Love the taste of bananas but hate their high-carb profile? This recipe uses extract, so you can have your banana cake and eat it, too!
I am super picky about bananas. I hardly ever eat them, but when I do, they have to be a little green. If there’s even one brown speckle on it, I don’t want it.
On the other hand, I have yet to meet a banana bread I didn’t love. And I’ve sampled a lot! My favorite used to be my grandmother’s recipe, which I still have in hard copy, showcasing her slanted, spidery handwriting. But since embracing a low-carb diet, I stay away from high-carb fruits like bananas and baked goods made from them. Sigh.
Enter this keto chocolate chip banana bread recipe! If the challenge for a baking competition was to make banana bread without bananas, this recipe would win. It subs in banana extract, which delivers all the sweet, creamy, tropical notes of the fruit sans sugars and carbs. This bread comes out moist, rich, and dense, thanks to the butter and vanilla extract. The chocolate chips bring in a touch of sweetness and even more richness, making every bite feel more like cake than bread.
Plus, this recipe is incredibly easy to prepare. Don’t be put off by the time commitment—the majority of that is spent on the bread baking or cooling, so your hands-on time is minimal. And that whole time, your home will fill with mouthwatering aromas. Trust me when I say the wait is worth it!
Bananas vs. banana extract
Bananas are naturally high in carbohydrates. One medium piece of the fruit contains about 27 grams of carbs, primarily from sugars like glucose, fructose, and sucrose. That’s well above the carb cap for most low-carb or keto diets!
Banana extract, on the other hand, contains none of those high-carb sugars. It’s a concentrated liquid flavor that’s made by steeping fresh or dehydrated bananas in alcohol (usually vodka) for several weeks, then straining out solids to leave a pure, intense banana essence. Using it in this recipe gives you authentic banana flavors and aromas without the glycemic impact or carbo-load.
How do I store leftovers?
Store completely cooled banana bread in an airtight container or resealable bag. It’ll keep at room temp for 2-3 days or in the fridge for up to 1 week. You can also freeze this bread for up to 3 months. Make sure to wrap the loaf or slices tightly in plastic wrap, then place them inside a freezer-safe container or resealable bag. Thaw overnight in the fridge or at room temp for 20-30 minutes.
Similar recipes to try
Looking for other quick and easy low-carb breads to try? Welcome fall flavors with The Best Keto Pumpkin Bread or the cozy warmth of this Keto Cinnamon Bread Recipe. Both are excellent with a frothy Keto Hot Chocolate.
Keto Chocolate Chip Banana Bread
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar substitute
- 3 eggs
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons banana extract
- 1 cup butter melted and cooled
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F. Prepare a 9×5-inch loaf pan with a coating of butter or nonstick cooking spray. Set aside.
- In a mixing bowl or the bowl of a mixer with the paddle attachment, combine the almond flour, baking powder, baking soda, and sugar substitute.
- Add the eggs, vanilla extract, banana extract, and butter. Mix until well combined.
- Fold in the chocolate chips. Pour the batter into the prepared loaf pan.
- Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven. Let bread cool in the pan for 10 minutes.
- Run a thin knife around the edge of the pan, then invert the bread onto a wire cooling rack. Let the bread cool completely before slicing, about 1 hour.
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