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prep time
15 min
cook time
1 h 0 min
ready time
1 h 15 min
Keto Banana Bread with Coconut Flour
This Keto bread recipe is entirely made with coconut flour, perfect for those sensitive to nut flours. You will love this Keto bread recipe which is perfect to have stored on hand in the freezer for go-to snacking. Our Keto banana bread with coconut flour is made with plenty of eggs and fiber for high nutritional value. The banana flavor in this Keto bread recipe comes from fresh, mashed banana and banana extract. Feel free to take out the fresh banana from the recipe and use only extract to make this bread very low carb.
Can I use almond flour instead?
Yes, of course! Substitute the coconut flour for 1 cup of almond flour instead.
How can I make this recipe Paleo?
Since Paleo diets cannot include leavening ingredients, omit the baking powder and allow the eggs to be the only leavener in the bread.
What are the best eggs to use?
Please use pasture-raised eggs as they are higher in Omega-6 fatty acids and vitamins.
How long does this bread last?
This bread has a very high moisture content. Please enjoy the bread within two days if stored at room temperature. If you do not consume it within that time frame, freeze the slices of bread for up to three months. Microwave the slices to reheat them.
Serving suggestions
To make the ultimate pairing, pair this Keto banana bread recipe with our other Keto recipes like our Keto Hazelnut Spread:
https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:b8475ffb-f6bf-cf93-5915-46d397b67a69
Net Carbs
3.1 g
Fiber
4.4 g
Total Carbs
31.5 g
Protein
3.2 g
Fats
4.4 g
84 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coconut flour
0.33 cup
Baking powder
2 tsp
Salt, sea salt
0.25 tsp
Psyllium Husk Powder
3 tbsp
Monk Fruit Erythritol Blend
0.75 cup
Raw egg
5 large
Banana
4 oz
Banana Extract
2 tsp
Vanilla extract
0.5 tsp
Coconut oil
1.5 tbsp
Monk Fruit Erythritol Blend
0.75 cup
Almond milk
1 tbsp
Recipe Steps
steps 4
1 h 15 min
Step 1
Preheat the oven to 350 F. Spray a loaf pan with nonstick cooking spray. Feel free to cut a piece of parchment to the inside of the loaf pan to use as a lift to remove the loaf post bake. Next, combine the dry ingredients using a whisk.Step 2
Add the eggs, mashed banana, extracts, and coconut oil to the mix. Mix well using the whisk. Make sure all the dry ingredients are incorporated, but you will see small pieces of banana still.Step 3
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until the bread is golden brown, puffed, and no longer jiggly. Gluten-free bread like these take longer to cook, so err on the side of more time if unsure.Step 4
Allow the loaf to cool well before removing it from the pan. To make the glaze, combine ¼ cup powdered sweetener and 1 tbsp almond milk. Drizzle the glaze over the cake. Slice the bread into 12 slices. This type of bread has a high moisture content so be sure to consume it within 2-3 days if left at room temperature. If not, store it in the fridge for up to one week. It can also be stored in the freezer for up to three months.
Comments
GillieK 3 years ago
Question- if you don't add the banana, do you need to substitute another wet ingredient to keep the bread moist (ie sour cream or greek yoghurt) and how much more banana extract would you use?
RemarkableKale573695 7 months ago
Did you try it without the banana? I am thinking any puree might work as a substitute. I'm going to try a few and see how it turns out.