A light and fluffy coconut flour banana bread without any added sugar! This easy, healthy banana bread is gluten free, low in carbs and keto friendly.
This banana bread is sooo good! I've had it for breakfast for the last couple of days and I have to stop myself from sneaking back into the kitchen for seconds.
It is deliciously fluffy, moist and fairly low in fat, which means it won't lie in your tummy like a rock. The perfect way to start the day.
I already have this keto banana bread recipe on my website. It is made with almond flour and has tons of 5 star reviews (which makes me very happy, grateful and proud!). I also love these Healthy Banana Cookies and my Keto Banana Muffins.
But I know that many of you can't have almond flour. That's why I have been making tons of coconut flour recipes recently.
And you know what? Once you have cracked baking with it, it's a wonderful ingredient to use.
Baking with coconut flour
Coconut flour absorbs a LOT more moisture than any other low carb flour. This means a little goes a long way, and your pack of coconut flour is going to last you a long time.
As a rule of thumb, you need 3 times less coconut flour than almond flour in recipes. But that's not all. It also LOVES eggs and fat. You'll find that coconut flour recipes require more eggs than almond flour recipes to achieve a moist yet fluffy crumb.
Last but not least, it is gluten-free, grain-free, packed with fiber and low in carbs.
Yes, one slice of this bread contains just 4.3g net carbs!
🍌Real banana vs banana extract
"Regular" banana bread recipes with coconut flour require 3 or even more bananas (plus additional sugar). Since this is a low carb website, my goal is always to reduce the amount of sugar and carbohydrates as much as possible.
Step one is to swap the sugar with a sugar substitute. But what about the banana?
In my opinion, every banana bread should contain real banana and not just extract. It just tastes better!
Of course, banana is high in natural sugars. However, this recipe requires about 1 ½ banana in total, which means the amount of sugar and carbs per serving is low - we are talking 2.6 grams of sugars per slice, the equivalent of half a teaspoon.
Perfectly fine for a sweet breakfast or snack that won't spike my blood sugar levels!
Let's take a look at the ingredients you'll need:
Coconut flour - sifted
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 specks.
Butter - This can be unsalted or salted, if you prefer.
Yoghurt - Greek or full fat yoghurt is best.
Sweetener - Use a granulated sugar substitute of your choice. Perfect for this recipe is a golden monk fruit sweetener, because it has caramel flavor just like brown sugar. This time I used plain white erythritol. Bocha Sweet, Allulose or swerve work, too.
Baking powder - Check that it is fresh to get a good rise. As a sub to baking powder, it's possible to use ⅔ teaspoon baking soda.
Walnuts - crushed
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
First, you'll want to whisk the eggs with an electric mixer in a large mixing bowl until they have doubled in size. This takes about 2 minutes.
By whipping air bubbles into the eggs the batter becomes light and the bread will rise more and have a fluffy texture.
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.
In a separate bowl, stir together the dry ingredients. Option to also add a pinch of salt.
Then, add it to the egg mixture and blend again until smooth.
Last, stir in the crushed walnuts, reserving some to sprinkle over the top.
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 for circa 40 minutes or until a skewer inserted comes out clean.
Note: If you like your bread super moist and doughy, reduce the oven time by 5 minutes.
Check the bread after 30-35 minutes. Once the top is golden brown, loosely place aluminium foil over the top so it does not burn.
Tip: Let the loaf come to room temperature before slicing. It is fragile when hot and will firm up as it cools down.
Coconut flour banana bread tastes delicious all on its own, warm or cold.
But of course, you can also slather it with butter, peanut butter or almond butter. And for a special occasion, top it with my homemade Sugar Free Nutella.
For a fresh and light option, serve with a dollop of Greek yoghurt.
🔄Swaps and recipe tips
Which loaf pan to use
I have made this recipe in both a full size 9 x 5 inch loaf pan and in a small 7 x 3.5 inch loaf pan.
The bread in the images is made in a large loaf pan and took 40 minutes to cook. If you use a half size loaf pan, the oven time increases to around 50 minutes. (Reduce by 5 minutes for a fudgier bread).
More banana flavor
For a stronger banana flavor, use up to 6 drops of banana extract. If you don't mind adding more carbohydrates and sugars, feel free to add an additional banana. It will make the bread even more moist.
Want a dairy-free bread? Simply replace the butter with either coconut oil or peanut butter or almond butter. Also, use a dairy free yoghurt - for example a coconut yoghurt.
This coconut flour banana bread is only gently sweet, which is how I like it best. Be sure to taste the batter and increase the sweetener by 1-2 tablespoons if you prefer a sweeter bread.
Sugar free chocolate chips
Not a fan of nuts? Swap out the walnuts for sugar free chocolate chips! Speaking of nuts - pecans or hazelnuts would also be delicious.
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.
🥥 More coconut flour recipes
Tried this recipe? Give it a star rating below!
Coconut Flour Banana Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 9x5 large loaf pan
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F (fan) and line a loaf tin with parchment paper.
- Beat the eggs with an electric mixer until they have doubled in size. This takes about 2 minutes.
- Next, mash the banana. Add it to the whipped eggs together with the melted butter and yoghurt (plus vanilla extract, if using). Blend until well combined.
- In a separate bowl, stir together the dry ingredients - coconut flour, sweetener, cinnamon and baking powder. Add them to the egg mixture and blend again until smooth.
- Last, stir in the crushed walnuts, reserving some to sprinkle over the top.
- Fill in the banana bread batter and level the top with a spatula. Sprinkle the leftover nuts over the top.
- Bake for circa 35-40 minutes or until the middle has risen and a skewer inserted comes out clean. Let cool before slicing.
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