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A delicious low carb banana bread that uses real fruit in a moderate amount to keep carbs low. Each slice only has about 4 grams of net carbs.
Since developing the basic quick bread recipe, I have been enjoying all kinds of variations. However, I have not yet made a banana nut quick bread.
Although bananas are something many low carbers shy away from, I felt a true banana bread needed this ingredient. A medium banana has about 29g carbs so adding one of these to the basic quick bread recipe only adds less than 2g carbs per slice.
The added carbs are definitely worth it when it comes to taste. I have tried using banana extract in place of the real fruit, but it just isn’t the same.
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I always have trouble when it comes to baking banana bread. It seems the time needed to fully bake the batter is so long that the outside tends to burn before its done. Therefore, I turned down the oven temperature a little and baked this bread a bit longer.
Don’t be surprised if you need more time in the oven. Just keep the low carb banana bread in until it passes the toothpick test and no longer has any soft areas. Another option is to divide the batter into muffin or donut molds so the baking time won’t have to be so long.
Baking the quick bread in mini muffin tins would also be a terrific way to watch portion. Just one little muffin is enough for a quick snack.
I’ve also made banana nut muffin donuts which bake up quicker. You can find that recipe here.
My banana nut muffin donut recipe uses a mix of almond and oat fiber. However, I thought the donuts were a bit large. Mini size would be better.
This is a wonderful treat to make for your friends who are still on a high carb diet. They’ll never know it’s a low carb banana bread. Maybe you can win them over to eating better when they realize how delicious the food is!
If you enjoy this low carb quick bread recipe, you may enjoy some of the other. I recommend giving the Key Lime Coconut or Cinnamon Swirl low carb bread recipes a try!
I ended up serving this low carb banana bread to family and friends. They couldn’t believe it was low in carbs.
You could lower the carb count even more if you omit the banana and add in an extract. But, it just seems wrong to me to do that.
If you’re allergic to nuts or dislike them, simply leave them out. I think they make it a heartier bread. And, they provide some extra protein and nutrients.
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.
Do you prefer low carb banana recipes that use extract flavoring or real fruit? I think some recipes, like bread, really need the fruit for the best taste and texture.
Recipe Video
Low Carb Banana Bread Recipe
Low Carb Banana Bread
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
- 1/2 cup Swerve
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts
Instructions
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In medium bowl, mix together dry ingredients (almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, and baking powder).
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Set aside.
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Add mashed banana, butter, coconut oil, eggs, and vanilla extract into a food processor.
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Process until well blended. Add dry ingredients and process until uniform batter is formed.
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Mix in chopped walnuts.
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Pour batter into a greased 9×5 inch loaf pan.
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Bake at 325F for 70-75 minutes or until top is browned and toothpick inserted comes out dry.
Recipe Notes
As stated in the comments, eggs can be reduced to 3 and 1/4 cup low carb milk added.
Makes 16 slices
Net carbs per slice: 4g
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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.
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.
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.