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Sometimes we want banana bread, but we want a particularly yummy dessert experience as well - how to sweeten banana bread substantially?  Add sugarless chocolate chips, of course!  Perfectly sweet and moist, this banana bread will delight!  Of course, if you don't have chocolate chips, you can leave them out of this bread, or another alternative is to add chopped walnuts, which always go so well with banana bread.  You can even add chopped pecans for a different flavor profile. 

It is true that this recipe cannot be considered as a Keto recipe; however, keep it for maintenance or enjoy if you are a moderate low-carber.  I like to enjoy a little of the real thing, so that I don't feel deprived on my chosen way of living.

Some banana breads will have more butter in them than I used, but it is not necessary as almond flour has fat in it too, plus the mashed banana makes up for any loss of butter.  In fact, one could get away with using even less butter than I did for this reason.  Old-fashioned banana bread will never go out of style.  Everyone grew up on it and all adults still love it!

Often banana bread is made using solely baking soda and no baking powder.  I don't know about you, but I am very sensitive to the soapy taste of baking soda.  I like to lean in favor of more baking powder than baking soda in all my baking recipes.

The best banana bread is made with overripe bananas.  By the way if I have too many bananas on hand, I freeze them and later put them in the bird feeder - the birds will eat it right from frozen.  It must be like ice cream for birds!  Also, if you slice bananas, and freeze them, keep in mind 1 little slice or round of banana equals 1 gram carbohydrate, and makes a great "sweet" after dinner, when you crave just something sweet to round off your savory dinner.  A frozen banana could be added to frozen, unsweetened strawberries, along with whipping cream and your favorite sweetener to make instant ice cream, using a food processor.  I do this frequently for my family, and they just love that sort of healthy treat.  Tastes better than some of the fruity ice creams one can buy that are loaded with sugar and other undesirable ingredients.

To ripen bananas faster, place in a closed paper bag and add another piece of fruit like an apple if you have one.  Another way to ripen bananas quickly is to leave them in a closed car.  I have done this several times to ripen a lot of bananas that we bought to feed the wild birds.

You can freeze banana bread slices in baggies in the freezer for kids' school lunches.  This is a lovely wholesome treat compared to candy and such.

Banana bread made with all-purpose flour is almost never as delicious as banana bread made with almond flour.  Seriously!  Think about it - all-purpose flour is pretty much tasteless.

I like to mash the bananas with a fork, and if they are really ripe, it will be easy as pie to mash them quickly.  You can also use a potato masher to do the job.

This banana bread batter can be poured into greased muffin cups to make muffins instead, if desired.



1/2 cup butter, softened (125 mL)

Liquid sweetener to equal 3/4 cup sugar (175 mL)

2 tbsp bulk sweetener, of choice (30 mL)

3 large eggs

1 tsp vanilla extract (5 mL)

1 cup mashed banana (250 mL)

13/4 cups Gluten-Free Bake Mix 2, (425 mL)

  OR 2 cups Keto Bake Mix (500 mL)  

1 tsp baking powder (5 mL)

1/2 tsp baking soda (2 mL)

1/4 tsp salt (1 mL)

3/4 cup sugar-free chocolate chips, OR this one, divided (175 mL)



Preheat the oven to 350°F (180°C).  Line a greased 8 x 4-inch (20 x 10 cm) loaf pan with parchment paper.


In bowl with mixer, or in food processor, mix butter, liquid sweetener, eggs and vanilla extract.  Add mashed banana; mix. 


In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda and salt.  Add to wet ingredients and mix well.  Stir in 1/2 cup (125 mL) chocolate chips.  Spread banana bread batter in prepared pan.  Sprinkle top with remaining chocolate chips, pressing them down lightly into the batter.  Bake 40 to 50 minutes, or until a paring knife or cake tester inserted in the bread comes out clean.

Yield:  18 servings

1 serving

135.6 calories

3.1 g protein

10.4 g fat

0.2 g fiber

5.5 g net carbs (4.5 g net carbs with Keto Bake Mix - always typically 1 g net carb less than with Gluten-Free Bake Mix 2.)


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