Coconut Flour Banana Bread

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 (75g); 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)

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A light and fluffy coconut flour banana bread without any added sugar! This easy, healthy banana bread is gluten-free and requires only 10 minutes of prep.

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 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 developing more coconut flour recipes like this one.

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Why You'll Love This Recipe
Ingredients
Method
Recipe FAQs
Variations
Serving Suggestion
Storage
Baking With Coconut Flour
Recipe

Why You'll Love This Recipe

Fluffy texture. 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 - filling yet light.

Healthy! "Regular" banana bread recipes require 3 or even more bananas. That's a lot of fruit sugar! This recipe is a super healthy version. I used only 1 ½ bananas in total. This is enough for awesome banana flavor but keeps the sugar levels low. It's just 2.6 grams of sugar per slice, the equivalent of half a teaspoon.

Family-friendly. Banana coconut bread is a hit with my entire family, kids and adults. That's why I am certain your gang will like it too. It is a delicious breakfast alongside a cup of coffee, but also a great school lunchbox treat or afternoon snack.

Allergy-friendly. My recipe is naturally gluten-free, grain-free and keto-friendly. With a simple swap, it can be dairy-free as well.

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 specks.

Butter - This can be unsalted or salted.

Yoghurt - Greek or full-fat yoghurt is best. This adds healthy protein and also makes the bread rise better.

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.

By whipping air bubbles into the eggs the batter becomes light and the bread will rise more and have a fluffy texture.

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 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.

Expert 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. 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.

Can I make this recipe dairy-free?

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

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 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.