Banana bread recipes have been doing the rounds during the coronavirus lockdown but regular banana bread recipes just won’t do if you are following a keto or low carb diet. So, the perfect keto banana bread recipe is one that’s made from sugar-free and low carb ingredients. Of course, it should also be so delicious that no one will recognize that it was modified.
This is exactly what this sugar-free keto banana bread from Brenda Bennett, The Sugar Free Mum is. Made from coconut flour and other low-carb ingredients, this delicious banana bread won’t kick you out of ketosis.
Instead of using ripe bananas which are high in carbs the recipe calls for a banana flavor extract. The amazing thing is that you won’t even notice the difference. This banana bread tastes just like the real thing.
The best part is that although it contains a lot of ingredients this keto banana bread recipe is so easy to make.
Measure and weigh
For best results it’s best to measure your eggs in cups because egg sizes vary so much.
Also, it’s better to weigh out the coconut flour rather than measuring it in a cup because cup sizes vary and it tends to get packed into cups and you may end up with more than you need. Coconut flour is so absorbent and using more than the recipe calls for could change the consistency of the mixture.
Xanthan gum is used to give the bread a similar texture that gluten would if you were baking a banana bread with wheat flour. It’s a substance that’s used a lot in keto bread recipes so you get a similar texture to regular bread.
Although xanthan gum is made by fermenting sugar it is a soluble fiber and is not digested so does not count towards your carb or calorie intake.
Be sure to use a maple extract or flavor and not maple syrup which would be too high in carbs.
Makes 2 loaves
This recipe makes 2 loaves so you can put one in the freezer. If you only want to make one you can halve the recipe.
You can use almond or coconut milk instead of the water if you prefer.
Keto Banana Bread Recipe
Makes two 1-pound banana bread loaves (halve the recipe if you just want one)
- 12 organic pastured eggs or 3 cups
- 1 cup or 120 grams coconut flour
- 2/3-cup filtered water
- 1 cup melted, but not hot, grass-fed butter or cold pressed avocado oil
- 2 teaspoon maple extract (not syrup)
- 1 tbsp. banana extract, and another 1 teaspoon
- 2 teaspoon Xanthan gum or gelatin
- 1 cup or 190 grams Swerve brown sweetener
- 1/2 teaspoon vanilla flavor liquid stevia
- 1 cup or 112 grams ground flaxseed
- 2 tbsp. gluten free baking powder
- 1/2 teaspoon Himalayan salt
- 2 tsp. ground sweet cinnamon
- 1/2 cup sugar-free chocolate chips or chopped pecans or walnuts
1. Preheat oven to 375°F. (190°C)
2. Line the two 9 x 5 loaf pans with parchment paper. Leave the paper hanging at the edges of the pan. Using good quality cooking spray oil the parchment paper.
3. Place the butter, eggs, banana extract, water, and stevia in a bowl. Combine using an electric mixer. Mix well until all ingredients are combined.
4. In a different bowl, whisk together the coconut flour, brown sugar sweetener, baking powder, ground flaxseed, Xanthan gum, cinnamon, and salt. Then add them to the wet ingredient mixture about a third at a time. Mix until well combined.
5. Divide the batter between the two bowls. Add half of the sugar-free chocolate chips or nuts to each bowl, whichever you prefer.
6. Transfer the batter to the loaf pans. Sprinkle tops with more chocolate chips if you like.
7. Bake for 40 – 45 min. Insert a toothpick in the middle of the loaf. If it comes out clean, that means your keto banana bread is cooked. Allow to cool for 5 minutes or more before removing from the pan to cool completely.
8. Slice and serve!
Check out Brenda’s video demo of this delicious keto banana bread recipe.