This Keto Banana Bread with Chocolate Chips is a low carb quick bread recipe made with real bananas. It is moist and delicious crumb and delicious banana flavor.
If you've missed banana bread on the keto diet, then you are in for a treat! I love to enjoy this Keto Banana Bread recipe for breakfast with a hot cup of coffee or tea. And sometimes I like to top it off with this sugar-free peanut butter frosting recipei on my website.
Why You'll Love Keto Banana Bread
- Low-Carb Goodness: It satisfies your banana bread cravings without kicking you out of ketosis.
- Packed with Flavor: The combination of banana and chocolate chips makes each bite indulgent yet guilt-free.
- Easy to Make: Simple ingredients and straightforward steps mean you can whip this up anytime you want a quick treat!
Ingredients
Bananas are pretty high carb and to eat one on its own on keto is pretty much not possible. But, mash a couple of them up and add them to a low carb quick bread batter with the ingredients below and you can enjoy the flavors you love for just 6 net carbs!
- Bananas: Be sure the bananas are ripe. The skin should be turning brown in spots.
- Eggs: Use large-sized eggs.
- Vanilla extract
- Butter: unsalted butter that has been melted and cooled slightly.
- Almond Flour: gluten free flour that is also low carb
- Coconut Flour: important to thicken the bread batter
- Monkfruit: a sugar free sweetener
- Sugar-Free Chocolate Chips
How To Make Keto Banana Bread
Below is a quick visual on how to make keto banana bread. It is as easy as mixing dry and wet ingredients separatey, then mixing them together!
Dry ingredients
In a large bowl whisk together the almond flour, coconut flour, monkfruit, salt, and baking powder. Set aside.
Wet ingredients
In a medium bowl, whisk together eggs, melted butter, mashed bananas, and vanilla extract.
Combine wet and dry ingredients
Add the wet ingredients to the dry ingredients and stir until combined.
Add chocolate
Fold in the chocolate chips
Fill baking dish
Spread banana bread batter in parchment lined loaf pan. Bake at 350 for 40-45 minutes.
Cool bread
Cool bread completely before serving.
Substitutions
- Dairy free: use melted coconut oil in place of the butter.
- More banana flavor: substitute the vanilla extract for 1 teaspoon of banana extract.
- Chip Swap: use sugar-free white chocolate chips
Variations
- Keto Banana Nut Bread: Stir in ½ cup chopped toasted walnuts or pecans.
- Cinnamon Swirl Banana Bread: Mix 2 tablespoons of cinnamon with a tablespoon of monkfruit sweetener. Layer the cinnamon mixture in the batter, creating swirls for a spiced twist.
- Coconut Banana Bread: fold in ¼ cup of unsweetened shredded coconut. Top with coconut flakes before baking.
Equipment
- Mixing bowls
- Wooden spoon
- Hand whisk
- Glass loaf pan
- Parchment paper
- Oil spray
Hint: I love to use this spray bottle filled with olive oil in place of a pressurized can of cooking spray.
Storage
Store keto banana bread in an airtight container in the refrigerator up to 4 days. For longer storage, store in the freezer up to 3 months.
Top Tips
- Bananas should be ripe with a few dark spots. Avoid very overripe bananas for this recipe.
- Be sure to cool the bread completely before serving. Failing to do so could cause the bread to fall apart easier.
Related Recipes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Banana Bread with Chocolate Chips
Equipment
- Wooden spoon
- Glass loaf pan
- Oil spray
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Ingredients
- 2 medium bananas
- 3 large eggs , room temperature
- 1 teaspoon vanilla extract (see note)
- 2 tablespoon butter , melted
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup sugar-free chocolate chips
- ¼ cup classic monkfruit
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper and spray with coconut oil cooking spray.
- Mash the bananas in a small mixing bowl. Add the eggs, vanilla extract, and melted butter. Whisk until thoroughly combined. Set aside.
- In a large mixing bowl, whisk the almond flour, coconut flour, monkfruit, baking powder, and salt until combined.
- Stir the banana mixture into the flour mixture until just combined. Transfer the banana bread batter into the prepared loaf pan.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean. Cool completely before storing.
Nikki says
I accidentally skipped the butter/coconut oil. At 40 min, then 45 min, still a sloppy mess that would need a spoon to eat. Not sure if my omission caused that? Got it back in the oven for another 20 min. The flavor was excellent though. Just needs that liquid to cook out. The only thing wet was bananas and eggs though. Weird.
Shelby Law Ruttan says
Hi Nikki, You don't mention the flours you used, but if you didn't use the coconut flour, that will cause a loose batter. I am going to remake this recipe this week myself as you mentioned you had a problem. Leaving out butter wouldn't cause it to be loose, but not using the right amount of flour and or substituting anything for the coconut flour would definitely cause an issue. Coconut flour absorbs a lot of liquid and is a binder with the eggs, which is why it is used in this recipe. If you have any questions and would like me to troubleshoot with you, please feel free to email me. Shelby.
Shelby Law Ruttan says
Hi Nikki, I made this recipe yesterday. I didn't have cinnamon drops and can't find where to buy them, so I substituted vanilla extract. I added some process shots as well as a labeled ingredient photo. I did not have any issues with my batter thickening up. I'm pretty sure that if the coconut flour was left out, that is what would have caused the issue. I hope this helps you. Shelby