The BEST Low Carb Banana Bread

I'm not kidding when I say this is the BEST Low Carb Banana Bread I've made..honestly it's better than some traditional banana breads. It's virtually sugar free and delicious!

I have many friends and family members who would agree, haha.

It's super soft and moist with a REAL banana flavour.

I get that people like to pass off low-carb bread with artificial banana flavour added as banana bread but honestly for me that just doesn't cut it.

I get that bananas are not low carb but when used in a large batch of banana bread and subbing a bit of the bananas for extra butter.. I was able to get a bread that tastes like traditional banana bread but is only 6g of NET carbs and 2.5g of sugar per slice!

I'd have to say that's pretty darn good if you ask me! Plus if you are going to get any small amount of sugar from anywhere. Why not get it from something as natural as fruit.

Anyways, long story short, I think this is the best possible version of banana bread that can fit into your low carb lifestyle.

I made both muffins and bread. I ended up with a loaf and 7 muffins in total.

The muffins are quicker and easier to handle if you want banana bread QUICK. But the bread really does bring back the nostalgic feelings. 🙂

Tools I used to Make The Best Low Carb Banana Bread

-Muffin scoop — makes for even-sized muffins with rounded tops ever time!

–Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Some Sugar Free Banana Bread Ingredients I'd Like To Highlight

–Almond & Coconut Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

– Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/very soft muffin or bread recipes such as this one.

–Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture with a crispy top.

-I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.

Notes About Low Carb Banana Bread: 

-I actually used Sukrin brown sugar sweetener for 1/2 of the sweetener and found it added a really nice flavour! The other half I used the Powdered Monkfruit Erythritol Sweetener

-Do not UNDER-BAKE this bread. If anything bake it for an extra 5-10min if you are unsure if it's done.

The BEST Low Carb Banana Bread

Ingredients:

• 1/2 cup butter, softened
• 2/3 cup (112g) Powdered Monkfruit Erythritol Sweetener*
• 2 eggs
• 1 tsp vanilla extract
• 2 1/2 (225g) small very ripe mashed bananas
• 2 1/2 cups (280g) almond flour
• 1/2 cup (56g) coconut flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp xanthan gum
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120g) Stevia sweetened chocolate-chips
• Chopped pecans and/or walnuts (optional)

Directions:

1. Pre-heat oven to 350*F.

2. In a large bowl, add your butter and sweetener.

3. Beat until smooth then add your eggs and vanilla extract. Beat again until smooth.

4. Next mix in your mashed bananas.

5. In a separate bowl, combine all of your dry ingredients except chocolate-chips.

6. Mix the dry ingredients into the wet ingredients and then fold in your chocolate-chips.

8. Pour batter until a parchment lined loaf pan and use the rest of the batter to make a smaller loaf or muffins (alternatively you can make all muffins).

8. Bake the loaf for 45-55min or until the centre is no longer jiggly and a toothpick comes out clean. Bake the muffins for 20-25min.

9. Let the loaf cool fully before pulling it out and slicing it.

10. Store in a ziplock bag on the counter OR freeze between layers of parchment in an airtight container for a future snack. Enjoy the best low carb banana bread!

Nutrition facts per 50g serving, 1/15 of recipe (~1 slice or 1 muffin): 241 calories | 20.5g fat | 6g NET carbs | 5.3g protein | 6g fibre

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The BEST Low Carb Banana Bread Ever

Prep Time10 minutes mins

Cook Time50 minutes mins

Course: Dessert

Keyword: banana bread

Servings: 15 people

Calories: 241kcal

Ingredients

• 1/2 cup butter softened
• 2/3 cup powdered monkfruit/erythritol blend 112g
• 2 eggs
• 1 tsp vanilla extract
• 2 1/2 small very ripe mashed bananas 225g
• 2 1/2 cups almond flour 280g
• 1/2 cup coconut flour 56g
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp xanthan gum
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup stevia sweetened chocolate-chips 120g (I use the Krisda Brand)
• Chopped pecans and/or walnuts optional

Instructions

• Pre-heat oven to 350*F.
• In a large bowl, add your butter and sweetener.
• Beat until smooth then add your eggs and vanilla extract. Beat again until smooth.
• Next mix in your mashed bananas.
• In a separate bowl, combine all of your dry ingredients except chocolate-chips.
• Mix the dry ingredients into the wet ingredients and then fold in your chocolate-chips
• Pour batter until a parchment lined loaf pan and use the rest of the batter to make a smaller loaf or muffins (alternatively you can make all muffins).
• Bake the loaf for 45-55min or until the centre is no longer jiggly and a toothpick comes out clean. Bake the muffins for 20-25min.
• Let the loaf cool fully before pulling it out and slicing it.
• Store in a ziplock bag on the counter OR freeze between layers of parchment in an airtight container for a future snack. Enjoy the best low carb banana bread!

Notes

• I used 1/2 brown sugar Sukrin and 1/2 monkfruit/erythritol blend for the sweetener
• 6g is the NET carbs per slice or muffin

Nutrition

Fiber: 6g | Calories: 241kcal | Fat: 20.5g | Protein: 5.3g | Carbohydrates: 6g