Coconut flour banana bread is a delicious low-carb, gluten-free quick bread recipe. It’s not overly sweet, so you can enjoy it for breakfast, as a snack, or dessert.
What is coconut flour?
Coconut flour is made from finely ground, dried meat from the fruit and has a distinct coconut smell and taste.
It is naturally grain-free and gluten-free, making it ideal for low carb and keto baking. It’s perfect for making this gluten-free coconut flour banana bread recipe.
Is coconut flour good for you?
Some of the health benefits include:
- High fiber content. Fiber promotes a healthy digestive system and can aid in regulating blood sugar levels. Coconut flour can have almost five times more fiber when compared to regular wheat flour.
- Rich in protein.
- Lower glycemic index.
- Natural sweetness. The slightly sweet flavor makes it a nice substitute for baking.
- Diet friendly. It’s a great option for anyone on a gluten-free or grain-free diet. It’s also ideal for those on low carb and keto diets.
How to Bake with Coconut Flour
Some things to keep in mind when baking or cooking with coconut flour:
- It’s not the same as wheat flour. While it tends to look like wheat flour, it smells, tastes and acts differently than it.
- It’s absorbent. Coconut flour absorbs liquid much more than other flours. As a result, you need a lot less of it (or a lot more liquid) in a recipe for it to work.
- Sifting is important. The texture is rougher than other flours. In order to remove the lumps and help to combine it with other dry ingredients, sifting it before using is recommended.
To recap, coconut flour acts differently from other flours. As a result, it cannot be substituted at a 1:1 ratio for other flours in recipes. So, it may take a few attempts to learn how to swap it into your favorite recipes.
Can I eat banana on a low carb diet?
Bananas are quite high in carbs and fruit sugars. In fact, 90% of the calories in bananas come from the carbs.
By keeping the rest of the ingredients lower in carbs, you can still enjoy recipes like this keto banana bread.
Bananas come with some nutritional benefits as well, including:
- High in fiber. As noted above, fibre helps to promote a healthy digestive system and can aid in regulating blood sugar levels.
- Good source of potassium. Bananas are a great dietary source of potassium. Potassium helps regulate kidney functions. Studies show that a diet rich in potassium can help lower blood pressure and reduce the risk of heart disease.
- Rich in vitamins, including vitamins B6 and C.
How to freeze coconut flour banana bread
If you find that you’ve baked more banana bread that you can consume, you can always freeze it for later. Just wrap the bread tightly in aluminum foil or plastic wrap. Then place the loaf into a heavy-duty freezer storage bag.
Frozen banana bread will keep well for up to 3 months. Keep in mind, however, that it will start losing its flavor and texture after about one month.
Even better is the fact that you can also freeze banana bread batter!
Simply store the batter in an airtight container or freezer storage bag. When you’re ready to make the bread, thaw the batter in the refrigerator overnight.
The next day, transfer the batter to a loaf pan and bake according to the recipe instructions.
What else can I make with coconut flour?
Besides this coconut flour banana bread recipe, there are a lot of baked desserts and breads that include this amazing low carb ingredient. From cookies to bagels, my website is full of recipes that call for using this keto friendly ingredient.
Here are some things you can bake with coconut flour:
And coconut flour isn’t just for baking. Here are some other great ways to incorporate it into your meals:
Coconut Flour Banana Bread (Keto)
- 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.
- Net Carbs 2g
- % Carbs: 9.6%
- % Protein: 14.5%
- % Fat: 75.9%
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.