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.
Oh my, this banana bread is 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.
I already have this keto banana bread recipe on my website, which is made with almond flour. I also love these 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 developing more coconut flour recipes like this one.
My banana bread with coconut flour is deliciously fluffy, moist and fairly low in fat. This means it won't lie in your tummy like a rock. It is the perfect way to start the day.
Plus, one slice of this bread contains just 4.3g net carbs.
Banana vs banana extract
"Regular" banana bread recipes require 3 or even more bananas (plus additional sugar). 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 1 ½ banana in total. This means the amount of sugar and carbs per serving is low. It's just 2.6 grams of sugars per slice, the equivalent of half a teaspoon.
It is 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.
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. You can also use ⅔ teaspoon baking soda.
Walnuts - crushed
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.
First, you'll want to whisk the eggs with an electric mixer in a large mixing bowl until they have doubled in size.
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 until it is golden brown and a skewer inserted comes out clean.
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.
A full size 9 x 5 inch loaf pan and in 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.
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.
Replace the butter with coconut oil, peanut butter or almond butter. Also, use a dairy free yoghurt.
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.
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.
Baking with coconut flour
Coconut flour is very different to other gluten-free, grain-free flours. 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 pack of coconut flour is going to last a long time.
- As a rule of thumb, you need 3 times less coconut flour than almond flour in recipes.
- 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.
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.
Tried this recipe? Give it a star rating below!
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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.
- 9x5 large loaf pan
- 6 eggs large
- ⅓ cup butter melted, 75g
- ¼ cup yoghurt 60g, full fat or Greek
- ¾ cup very ripe banana mashed with a fork, 180g
- ⅔ cup coconut flour 75g
- ¼ cup granulated sweetener 50g, or to taste
- 3 teaspoon cinnamon
- 1.5 teaspoon baking powder
- ⅓ cup walnuts crushed 40g
- 1 teaspoon vanilla extract optional
- 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.
So yummy! This is my favourite banana bread recipe.
Is the butter salted or unsalted?
I used unsalted butter, although I suspect that you could use salted as well.
Finally was left with two extra ripe bananas and was able to make this recipe today. Today instead of measuring the ingredients I weighed them on kitchen scales. What a game changer! So much easier. I baked this bread for 50 minutes to get a nice brown on top. Loaf slices so perfect I was able to 15 smaller servings.
Like all your recipes - simply delicious and will add this to my go to list! Thank you!!!
Made this quick and easy recipe a couple of times now. It is a distinctive taste but I like to cook it a bit longer so it turns out firmer.
Made this today. It is delicious. Next time I make it I will cut the sweetener as I found it quite sweet….it’s the ripe banana. I used a smaller loaf pan, 7x3.5 it was perfect. Baked it for 55 minutes. Some ovens may need longer. Love this recipe very much. Thank you.
Love all your recipes, tried many of them with success.
Hi, Katrin, I made this today - so good! I must admit that I haven't been following a low carb regime as strictly lately, so I added about a half cup of raisins to the recipe. That made it even better (and somewhat naughtier! )