This Low Carb Banana Bread with chocolate chips lets you enjoy a delicious treat without all of the sugar and carbs that come with traditional banana bread.
Not only is this banana bread recipe low carb, but it is also low in sugar (only the natural sugar from the bananas) and is gluten-free!
It’s so delicious that family and friends won’t notice that it is healthy!
Start by mixing together the almond flour, coconut flour, baking soda, baking powder, salt, and xantham gum. Then, set aside until later.
Why mix the dry ingredients separately?
Many recipes instruct you to mix the dry ingredients in a separate bowl before adding them to the wet ingredients. The reason for this extra step is to evenly combine the dry ingredients giving your batter and baked goods even results.
The leavening agents, baking soda and baking powder in this recipe, are spread throughout the flours. The same is true with any spices in a recipe. No one wants to end up with a clump of salt in their slice of banana bread.
Next, cream the peanut butter, butter, Swerve granular white and Swerve brown sugar alternatives.
Is this low carb banana bread sugar-free?
No, it is not totally sugar-free since bananas naturally contain sugar. One medium-sized banana has 14 grams of sugar in it.
I have seen recipes online for sugar-free banana bread that don’t actually contain bananas but use banana extract instead.
Then add the eggs, mashed bananas, half-n-half, and vanilla extract.
What kind of mixer are you using?
The mixer I’m using the photos and video for this recipe is unique because you can see into the mixing bowl! It is a Bosch Universal Plus Stand Mixer and I found it here on Amazon.
That being said, you can use any brand of stand mixer or hand mixer to make this low carb banana bread.
Now add the dry ingredients that were set aside and stir to combine.
Finally, stir in the sugar-free chocolate chips.
What kind of sugar-free chocolate chips to you use?
Put a long piece of parchment paper across the bottom of a loaf pan and drape it over the sides creating a sling. Grease the pan and the parchment paper with cooking spray. Spread the low carb banana bread batter out in the pan and bake at 350˚F.
What is a parchment paper sling?
The definition of a sling is “a flexible strap or belt used in the form of a loop to support or raise a weight”. The purpose of a parchment paper sling (or sometimes a foil sling) is to help lift your baked goods out of the pan.
To make a parchment paper sling, cut a long, narrow rectangle of parchment paper. The rectangle should be as wide as your pan and long enough to cover the bottom and drape over the sides of the pan.
Allow the low carb banana bread to cool on the rack for at least 15 minutes before using the parchment paper sling to remove it from the pan to cool completely.
Can I make low carb banana muffins instead?
Yes, you can use this recipe to make muffins! Put the batter into lined muffin cups and reduce the baking time to about 20-25 minutes. Muffins will be done when a toothpick comes out clean.
Will it still turn out if I skip the chocolate chips?
What…skip the chocolate?!! Just kidding! You can totally make this low carb banana bread recipe without the chocolate chips if that is what your family prefers.
Want more low carb recipes? Try these next:
This Low Carb Bagels recipe is for chewy, golden brown bagels that are full of flavor that satisfy your cravings! The bagels are also keto and gluten-free.
Pork Fried Cauliflower Rice is an easy low carb meal that is chock full of veggies! It’s so tasty your family won’t even miss the rice.
This Chicken Alfredo Spaghetti Squash recipe is low carb comfort food that is easy to make. Your family won’t even miss the pasta!
These low carb Banana Pancakes are easy enough to make on a weekday morning and delicious enough to serve for brunch.
Low Carb Banana Bread
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon xantham gum
- ¼ cup creamy peanut butter
- 2 tablespoon butter softened
- ¼ cup swerve granular white sweetener
- ¼ cup swerve brown sweetener
- 3 eggs
- ¾ cups mashed ripe bananas
- ¼ cup half-n-half
- 1 teaspoon vanilla extract
- 1 cup sugar-free chocolate chips
- Mix together dry ingredients: almond flour, coconut flour, baking soda, baking powder, salt, and xantham gum. Set aside.
- Cream peanut butter, shortening, white and brown sugar-free sweeteners.
- Add eggs, mashed bananas, half-n-half, and vanilla extract. Mix well.
- Stir in dry ingredients.
- Mix in the sugar-free chocolate chips.
- Pour into a parchment-lined and greased 9×5 loaf pan. Bake at 350˚F for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for at least 15 minutes before lifting it out with the parchment paper to cool completely.