Keto Chocolate Chip Banana Bread That Doesn’t Suck

Let’s just start with this: banana bread is a comfort food. It’s the thing you bake on a Sunday afternoon when you’re ignoring laundry and pretending you’re not going back to work on Monday. But if you’re doing keto, or even just cutting back on sugar or carbs, banana bread turns into a minefield. Bananas are loaded with sugar, flour’s off the table, and most low-carb versions taste like sadness.

This one doesn’t. This Keto Chocolate Chip Banana Bread is soft, moist (sorry, but it is), a little bit nutty, and sweet without being weird. Oh, and it’s got chocolate. Because life’s too short to bake boring things.

Let’s break this down from ingredients to baking tips to how to store it without it going rock hard by day three.

The Not-Banana Banana Flavor Bread

You’re not using actual bananas here. Instead, you’ll fake that banana flavor with banana extract. It gives you that same smell and taste without the sugar bomb. Look for a good one — not the neon yellow kind that smells like Laffy Taffy.

The Base Ingredients

• Almond flour (not almond meal) – gives the bread structure and that slightly nutty flavor

• Coconut flour – just a little to soak up extra moisture

• Eggs – binds everything and keeps it fluffy

• Butter – because fat makes everything better

• Sweetener – go for something like erythritol, allulose or monk fruit. Avoid stevia-only blends unless you like that strange aftertaste

• Baking powder – lift

• Salt – you need it to balance sweet

• Banana extract – gives that classic banana taste without the carbs

• Vanilla extract – brings it all together

• Sugar-free chocolate chips – we’re not skipping chocolate

Optional:

• Chopped walnuts or pecans if you’re feeling fancy

Exact Ingredients (So You Don’t Wing It)

• 2 cups almond flour

• 2 tbsp coconut flour

• 4 large eggs

• 1/2 cup unsalted butter (melted and slightly cooled)

• 1/2 cup granulated erythritol (or sweetener of your choice)

• 1 tsp banana extract

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup sugar-free chocolate chips

• 1/4 cup chopped nuts (optional)

Tools You’ll Need

• Mixing bowls

• Whisk

• Rubber spatula

• Loaf pan (8×4 or 9×5 works)

• Parchment paper

• Cooling rack

• Oven, obviously

Instructions For Chocolate Chip Banana Bread

Step 1: Preheat Your Oven and Prep Your Pan

Crank your oven to 350°F (175°C). Grab your loaf pan and line it with parchment paper — it makes your life easier later. No sticking, no stress.

Step 2: Mix the Wet Stuff

In a medium bowl, whisk your eggs like you’re mad at them. Add the melted butter (not too hot, unless you want scrambled eggs), banana extract, vanilla extract, and sweetener. Stir until smooth.

Step 3: Add the Dry Stuff

Now, dump in the almond flour, coconut flour, baking powder, and salt. Stir it all together until you get a thick, kind-of-paste-like batter. If it’s super dry, give it a minute — the coconut flour soaks up moisture like crazy.

Step 4: Add the Chocolate (and Nuts if You Want)

Fold in those chocolate chips. Don’t overmix. Add nuts if you’re going that route.

Step 5: Into the Pan It Goes

Scoop the batter into your lined pan and smooth out the top. You can sprinkle a few chocolate chips on top too if you want it to look extra photogenic.

Step 6: Bake

Pop it in the oven for 45 to 55 minutes. Check around the 40-minute mark — if the top is browning too fast, cover it with foil. You’ll know it’s done when a toothpick comes out mostly clean (a few crumbs are fine, melted chocolate is expected).

Step 7: Cool It (Seriously, Wait)

Let the bread cool in the pan for about 10 minutes, then lift it out with the parchment and let it cool completely on a wire rack. If you try to cut it too soon, it’ll crumble. You’ve been warned.

What It Tastes Like

Not like banana muffins from a gas station. This one’s rich, has a light banana smell, and the chocolate chips melt just enough to give you gooey pockets. The texture’s like a mix between cake and quick bread. Not gritty, not dry, not weird.

Is it a twin to banana bread made with three real bananas and two cups of sugar? No. But it’s so good it won’t feel like you’re missing out on anything. Especially not carbs.

How to Keep It From Getting Weird

Low-carb baked stuff tends to dry out if you blink at it wrong. Here’s how to keep your loaf fresh:

• Room temp: Store in an airtight container for 2–3 days.

• Fridge: Wrap in foil or plastic and stash it for up to a week.

• Freezer: Slice it first, wrap individual pieces, and freeze. That way you can pull out a piece whenever you need a fix. Just microwave for 20–30 seconds.

Little Tweaks You Can Make For Keto Chocolate Chip Banana Bread

Want it sweeter?

Add 2 more tablespoons of sweetener. Especially if you’re used to regular baked goods.

Want a stronger banana flavor?

Add another 1/4 teaspoon of banana extract. Careful though — too much and it tastes fake.

Dairy-free?

Swap butter for coconut oil (refined if you don’t want coconut flavor).

Nut-free?

Try sunflower seed flour instead of almond flour — but your bread might turn green from a chemical reaction. It’s harmless, just weird-looking.

How to Eat Keto Chocolate Chip Banana Bread Without Guilt or Regret

This bread’s good all on its own — maybe with coffee or tea in the morning. But if you’re feeling snacky or fancy:

• Spread with peanut butter or almond butter

• Toast it in a pan with butter (trust me)

• Use two slices and make a keto ice cream sandwich (yes, really)

• Warm it up and top with keto whipped cream

You can even eat it cold, standing at the fridge with the door open. No judgment here.

A Quick Word About Kids and Skeptics

If you’ve got non-keto folks in the house, or kids who think anything sugar-free is suspicious, give them a slice and don’t tell them it’s keto until they’ve already eaten it. Most won’t notice. If they do, just shrug and say “More for me.”

Nutrition info (Rough Estimate)

Here’s the average per slice (based on 10 slices total):

• Calories: 210

• Fat: 18g

• Net Carbs: 3g

• Protein: 6g

This depends on the brand of chocolate chips and sweetener, but it gives you a rough idea.

Conclusion

Some keto recipes feel like a compromise. This one doesn’t. It feels like something you’d bake even if you weren’t low-carb — and that’s the goal.

It’s simple, sweet, rich, and actually fills you up. Not every “banana bread” without bananas can say that.

If you want to pin it, bake it, or share it, do it. If you just want to eat it all by yourself over the sink, no one needs to know.

Print