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low carb banana bread

Low Carb Banana Bread

  • Author: Regan Jones, RDN
  • Yield: 1 loaf


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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Store, covered, in an airtight container, wrapped in plastic wrap or aluminum foil, or in a zip-top bag in refrigerator.


(Optional add-ins: sugar-free chocolate chips, chopped dark chocolate, chopped walnuts, pecans)

  • Category: Breakfast
  • Method: Low Carb Baking