Low Carb Banana Bread
Looking for a low-carb banana bread that’s full of banana flavor, but uses real bananas and not banana extract? This is it! The deliciousness of a traditional banana bread without the added sugar.
If you’ve ever wondered if you could make a lower carb, reduced carb, or low carb banana bread using REAL bananas, here’s your answer:
There is a misconception that when you want to reduce the carbohydrates in a recipe you have to abandon ALL carbohydrates in that recipe.
This is neither true nor terribly helpful from a taste and enjoyment standpoint.
First, it’s important to understand that the recipes I share here are not intended for a keto diet. While my low-carb recipes are sometimes suitable for people following a keto diet, I don’t personally follow a keto diet.
There may be a version of “keto banana bread” out there that avoid bananas altogether. But it probably uses banana extract. And I find this to be unnecessary. Four bananas spread out over an entire recipe isn’t enough carbohydrates to push this bread into any sort of high-carb category.
Furthermore, the taste is SO much better using the real thing!
A few notes about this bread in particular:
- It has what my grandfather would a “sad streak.” You’ll see in the picture that it sinks just a bit in the center when taken out of the oven. I started to retest it to eliminate it, but honestly, the flavor/texture is so enjoyable as-is, I decided to go with it. If this bothers you, I might suggest adding 2 more tablespoons of coconut flour to give it more structure.
- Like most low-carb baked goods, it’s really moist. When freshly baked, it’s almost *too moist.* I’m finding that many low-carb baked goods actually taste better with time as they begin to “settle in.” That’s especially true of this banana bread. It’s better to me on the second day.
- Unlike many other banana bread recipes (including my super popular [and not sugar-free] Sourdough Discard Banana Bread), this recipe calls for peanut butter, cinnamon and nutmeg. Don’t be turned off by those ingredients. They may not be traditional, but I promise they’re super subtle. You won’t really notice them. They somehow manage to bring through the taste of banana perfectly.
- As soon as I posted this on Instagram, someone asked “How can this be low-carb if it uses real bananas?” As my husband likes to say “It’s a math exercise.” There are 4 bananas used in this recipe, but it makes 12 slices. This means you’re only eating about 1/3 of a banana per slice. Given that this small serving of banana is the only dense source of useable carbohydrate (coconut flour is high fiber), this easily maintains itself as a low-carb recipe. I actually tested my blood glucose after eating it and confirmed this to be the case.
Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.
I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.
If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!
Dietitian Insight
What Makes a Recipe "High Fiber"?
As a dietitian, I consider a baked good high in fiber when it delivers at least 4 grams of fiber per serving — a meaningful amount in a category where most desserts have little to none. (For reference, the FDA's official "excellent source of fiber" claim starts at 5.6g per serving, and "good source" starts around 2.8g; every recipe in this category meets or exceeds the good-source line, and most clear the higher bar.) Fiber numbers on this site are calculated using a detailed, ingredient-by-ingredient nutrition analysis process, including USDA reference data and manufacturer labels for branded ingredients.
Regan · The Baking Dietitian This recipe was personally developed and tested by me. I never use AI to write or alter the recipe itself. Some photos on this site use AI to adjust the background. The food/recipe is real and not generated by AI.
Low Carb Banana Bread
- Yield: 1 loaf (10 servings)
- Diet: Gluten Free
Description
Looking for a low-carb banana bread that’s full of banana flavor, but uses real bananas and not banana extract? This is it! The deliciousness of traditional banana bread without the added sugar.
Ingredients
- Cooking spray
- 4 overripe bananas
- 4 large eggs (at room temperature)
- 1/2 cup almond butter or peanut butter
- 2 Tbsp. melted coconut oil or melted butter
- 1 tsp. vanilla extract
- 1/2 cup Swerve granular (optional, but I like it for a sweeter banana bread)
- 1/2 cup plus 2 Tbsp. of coconut flour
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
Instructions
- Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray. (Alternatively, line with parchment paper.) Combine wet ingredients (bananas, eggs, almond butter, coconut oil, and vanilla in a large bowl; mix well using an electric mixer.
- Whisk together dry ingredients (Swerve, coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt) in a medium bowl. Add to banana mixture, and mix well. Spoon batter evenly into prepared loaf pan.
- Bake in preheated oven until set and a wooden pick inserted into center comes out mostly clean, 45 to 55 minutes. Remove from oven, and let cool in pan 10 minutes. Transfer from pan to wire rack. Let cool completely before slicing.
- Store, covered, in an airtight container, wrapped in plastic wrap or aluminum foil, or in a zip-top bag in refrigerator.
Notes
(Optional add-ins: sugar-free chocolate chips, chopped dark chocolate, chopped walnuts, pecans)
- Category: Breakfast
- Method: Low Carb Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 11 g
- Carbohydrates: 11 g
- Fiber: 5 g
- Protein: 5 g
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More Low-Carb Baking Recipes
Low-Carb Chocolate Chunk Cookies
Low-Carb Peanut Butter Cheesecake Brownies
Sugar Free Chocolate Mug Cake
Affiliate Disclosure
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I just made your recipe today, with only a couple of substitutions. I used almond flour instead of coconut, and I used 2 TB brown sugar, instead of a sugar alternative. These were ingredients I had on hand, so that’s why I went with them. It is absolutely delicious! We loved it, served hot with a little butter! I know, it’s supposed to cool down, but we couldn’t wait! Highly recommend!!!
So glad you enjoyed it!
I made this today as mini loaves. They turned out fantastic!
I usually don’t comment on recipes but this low carb bread blew me away! Excited to make again.
I’m so glad you enjoyed it!
I made this yesterday, using creamy unsweetened unsalted peanut butter as suggested in the recipe but did NOT use Swerve or any sweetener at all. It is soooo delicious. I did use over ripe bananas and that provided the sweetness! Thanks for a banana bread recipe that is low carb and yet with real bananas! I wonder if this will freeze well…..???
I also further modified this already great recipe. I did half almond butter and half freshly ground peanut butter for the nut butter. I also only used two bananas and added about 1/3 cup unsweetened almond milk and added no sweetener or salt. I followed the recipe otherwise. It turned out really well. It’s still got that sweetness from the banana but just a little bit. I did this because I’ve been struggling with my liver but I wanted a treat.
* I forgot to rate this recipe before commenting and I must correct my modifications.
I also further modified this already great recipe. I did half almond butter and half freshly ground peanut butter for the nut butter. I also only used two bananas and added about 1/3 cup unsweetened almond milk and added no sweetener, salt or additional oil. I followed the recipe otherwise. It turned out really well. It had no sad streak either! It’s still got that sweetness from the banana but just a little bit. I did this because I’ve been struggling with my liver but I wanted a treat.
Delicious/ didn’t think I’d like the peanut butter but you barely taste the flavor- very moist too- I made them into 12 muffins. Thank you!
So glad you enjoyed this recipe! ~Regan
Not only did I make this banana bread recipe; I loved it! I’m still amazed because I like to cook meals but baking has been challenging for me. simple enough for me because I’ve tried baking but haven’t had luck. I’ve got to say, “God works in mysterious ways.” My neighbor gave me a bunch of bananas and they were getting ripe. I didn’t want to throw them out so I searched what to do. And found this recipe which came out so good. I glazed it with
a lo-suagar chocolate recipe. I forgot to share that my husband’s glucose levels didn’t peak. Thnk-U
Great recipe! I think it would be hard to screw it up. I made many substitutions and it still was delicious. I only had 2 bananas, so I used a bunch of blueberries as well. I was out of peanut butter, so I used cashew butter. I used plant-based butter (I can’t have dairy) instead of the coconut oil or butter. I realized that my Swerve was the confectioner’s sugar type, so I used that instead of switching to Splenda. I like things very sweet, so I always put in more sweetener. I do the same with the cinnamon. I put in heaping teaspoons. It was all very good. I’m still getting used to having a gas oven, so I took it out at about 40 minutes and it was perfectly done. The slices were great either by themselves or with some whipped cream. I have plenty more to eat tomorrow and the next day.
So glad you enjoyed it! ~Regan
I can’t believe that such a delicious and complex flavor can come from such a simple, basic recipe. The texture and color are magic. And it does NOT spike my blood sugar. Amazing.
I can’t tell you how much I appreciate your feedback. And I’m SO glad that in addition to being a good recipe it doesn’t spike your blood sugar. That’s certainly my goal! ~Regan