Low Carb Banana Bread Recipe (Gluten-Free)

This Low Carb Banana Bread is soft, moist, and made with real banana for that classic flavor without the carb overload. I love how it delivers the comforting taste and texture of traditional banana bread while staying keto-friendly and gluten-free. Whether I enjoy it for breakfast, as a snack, or a dessert, this loaf never disappoints.

Why You’ll Love This Recipe

I always reach for this recipe when I want something sweet that still fits into my low-carb lifestyle. It uses just one ripe banana to get that nostalgic banana flavor, and with almond flour and coconut flour in the mix, I get a tender crumb that’s satisfying without being heavy. It’s perfect with coffee, totally kid-approved, and great for meal prep too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe banana (just one, mashed)
butter
coconut oil
eggs
almond flour
coconut flour
xanthan gum
baking powder
salt
Stevia concentrated powder
low-carb granulated sweetener (like erythritol or monk fruit)
walnuts (optional, but I always add them for crunch)

Directions

1. Mix the Dry Ingredients
In a medium bowl, I combine almond flour, coconut flour, xanthan gum, baking powder, salt, and sweeteners. I set it aside to prepare the wet mixture.

2. Blend the Wet Ingredients
In a food processor, I blend the ripe banana with eggs, melted butter, coconut oil, and a splash of vanilla until the mixture is smooth and well combined.

3. Combine Wet and Dry
I pour the wet ingredients into the dry mixture and stir everything together until it forms a thick batter. At this stage, I fold in chopped walnuts if I’m using them.

4. Bake the Bread
I pour the batter into a greased or parchment-lined loaf pan and smooth the top. I bake it at a low temperature—usually 325°F—for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool Before Slicing
I let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. This keeps it from crumbling.

Servings and timing

Servings: 10 slices
Prep time: 15 minutes
Cook time: 50–60 minutes
Total time: 1 hour 15 minutes

Variations

• Banana muffins: I divide the batter into a muffin tin and bake for 18–20 minutes for a quicker version.
• Mini loaves: I use mini loaf pans to make individual servings—great for freezing and portion control.
• Nut-free: I skip the walnuts or use sunflower seeds to keep it nut-free.
• More spice: I sometimes add cinnamon, nutmeg, or even a dash of cardamom for warmth.
• Chocolate chips: A few sugar-free chocolate chips turn this into a banana bread dessert.

Storage/Reheating

• Refrigerate: I store leftover banana bread in an airtight container in the fridge for up to 5 days.
• Freeze: I wrap individual slices in parchment and freeze them. They thaw well overnight or in a microwave.
• Reheat: I reheat slices in a toaster oven or microwave for 15–30 seconds for that fresh-baked feel.

FAQs

Can I eat bananas on a keto diet?

In moderation, yes. I use just one ripe banana in the entire loaf, which keeps the carb count low while still giving it that banana bread flavor.

What can I use instead of xanthan gum?

I use psyllium husk or chia seed gel if I want a binder without xanthan. It helps the bread hold together.

Can I make this dairy-free?

Yes, I substitute the butter with coconut oil or a dairy-free butter alternative and it still comes out delicious.

Can I make this without a food processor?

Absolutely. I mash the banana well and whisk the wet ingredients by hand—it works just as well.

How do I make sure it doesn’t crumble?

Letting it cool fully is key. I also slice it with a serrated knife and use a light hand to keep each piece intact.

Conclusion

This Low Carb Banana Bread proves that eating keto doesn’t mean giving up the classics. It’s sweet, fluffy, and full of real banana flavor—all while keeping the carbs in check. I love serving it to friends and family (even the non-keto ones), and it always gets rave reviews. Whether I enjoy it plain, with a smear of nut butter, or toasted with butter, it’s a staple recipe I never get tired of making.

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