This delicious coconut flour banana bread is an easy bread recipe that’s low-carb, paleo, and gluten-free. With only 1 net carb per slice, enjoy it for breakfast, as a snack, or even dessert!
Is there anything better than the smell of freshly baked banana bread?
How about coconut flour banana bread that’s gluten-free, paleo, and low carb!
This recipe is one of my favorites. It’s incredibly delicious, and with only 1 net carb per slice, it’s also guilt free!
A no banana quick bread
Some bread recipes require techniques like kneading or need time to let the dough rest. Not this one! Just mix the ingredients, pour into a loaf pan, and bake. It’s really that easy!
As you may know, bananas are not very keto friendly. They’re high in both sugar and carbs.
So what’s the secret to keto, gluten free banana bread with coconut flour?
It’s simple. Instead of using real bananas, we bake this loaf with banana extract! You get all the flavor without any of the unwanted carbs or sugar.
Banana bread is such a treat. And now, you can enjoy it without kicking yourself out of ketosis!
How to make coconut flour banana bread
This banana bread with coconut flour recipe is as simple as mixing up the ingredients and baking.
Preparing the batter
- Whisk together the eggs, melted coconut oil, and low-carb milk in mixing bowl until smooth.
- Stir in dry ingredients and extract: coconut flour, sweetener, baking powder, xanthan gum, salt, ground cinnamon, and banana extract.
- Mix until well-combined to form a thick batter.
- Spread the batter evenly into a greased or lined loaf pan. I use a 9×5-inch loaf pan.
Baking and cooling the bread
- Bake at 375°F for 40-45 minutes. Once the top is golden brown and a toothpick inserted near the center comes out clean, remove the loaf from the oven.
- Allow the banana bread to cool for 15 minutes in the pan, then remove and transfer to a rack to allow it to cool completely.
Once the bread has cooled, I cut mine into 15 slices to serve!
How long to cool before slicing
The cooling step is very important for making banana bread with coconut flour.
I know it’s tempting to cut into your loaf right away. It’s going to smell amazing! But patience is key.
When you bake with low carb flours, allowing them to cool improves the texture. Otherwise, they can turn out crumbly. We want our keto banana bread with coconut flour to be nice and soft.
After your keto banana bread has finished baking, let it rest in the pan for 15 minutes. Then, carefully remove it and set it on a rack to finish cooling.
It will be hard to resist, but it’s worth it!
Carbs in banana bread with coconut flour
Thanks to the banana extract, this banana bread made with coconut flour is very low carb.
I like to cut each loaf into 15 slices. At this size, each slice will have 3 grams of total carbohydrates and 1 gram of fiber. That’s only 1 net carb per slice!
And with ingredients that are gluten free and paleo friendly, it’s perfect to enjoy any time! I love baking this recipe over the weekend so I can grab a slice any time. It makes a tasty breakfast, snack, or even dessert.
This paleo banana bread with coconut flour recipe is great if you want to keep your carbs very low. However, if you want to make banana bread with real bananas, try my low carb banana bread recipe! It has 8 net carbs per slice, so it may be better suited to a low carb diet than keto.
Storing keto banana bread
If you have leftover banana bread, simply wrap it tightly in aluminum foil or plastic wrap and store in the refrigerator. I recommend eating within the week.
If you won’t be able to eat all of it that quickly, you can also store leftovers in the freezer. Wrap the loaf tightly, then place it in a freezer storage bag.
The bread will keep for up to 3 months, but the flavor and texture will be best if you eat it within 1 month.
You can also freeze the batter instead. Just store it in an airtight container. When you’re ready to bake, thaw the batter in the refrigerator overnight, then follow the recipe like usual.
Other recipes to try
Looking for more sweet or savory keto bread recipes? Check out a few of these favorites:
- Keto Pumpkin Bread is a sweet spice bread with a cream cheese filling. It’s easy to make and sure to become a favorite treat!
- Keto Zucchini Bread is flavorful, moist, simple to make, and gluten free. It’s a great quick bread recipe.
- “Nearly Zero Carb” Bread uses pork rinds as the secret ingredient to create the lowest carb bread possible!
- Gluten Free Cinnamon Bread is a delicious, sweet bread with a pound cake texture that is easy to make and low carb.
- Low Carb Gingerbread is a wonderful holiday treat that can be enjoyed plain or frosted for extra sweetness!
- Sweet Keto Dinner Rolls are buttery with just a touch of sweetness.
Coconut Flour Banana Bread (Keto)
Recipe Video (Click on Image to Play)
- 6 large eggs
- 1/3 cup coconut oil melted to liquid if needed
- 1/3 cup unsweetened almond milk or coconut milk beverage
- 1/2 cup coconut flour
- 1/4 cup Lakanto Golden Monk Fruit Granular Sweetener or coconut sugar for paleo
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons banana extract
- Preheat oven to 375°F.
- In large bowl, whisk together eggs, oil, and low carb milk.
- Add coconut flour, sweetener, baking powder, xanthan gum, salt, ground cinnamon, and banana extract.
- Spread batter evenly into a greased and or parchment lined loaf pan (I used a 9×5-inch).
- Bake in preheated oven for 40 to 45 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Cool for 15 minutes then remove from pan and allow to cool completely on a rack.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: June 17, 2019… Last Updated: May 28, 2020