Coconut Flour Banana Bread (Fluffy, No Added Sugar)

Name: Coconut Flour Banana Bread
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 eggs (large); 1/3 cup butter (melted, 75g); 1/4 cup yoghurt (60g, full fat or Greek); 3/4 cup very ripe banana (mashed with a fork, 180g); 2/3 cup coconut flour (80g); 1/4 cup granulated sweetener (50g, or to taste); 3 tsp cinnamon; 1.5 tsp baking powder; 1/3 cup walnuts crushed (40g); 1 tsp vanilla extract (optional)

Recipe Pin Shop Save

This coconut flour banana bread is tender, fluffy and full of sweet banana flavor, without any added sugar! My recipe uses just 1 ½ bananas, yet tastes just as sweet as traditional banana bread. Each slice contains only 2.6 grams of natural sugar. It is naturally gluten free and ready to pop into the oven in just 10 minutes.

I love a good banana bread, but I wanted to make a version that was lower in sugar without compromising on taste or texture. This why I developed a low carb version using the PERFECT amount of banana plus coconut flour and a sugar free sweetener.

With this recipe, you're getting intense banana flavor with each slice while keeping the net carbs at an incredible 4.3 grams.

Oh my, this loaf is delicious! I've had a slice for breakfast for the last couple of days. And I may have had seconds at snacktime!

Crave banana but want to keep it low carb? I already have this almond flour keto banana bread recipe on my website. I also love my protein banana bread, the healthy banana cookies and my keto banana muffins.

Jump to:

Katrin's Recipe Highlights
Ingredients
Method
Recipe FAQs
Variations
Serving Suggestion
Storage
Baking With Coconut Flour
Recipe

Katrin's Recipe Highlights

How I Make Coconut Flour Banana Bread Light and Fluffy

Coconut flour can be tricky to bake with because it absorbs so much liquid. I've found that the way you mix the ingredients makes a real difference to the finished texture.

Here's my trick: I beat the eggs until doubled in volume before adding the other ingredients. This incorporates air into the batter and helps create stability and a fluffy, tender bread.

I also add yogurt and melted butter to keep the bread moist and tender. The combination works particularly well with coconut flour, which can otherwise produce dry and dense baked goods.

All the sweetness, less sugar. I use just 1.5 bananas instead of the three of four found in many traditional banana bread recipes. Thanks to the sugar substitute, it tastes just as sweet. My recipe is also naturally gluten-free, grain-free and keto-friendly. With a simple swap, it can be dairy-free as well.

Reader Review: "This turned out fantastic! I added dark chocolate chips and cashews to mine. 10/10." (Hana)

Ingredients

Let's take a look at the ingredients you'll need:

Coconut flour - sifted. I always recommend measuring coconut flour in grams rather than in US measuring cups because it is more precise.
Eggs - I used large, room temperature eggs.
Ripe banana - Make sure the banana is very ripe so it's nice and sweet. The skin should be deep yellow, with plenty of brown spots. You'll need 1 very large or 1 ½ medium bananas.
Butter - This can be unsalted or salted.
Yogurt - Greek or full-fat yogurt is best. This adds healthy protein and also makes the bread rise better. Option to substitute with blended cottage cheese as tested in my cottage cheese banana bread.
Sweetener - Use a granulated sugar substitute of your choice. Perfect for this recipe is a golden monk fruit sweetener, because it has a caramel flavor just like brown sugar. This time I used plain white erythritol.
Cinnamon
Baking powder - Check that it is fresh to get a good rise. You can also use ⅔ teaspoon baking soda.
Walnuts - crushed

Method

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Step 1

First, you'll want to whisk the eggs with an electric mixer in a large mixing bowl until they have doubled in size.

Step 2

Next, it's time to mash bananas!

Add the mashed banana to the whipped eggs together with the other wet ingredients: melted butter and yoghurt (plus the optional vanilla extract). Blend until well combined.

Step 3

In a separate bowl, stir together the dry ingredients. Option to also add a pinch of salt.

Step 4

Then, add the dry ingredients to the egg mixture and blend again briefly until smooth.

Last, stir in the crushed walnuts, reserving some to sprinkle over the top.

Batter in a loaf pan lined with parchment paper.

Step 5

Now, line a loaf tin with parchment paper. Fill in the batter and level the top with a spatula. Sprinkle the leftover nuts over the top.

Bake the bread in the preheated oven until it is golden brown and a skewer inserted comes out clean.

Katrin's Top Tips

I make this recipe at least once a month - that's how much we like it! Here are my top tips for best results:

Tip #1: If you like your bread super moist and doughy, reduce the oven time by 5 minutes.

Tip #2: Check the bread during baking. Once the top is golden brown, loosely place aluminium foil over the top so it does not burn.

Tip #3: Let the loaf come to room temperature before slicing. It is fragile when hot and will firm up as it cools down.

Recipe FAQs

Which loaf pan should I use?

A full-size 9 x 5-inch loaf pan and a small 7 x 3.5-inch loaf pan both work.
In a large loaf pan, the bread takes 40 minutes to cook. If you use a half-size loaf pan, the oven time increases to 50 minutes.

How do I add more banana flavor?

For a stronger banana flavor, use up to 6 drops of banana extract.

Can I make this recipe dairy-free?

Replace the butter with coconut oil, peanut butter or almond butter. Also, use dairy-free yoghurt.

Can I turn it into muffins?

Yes, you can make coconut flour banana muffins with this recipe. Bake at the same temperature for around 25 minutes. then check for doneness.

A loaf of banana bread sliced with walnuts.

Variations

Increase sweetness: This coconut flour banana bread is only gently sweet. Be sure to taste the batter and increase the sweetener by 1-2 tablespoons if you prefer a sweeter bread.

Sugar free chocolate chips: Swap out the walnuts for sugar free chocolate chips! Pecans or hazelnuts would also be delicious.

Serving Suggestion

Coconut flour banana bread tastes delicious all on its own, warm or cold. You can also spread it with butter, peanut butter or almond butter. Or, top it with my homemade Sugar Free Nutella.

For a fresh and light option, serve with a dollop of Greek yoghurt.

Storage

Fridge: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.

Freezer: Stack the slices between pieces of parchment paper and freeze for up to 3 months. Defrost overnight at room temperature.

Reheating: Reheat in the toaster or in the microwave on a low power level.

Baking With Coconut Flour

Coconut flour is very different to other gluten-free, grain-free flour. Here is what I have learned over time:

Coconut flour absorbs a LOT more moisture than any other low carb flour. This means a little goes a long way, and your bag of coconut flour is going to last a long time.
As a rule of thumb, you need 3 times less coconut flour than regular flour or almond flour in recipes.
It also LOVES eggs and fat. You'll find that coconut flour recipes require more eggs to achieve a moist yet fluffy crumb.