fruit for the best taste and texture.
However, if you’re really craving banana bread and are opposed to those added carbs, you can always make this coconut flour banana bread. It really is quite good and will do the trick!
Don’t forget to leave a comment if you give this recipe a try.
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Low Carb Banana Bread
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Ingredients
- 1 medium banana mashed
- 1/2 cup butter melted
- 3 tablespoons coconut oil liquified
- 6 eggs see note
- 1 teaspoon vanilla extract
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum optional
- 1/2 teaspoon salt
- 1/4 teaspoon stevia concentrated powder or 1/2 teaspoon monk fruit 50% extract powder
- 1/2 cup low carb sugar substitute
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- In medium bowl, mix together dry ingredients (almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, and baking powder).
- Set aside.
- Add mashed banana, butter, coconut oil, eggs, and vanilla extract into a food processor.
- Process until well blended. Add dry ingredients and process until uniform batter is formed.
- Mix in chopped walnuts.
- Pour batter into a greased 9×5 inch loaf pan.
- Bake at 325F for 70-75 minutes or until top is browned and toothpick inserted comes out dry.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Karen says
I tried your recipe because I needed to use up some bananas and have been trying to stay on a low carb diet. I really wanted it to work but all I ended up with was a pretty bread (in the oven) which flattened out about five minutes after taking it out of the oven. It tastes eggy and has a weird texture. What did I do wrong?
Lisa MarcAurele says
Did you use a single banana? It sounds like it may not have been fully cooked or the baking powder may not have been fresh.
Carla H says
I made this banana bread today and it tastes amazing! I made it exactly as directed and I find it is VERY moist. Anything I can do to make it a little more cake like? I am very new to keto baking, so I’m not sure if a longer cooking time or maybe more almond or coconut flour would help. Thanks!!
Lisa MarcAurele says
You could try separating the eggs and whipping the egg whites up to help create a fluffier bread.
Mirlene says
Keeping those carbs low has never been easier – this is what this bread looks like to me. Delicious flavor and just what I have been looking for – thanks! 🙂
Anne Lawton says
I love trying out traditionally sweet recipes with healthy ingredients! This bread looks delicious
Jerri says
This bread is amazing, will definitely be making this a lot!!! Does the small amount my family didn’t devour need to be refrigerated?
Thanks for a great recipe!
Lisa MarcAurele says
I always keep low carb baked goods in the refrigerator or freezer. I don’t recommend storing at room temperature for more than a day or two.
Kari - Get Inspired Everyday! says
This banana bread looks incredible, and I love that it’s way lower in sugar!
paleoglutenfreeguy says
Is it weird to say a banana bread is cute? Because this one is! Love that’s low carb, too.
Deanna says
I made this exactly as your recipe ….but omg this came out like I took a banana bread baked it then dipped it a bowl of butter! It was so greasy! Is a half cup of butter as listed in the recipe correct? I felt as though this was to much so I took 1 tabl off and only added 1 tabl of coconut oil….not sure why it turned out like it did but I couldn’t it it.
Lisa MarcAurele says
The fat should get absorbed by the coconut flour so maybe your coconut flour just wasn’t as absorbent as mine. I’ve made this recipe many times without issue, but you can definitely cut back on the butter and or coconut oil if needed.
Sheree says
I made this with just using more butter than oil and it is one of the best things I ever made. I added chocolate chips and baked this in a muffin tin. It was a hit with my whole family.
Melissa says
I haven’t made this yet, but my son is allergic to coconut, how can I replace the coconut flour and oil but yield the same results?
Thanks in advance!
Lisa MarcAurele says
An equal amount of butter can be used for the coconut oil. But to be honest, you could likely just leave it out as there is a lot of fat already in the recipe. And coconut flour could be replaced with almond flour for this recipe or a mix of whey protein powder and almond flour.
Connie says
What are the measurements for the protien powder and almond flour
Lisa MarcAurele says
I’d try 3/4 cup almond flour and 1/4 protein powder.
Kat M says
No rating stars yet, looking to make this soon.
I have a question about the coconut oil… do I use refined or unrefined?
Thanks!
Lisa MarcAurele says
I use unrefined.
Paige says
No rating yet just a question! this might be because I’m on my phone but I can’t see the note about the eggs? It says “see note” next to the 6 eggs portion of the recipe and I’m just wondering what the note is? Thanks.
Lisa MarcAurele says
It’s just that fewer eggs may work if you’d rather have a less eggy bread.
Andrea says
Can this be made in a bread machine?
Lisa MarcAurele says
If there’s a quick bread setting it should work using that.
Jade Tobin says
Hi! I’m very new to all this and trying to learn. My husband was out of the blue diagnosed with diabetes about 8 months ago and I’ve been trying to learn all I can in a bit of panic 🙂 now his numbers are great, actually not even in the pre diabetic range…but i want to keep it that way. My question is, can this be made with only almond flour? Baking is what I miss most but I’ve been too scared to try and can’t waste what little money we have. My husband hates coconut so I’ve hesitated to buy coconut flour, does it taste too much like coconut? Sorry for the dumb questions, I’m just a bit overwhelmed figuring this all out 🙂 any help is SO appreciated!
Thank you!
Lisa MarcAurele says
For this recipe, it should be okay to sub out the coconut flour with almond, but the bread may be more dense.
Sandy says
Hi, can I use Xylitol as a replacement for Stevia and how much please? Thanks.
Lisa MarcAurele says
I’d say about 2-4 tablespoons depending on the sweetness you prefer.
Carol says
I made this for my kiddos tonight and it was a hit! I followed it to the T. I will be making this again. Thank you for the recipe.
Lisa MarcAurele says
I’ve made this for a few kids that had to go on a gluten-free diet and it was a hit with them too. So glad the recipe worked out for you!
linda says
This is the worst tasting low carb bread and i followed it to a T , I thought the first time i did something wrong then I decided to make it again , it has no flavor and it is toooooooooooo moist when it is done baking. I made it with real butter and instead of the 6 eggs i did the version with the 3 eggs and 1/4 cup of almond milk i wonder if its just the mixture of coconut flour and almond flour? or is it the xanthan its just odd tasting, it raised fine but it is mushy tasting and i used swerve sugar the first time i used erythritol no stevia i don’t know why you would need to use 2 types of sugar anyways like it says stevia then monk fruit. just not a good recipe.
Lisa says
If you used 3 eggs and 1/4 cup of almond milk, the recipe was not followed to a T. That was from a reader comment and not tested fully.
Natalie says
My daughter made this for me this past weekend. It baked up so nice and it looks just like regular banana bread, and tastes wonderful with a cup of coffee. My question is, how long would it keep for? My kids set it on the shelf with regular bread for almost three days. -_- I thought they had eaten it on me. It tasted fine this morning when I took it to work, so I put it in the fridge. Is it still good? How much longer do you think it will keep?
Lisa says
I keep it in the refrigerator for at least a week. If it’s not too warm, it should be okay, but I’d put it in the refrigerator.
Sandra says
No stars yet as I haven’t yet made this. But I do have a question after reading the comments here. So many object to using the banana as it is a high sugar fruit.
Using banana extract isn’t really a solution either as the flavor isn’t just the same as the real thing. So, my question is could one just use 1/2 of a very dark or black banana instead? Just a theory, but don’t the really ripe bananas have a stronger banana flavor? If this would be done, one probably would have to use a Tbsp. or two more of the almond flour to compensate for the other half of the banana.
Lisa, your opinion, please.
Sandra
Lisa says
Half a banana is good for flavor. I used a very small banana.
Ranjit says
Hi!how long do I cook it if I use a muffin tins?thanks
Lisa says
I’d start checking them at 15-20 minutes until they test done.
Lindy says
I found this recipe tonight and I can’t wait to try it out. I tried one tonight and it wasn’t sweet enough for me, it wasn’t as low carb as it should have been. So I’m really excited about trying this one.
Lisa says
Hope you love it! The real banana does give it sweetness and better taste than other low carb friendly recipes.
Heather Zubiate says
Keto is low carb, not no carb. This is a treat, so splurge a little. Not like you’re going to eat this everyday, are you? Bananas have fiber as well as carbs. A 7″ banana has 27g of carbs and 3g of fiber, so that’s 24g of net carbs. Not to mention all of the vitamins and minerals bunched together in them. Are there vitamins and minerals in banana extract?? Buy organic bananas and you’re even more golden! Nutrition should be the main diet concern, even, or especially, concerning sweets, so lighten up people, and consume one banana divided into 12 servings!
Thuy Nguyen says
well said
Lisa Nguyen says
Hey Lisa!
I followed all of the recipes and used the same ingredients as you except for the sweetner I used erythritol. For some reason after adding everything in my fitness pal it is saying 8g of net carbs per slice. I used 100g of mashed bananas because i think anything less is too little 🙁 Am I doing something wrong?
My FitnessPal:
Cal: 162
Fat: 15g
Carbs: 10g
Fiber: 2g
Protein: 4g
Lisa says
I just recalculated and got similar numbers.
Wendy says
I substituted 1 cup of Paleo baking mix and did 4 eggs with the 1/4 cup of half and half. Turned out beautifully! So good! Thanks!
Kayla Nicole says
I followed the recipe, except for the two sweeteners it calls for I did 1/4 powdered Stevia, and 1/3 Brown Sugar Stevia. It turned out amazing! I love the Brown Sugar that Stevia makes! I’ll be saving this recipe to make many, many more times in the future!!
Angela says
You mean 1/2 cuo and 1/3 cups? Thank you.
Jamie says
I have the stevia powder but I don’t have any of the regular sweetener. Can I just use extra stevia powder do you think ?
Lisa says
You could try an extra 1/2 tsp of stevia powder as that should equal about 1/2 up of bulk sweetener.
Jennifer says
Hello not sure if this was covered. I know it says it makes 16 pieces but what is the weight per slice to be a serving? Also my regular nana bread I make , btw took me a year to finalize is amazing but I can’t eat it on the Keto. I can’t wait to try this but I’ll have to add chocolate bits to it too. Many thanks.
Lisa says
The calculator I use does not do serving weight. I just try to keep the pieces about equal.
Jenny says
Hi; Wondering if I could use a mixer rather than a food processor? Or why a food processor is called for?
Have a loaf in the oven! Thanks, Jenny
Lisa says
Yes. A mixer works just as well.
Jodi Stephan says
I used my ninja and it did just fine!
These are in the oven at the moment. The batter tasted awesome. I can ignore wait for them to be done. I used 3 eggs and 1/4 c creme fraiche, the creme (our use sour cream) always made my banana bread super moist.
GENEVIEVE says
Can I use HWC instead of milk to use less eggs? And if I mixed small amounts of xylitol, splenda, and brown sugar stevia, would you be able to suggest a ratio? I’m excited to try this recipe! I miss banana bread!
Lisa says
Overall, you’ll need about 3/4 cup of sugar equivalent. And, yes, heavy cream can be used instead.
Kayla Nicole says
Hi! I used Brown Sugar Stevia + powdered stevia, and it turned out amazing! Brown Sugar adds such a delicious moistness to them! I did 1/4 powdered stevia, and for the 1/2 sweetener it calls for I added the Brown Sugar sweetener, I did 1/4 but you could add up to 1/3 depending on how sweet you want!
Drew says
I followed the recipe except I used two medium bananas and minus the nuts. The six eggs are worth it. Heavenly! It’s 135 calories per serving; 6 carbs, 11 g of fat. Worth the carbs. Could not tell the difference. Thank you!!
Lisa says
Awesome! Thanks for sharing your results. 🙂
Jessica says
I’m trying this because I think one banana isn’t enough so I’m using two and I didn’t have walnuts so I followed the recipe just without walnuts and two bananas hope it comes out good ! Oh and I also didn’t have coconut oil so I used a dash of olive I hope it doesn’t mess it up
Lisa MarcAurele says
Two bananas are fine as long as you don’t mind the extra carbs.
Martha says
Is the macros accounted for 3 or 6 eggs?
Lisa says
Macros are for 6 eggs.
Sunny says
I made this with a few adjustments. As suggested, I used 3 eggs (instead of 6) and 1/4 cup of heavy cream. I also added cinnamon and 1 Tbsp of ground flaxseed to the batter. I divided it evenly in a 12 count muffin tin (because it’s what I had) and baked it at 325F for about 25 mins. They came out with a great, bready texture. Super tasty on their own, but they were even tastier with a homemade, low carb cream cheese frosting. Thanks for the delicious recipe! Yum!
Lisa says
Love the added frosting!
Elizabeth says
Made these twice now into cupcakes… your recipe made 12 cupcakes . Frosted them with a nocturnal cream cheese frosting they are wonderful thank you so much . I like cupcakes because it helps me with portion control.
Lisa says
The instructions for dry roasting are in this post.
Lisa says
Good to know! Sounds really delicious.
Michele says
Loved it! Used a muffin top pan to make individual servings. Following tips will try 4 eggs instead of 3 next time and a little less coconut oil. Definitely hit the spot for something cakey.
Michele
Lisa says
Glad this one worked out for you! 🙂
Hayley says
Yum, Yum, Yum!!! Made this today and it was amazing! Added in a couple of squares of 85% dark chocolate chopped up, and it’s amazing slathered in butter. Our new go to – I have missed banana bread so much! Thank you!!! 🙂
Lisa says
I’m glad you enjoyed the banana bread! Although banana is high carb, the small amount in each slice of this bread doesn’t seem to cause an issue for me.
GG2F says
I love banana bread! It is my favorite bread! I made this today and used KerryGold butter. I think it made it too buttery for me. I’m not a big butter person. But next time (very soon too ?) I will use regular butter next time and maybe less. I also did the 3 eggs 1/4 almond coconut milk.
I shared this on my fitness group page and IG page! Gave you a shout out too! One of my favorite pages to
follow now. ❤️ GG2F
Lisa says
Thanks for the shoutout! You should be able to cut back on the fat a bit without issue.
monika says
I’m glad you commented (the way you did) because “too buttery” just won me over! I am making this as soon as my banana goes black!
Thanks!
CanadaMom44 says
This turned out very delicious.
However, it didn’t rise as much as a regular high carb flour banana bread, but that doesn’t really matter.
Mine required to be baked for 85 minutes until a toothpick cane out clean. But it still seemed too moist once put out to cool. So I wrapped it in foil for another 15 minutes and it was still more moist then regular banana bread but very good.
However, I used 2 bananas, because it was for my children and my husband and I are in a maintenance phase of our diet and eat up to 50 g carb a day. I really wanted real banana flavour.
I also have an egg allergy so I substituted ground chia seeds and water for 3 eggs and used 1/4 cup almond milk.
This is probably why mine was so moist and took so long to cook.
But really excellent.
Lisa says
I’m sensitive to egg whites and I found that baked goods can get too moist. I’ve found that psyllium is a better sub than chia for baking. And, the psyllium does help provide a much better rise for breads and cakes.
nat says
This is really nice, I did the 3 eggs version, but it is a little dry. I only used the 1/2 cup oil ( dairy free) not the extra oil spoonfuls after reading the grease comments, but it was very dry and crumbly. Mabye needs another egg? or banana, its the only recipe i have seen with 1 banana, tastes like it needed more? 🙂
I did add a small amount of cacao powder and carob nibs as well as hemp, so likely the reason, so may add an extra egg and banana next time….
Lisa says
Definitely another egg and more oil will get rid of dryness.
Tanya Dufour says
I’m don’t understand why this calls for both 1/4 teaspoon stevia concentrated powder 1/2 cup Swerve? Aren’t they both artificial sweeteners? I use Splenda for baking. How much of that would I use to replace both of these?
Thank you!
Lisa says
Splenda is an artificial sweetener. Stevia and Swerve are produced from natural sources. You’d need about 3/4 cup Splenda granular to replace both.
Johanna says
I don’t have walnuts, can I use pecans?
Lisa says
Pecans are a good sub for walnuts.
Jim says
Does this need to be refrigerated ? I’ve never put breads in the fridge until I started Keto baking.
Lisa says
The bread should be fine left out for a few days. However, I like to store it in the refrigerator. Sugar is a preservative and when making things without sugar, I worry about leaving them out.
Angela says
Great recipe, thank you! I LOVE banana bread (and bananas in general) and am always disappointed at the lack of low-carb recipes that actually have bananas listed in the ingredients! It can be done, if done wisely! I actually made these into muffins and added some cinnamon (baked for about 25 minutes); used 3 eggs and 1/4 almond milk as suggested. The final product left my fingers a bit greasy so maybe I’ll use less oil next time. Otherwise, fantastic recipe. Definitely bookmarking this one. Thanks again!
Lisa says
Thanks Angela! I get a lot of criticism for adding in a real banana, but I find it’s worth the small amount of carbs added.
Darlene Sirrine says
this is the first time I have used a low-carb recipe. I had the coconut oil, harden in the bottom of the food processor bowl. I had melted it before adding to the liquid mixture. I’m wondering if I didn’t let the oil cool enough if that is the reason it hardened when I mixed it up. Any tips would be appreciated. thank you
Lisa says
It shouldn’t have hardened if all ingredients were at room temperature.
Robin says
This recipe is so good!
Just made it and it taste awesome.
Lisa says
Agree!
jill says
Hi, I could not find pure stevia in powder form. I did find in in liquid form. I searched for a conversion, and all I could find is 1:1 for liquid vs powder. Do you agree with that for this recipe? And will the liquid be okay to use? Thanks in advance!
Lisa says
I find the powder is twice as strong as the liquid. So, for me it’s 2 times powder amount for liquid.
Rachel says
Low carb milk? How is this accomplished? Ty!
Lisa says
You can buy a low carb milk mix, but I typically just use unsweetened almond or coconut milk.
eastclif says
Low carb milk ? AKA 4% ? or cream ?
Lisa says
Either coconut milk, almond milk, or heavy cream diluted with water.
TheaMaria says
Thank you for this delicious recipe! I can’t remember the last time I had banana bread. I made several tweaks based on feedback from others (used 5 eggs, cut back on oil/butter) and left out the walnuts so the kids would like it too. The taste and texture are superb. My only dilemma is that the loaf rose beautifully then sank… Based on an article from Fine Cooking, I think this happened because I used too small of a pan (8 x 4) and greased the sides of it, not just the bottom. Regardless this recipe is a keeper!
Lisa says
I always bake in a 9×5 so the 8×4 may have been too small.
Sherry says
Hello what can I use in place of Stevie powder? I don’t have any. Thanks!
Lisa says
You’ll need about 1/4 cup sugar equivalent sweetener. Any sweetener will do.
Milton says
I followed the recipe exactly and while the outside had a nice crust on it the inside seemed like it was under done. I wrapped it in foil and baked it another 20 minutes and it made no difference. What did I do wrong?
Lisa says
It sounds like you may need to bake at a lower temperature longer because the outside browned up faster than the inside.
Lauren says
Can you sub the coconut flour with only almond flour?
Lisa says
In this recipe it should work out okay.
catherine says
is there something i can replace the xantham gum with? was planning on making this with my son today but cant find xantham gum anywhere!!
Lisa says
It’s not required in this recipe so I would just leave it out.
Yvonne van der Westhuizen says
Love your recipes ++++!!!!
I’m a bit confused re the sweeteners, I don’t have Swerve, but I have powdered Stevia, and Erythritol.
How can I use them in the banana bread please
Thank you in advance.
Lisa says
You can use erythritol in place of Swerve. They are very close, but Swerve is a bit sweeter.
Sheeba says
I would like to make this but without banana as I am on keto diet….what are the options?
Lisa says
You can omit the banana and add banana extract. I’d say 1 to 2 teaspoons.
Erica says
As long as you watch the rest of the day this is still low enough to keep you under 25g total and in ketosis.
Aw says
Thank you for this recipe! I made muffins last night but only used three eggs and used 1/4 milk and they came out great and hold together well. I am enjoying one right now! AW
Lisa says
My pleasure! Glad they worked out for you! 🙂
Jessica says
Hi Lisa!
Came across your Low Carb Banana Bread via Pinterest…. is there a way to make this with less eggs? I found it to be too eggy for my liking….and if so….will that change the way the loaf holds together???
Delicious nonetheless!
Thanks in advance!
Lisa says
It should be fine if you want to cut out an egg or two. You could add some chia and water if needed.
Katy says
I made this delicious bread tonight and found that leaving out two eggs still held together very well! Next time I’m going to try reducing the butter a bit since it was more greasy than I prefer. Great recipe! Thanks for sharing!
Lisa says
Thanks for the tips Katy!
Jan says
I am dairy-free. Can I substitute additional coconut oil for the 1/2 cup butter?
Lisa says
You could use either coconut oil or ghee (typically safe for those on a dairy-free diet).
Kelly in OK says
Hi Lisa! I made this today and it is Delicious!! I was just wondering if you store leftovers in the fridge?? Or I thought I could freeze individual slices for mornings on the go?? Thanks so much!!
Lisa says
I store half in the fridge and the other in the freezer for later. It freezes well!
Alien says
I cooked this in just 40 mins very brown on top. I
Like mine quite moist. This was in fan forced. 70 mins mine would have been burnt
Lisa says
Thanks for the tip! I also use a convection oven and typically take things out early too.
TheaMaria says
I’m so glad i saw this note!!! I often find that I need to bake your recipes longer than specified, and this may be why. I’m going to make this recipe again now and see if I have better results with my convection fan on.
Lisa says
I do bake in the convection oven on a reduced temp, but it probably still cooks faster than a conventional oven.
Mary says
Hoping I won’t eat it all before my hubby gets home. This is so delicious. Haven’t had banana bread in over ten years. Thank you, thank you!
Lisa says
You got me thinking that I need to make this banana bread again soon!
Jean says
Can I replace half the eggs with flax seed meal plus water?
Lisa says
I’ve usef chia seeds and water before to replace eggs and it works well. Flax and water may also work.
Abdallah says
Thanks Lisa for this WONDERFUL blog, I really loved it. my question is what is the amount of chia seeds or flax and water to add to replace an egg? thanks again
Lisa says
I believe it’s 1 tablespoon chia seeds with 3 tablespoons water to replace each egg.
Abdallah says
Thanks Lisa for your quick response and care 🙂
Lisa says
Any time!
jessica says
hi could you clarify something for me? Is the stevia extract powder something different than the stevia sweetener? and the swerve, is that different than a big bag of stevia
Lisa says
Jessica, sweeteners can be very confusing. Stevia extract powder is pure stevia with no additives like erythritol and flavoring. Because stevia is so sweet, it can be difficult to measure so a lot of stevia has added fillers.
Swerve is a particular brand of natural sweetener that is made with erythritol, oligosaccharides and natural flavors. It is much better tasting than plain erythritol. Swerve measures one for one in place of sugar.
Sue in CA says
Hi, wondering if you have a substitute for almond flour or similar nut ingredients, my SIL and grandson have nut allergies. Maybe flax seed meal? And chia seeds for walnuts?
thanks, love your blog which I found cuz of Pinterest. So happy to find YOU. My lifestyle of eating is the Belly Fat Cure which is low sugar, low carb but not as low as Atkins.
Lisa says
You could try flax seed meal, whey protein powder, or oat flour. Those are just some of the alternative things I use to replace wheat flour.
Sue in CA says
Thanks Lisa for the reply. When I make this for me and hubby I will definitely put in the nuts. When making it for my dd/family I’ll do a substitution for the nut stuff.