You don’t need bananas to make banana bread. Really. This chocolate chip keto banana bread delivers all the warm, nostalgic flavor you want—without the sugar rush or high-carb ingredients.
It’s soft, slightly sweet, and full of chocolatey bits that melt into the bread. Perfect for breakfast, snacks, or even a low-key dessert. You don’t have to wait for bananas to ripen or mash anything. Just mix and bake.
Why This Recipe Works Without Real Bananas
The key to pulling off a banana-free banana bread is balance. Banana extract gives you the flavor, while almond flour provides the soft, moist structure. The addition of eggs and melted coconut oil helps with richness, and the brown sweetener mimics the sweetness and color you’d normally get from ripe fruit.
You also get a slight tang from apple cider vinegar, which reacts with baking soda and helps the loaf rise. The end result isn’t a compromise—it’s a legit banana bread experience, just without the carbs and sugar.
What to Serve with This Keto Banana Bread
This banana bread can hold its own, but pairing it with other foods can make it feel like more of a meal or special treat. Try it with:
- A mug of iced coffee or herbal tea
- A spoonful of peanut or almond butter on top
- A few slices of fresh strawberries or raspberries
- A side of plain Greek yogurt or coconut yogurt
- A drizzle of melted chocolate or sugar-free syrup
How to Store It for Later
Let the loaf cool completely before storing—this keeps the texture from turning soggy. Wrap tightly in plastic or store in an airtight container at room temperature for up to three days. If you’d like to keep it longer, refrigerate for up to a week.
Freezing is also an option. Slice the loaf and place parchment between slices to prevent sticking. Store in a freezer-safe bag for up to a month. Reheat in the microwave for 15–20 seconds or warm in the oven at 300°F until soft again.
A Smart Swap That Still Delivers the Comfort
This chocolate chip keto banana bread gives you everything you’re looking for in a homemade loaf—flavor, texture, and that cozy feeling you get from baking. No bananas? No problem. It’s all about smart swaps, and this one keeps the spirit of banana bread alive while sticking to your low-carb goals.
Whether you’re serving it up for guests or saving it all for yourself (no judgment), this recipe is the one to reach for when the banana bread craving hits.
Chocolate Chip Keto Banana Bread
Ingredients
Dry Ingredients:
- 2 ½ cups almond flour
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ¾ cup low carb brown sweetener
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Wet Ingredients:
- 3 eggs
- ¼ cup melted coconut oil
- ¼ cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1.5 tablespoons banana flavoring
Add-in:
Instructions
- Preheat the oven to 350°F.
- In one bowl, whisk together all dry ingredients. In a second bowl, mix the wet ingredients thoroughly.
- Pour the wet ingredients into the dry and stir with a silicone spatula until fully combined. Fold in the chocolate chips.
- Line a loaf pan with parchment paper. Pour the batter into the pan and spread evenly.
- Bake for 50 minutes. Let cool completely before slicing and serving.
Notes
Possible Substitutions:
- Coconut oil → butter or ghee
- Almond flour → hazelnut flour or another nut-based flour
- Almond milk → coconut milk or other nut milk
- Apple cider vinegar → lemon juice or white vinegar
- Sugar-free chocolate chips → chopped 100% baking chocolate
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.