Low Carb Banana Bread (Gluten-Free)

This Low Carb Banana Bread recipe is proof that I can still enjoy the classic flavors of traditional banana bread—even while sticking to a keto or gluten-free lifestyle. Made with real banana for authentic taste, this version keeps carbs in check and bakes up moist, lightly sweet, and just as comforting as the original. Whether I enjoy a slice with my morning coffee or as an afternoon treat, it hits the spot without the guilt.

Why You’ll Love This Recipe

I love this banana bread because it doesn’t sacrifice flavor for the sake of being low-carb. I get the natural sweetness and texture from a ripe banana, balanced perfectly with almond and coconut flour for that tender crumb I crave. It’s great for breakfast, snack time, or even dessert—and it fits into my low-carb plan with only about 8 grams of net carbs per slice. Plus, the optional chopped walnuts add a lovely crunch and rich, nutty flavor.

Ingredients

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

1 ripe banana
1/4 cup butter, softened
1/4 cup coconut oil
3 large eggs
1 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon stevia powder (or to taste)
1/2 cup low-carb sweetener of choice (like erythritol or monk fruit blend)
1/2 cup chopped walnuts (optional)

Directions

Mix the dry ingredients:
In a medium bowl, I whisk together almond flour, coconut flour, baking powder, salt, and xanthan gum. I set this aside while I work on the wet ingredients.

Blend the wet ingredients:
In a separate large bowl, I mash the ripe banana, then add in the softened butter and coconut oil. I mix until creamy, then beat in the eggs one at a time until fully incorporated. I add the sweeteners and stir again to combine.

Combine and fold:
I gradually stir the dry ingredients into the wet mixture until a thick batter forms. If I’m adding chopped walnuts, I fold them in at this point.

Bake the bread:
I pour the batter into a greased or parchment-lined loaf pan and bake at 325°F (165°C) for 55–70 minutes. I start checking at the 55-minute mark and use a toothpick to make sure the center is fully set. If it comes out clean or with a few crumbs, it’s done.

Cool and serve:
I let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Once fully cooled, I slice and enjoy.

Servings and timing

Servings: Makes about 10 slices
Preparation time: 15 minutes
Bake time: 55–70 minutes
Total time: Around 1 hour 10 minutes

Variations

Sometimes I like to change things up by making mini loaves or muffins instead of a full-size loaf—they bake faster and are easy to portion. If I want a more indulgent version, I add sugar-free chocolate chips or swirl in a bit of almond butter before baking. I’ve also tried adding cinnamon or nutmeg for a warm, spiced flavor that pairs beautifully with banana.

storage/reheating

I store leftover banana bread in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. To reheat, I toast a slice or microwave it for about 10–15 seconds. It also freezes well—just wrap slices individually and thaw as needed.

FAQs

Can I use more banana for stronger flavor?

I stick to just one banana to keep the carb count low. If I want more banana flavor without adding carbs, I sometimes use a small splash of banana extract along with the real fruit.

Can I make this recipe dairy-free?

Yes, I substitute the butter with more coconut oil or use a plant-based butter. It turns out just as moist and flavorful.

What’s the purpose of xanthan gum?

Xanthan gum acts as a binder since I’m not using regular wheat flour. It helps hold the bread together and improves the texture.

Do I have to use both almond and coconut flour?

I use the combination because it balances moisture and structure. Substituting one for the other can affect the texture, so I recommend sticking with both for best results.

Can I use a different sweetener?

Absolutely. I’ve made this using monk fruit blends, erythritol, and even allulose. I just make sure to adjust according to the sweetness level of my chosen substitute.

Conclusion

This Low Carb Banana Bread has become one of my favorite ways to enjoy something sweet while staying on track with my eating goals. It’s got all the warm, nostalgic comfort of traditional banana bread—with none of the guilt. Whether I’m baking a loaf for the week or sharing it with friends, it always gets rave reviews. It’s a simple, satisfying, and totally keto-friendly classic I’ll be making again and again.

Print