This delicious sweet bread is a great breakfast treat that has the perfect moistness and texture. But the best thing about this coconut flour banana bread is that it's low-carb, paleo, and gluten-free with only 1 net carb per slice. It can also be enjoyed as a snack or dessert!
Is there anything better than the smell of freshly baked bread? How about a sweet loaf of keto bread that has just 1g net carb per slice.
It's totally possible with this incredibly delicious recipe that's gluten-free, paleo, and low carb! Plus, it tastes like the real thing!
💛 Why you'll love it
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 this keto 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. It's the secret to my keto banana pudding too!
Banana bread is such a treat. And now, you can enjoy it without kicking yourself out of ketosis!
Let's take a look at what you need for this gluten free loaf.
The recipe calls for six eggs. That's because coconut flour needs lots of eggs and plenty of liquid compared to other types of flour.
You only need a half cup coconut flour because it expands when the eggs and liquid is added.
For a moist bread, you'll need to use plenty of liquid with coconut flour. Almond milk gives a richer flavor than using water but coconut milk can be used instead.
Quick bread recipes add fat for flavor and moisture. But the fat also helps create a lighter texture. Coconut oil is the perfect fat to use with coconut flour!
I like to use a golden monk fruit granular sweetener, but other one-for-one sugar substitutes will work too. You can use whatever sweetener you like. For paleo, you can use maple syrup if you aren't concerned about carbs.
The banana flavor comes from banana extract. Cinnamon and a small amount of salt are also added to enhance the flavor.
Note: You'll find the full list of ingredients along with the amounts used in the recipe card (shown with a green background) at the bottom of this post.
This coconut flour banana bread recipe is as simple as mixing up the ingredients and baking.
Whisk together the eggs, melted coconut oil, and low-carb milk in a large mixing bowl until smooth.
Stir in the dry ingredients and extract. Mix until well-combined to form a thick banana bread batter.
There's no need to use an electric mixer, you can just use a spatula or large spoon.
Spread the batter evenly into a prepared loaf pan. I use a 9×5-inch loaf pan lined with parchment paper but a well greased loaf pan should be fine.
Bake and cool
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 your keto friendly 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!
🌟 Top tip
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!
⚖️ Carb count
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.
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.
📚 Related recipes
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)
- 6 large eggs
- ⅓ cup coconut oil melted to liquid if needed
- ⅓ cup unsweetened almond milk or coconut milk beverage
- ½ cup coconut flour
- ¼ cup Lakanto Golden Monk Fruit Granular Sweetener or coconut sugar for paleo
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- ¼ 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 9x5-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.
Array ( [serving_size] => 1 [calories] => 93 [carbohydrates] => 3 [protein] => 3 [fat] => 7 [saturated_fat] => 5 [cholesterol] => 84 [sodium] => 93 [potassium] => 112 [fiber] => 1 [sugar] => 0 [vitamin_a] => 120 [calcium] => 55 [iron] => 0.6 [serving_unit] => slice )
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