If you’re trying to go low carb, this gluten-free banana bread is a must. With no wheat flour and no added sugar, it bakes into a tender, remarkably sweet-tasting bread, sweetened only by bananas. Coconut flour is made from the meat of the coconut left over after pressing it for oil, so it is low in fat and high in fiber.
Low-Carb Banana Bread
- 1/2 cup (56g) coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 medium bananas, mashed
- 3 large eggs
- 2 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
Prepare a 9-x-5-inch (23-x-13-cm) loaf pan by lining with parchment paper. Preheat the oven to 350ºF (175ºC).
In a large bowl, combine the coconut flour, baking soda, baking powder and cinnamon. Whisk to combine. In a medium bowl, whisk the eggs. Add the mashed banana, mixing until smooth, then whisk in the coconut oil and vanilla. Add the banana mixture to the flour mixture, stirring until well mixed.
Scrape the batter into the pan and smooth the top. Bake for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool on a rack, then store, tightly wrapped, for up to four days.
Serves: 6 | Serving Size: 1/6 loaf
Nutrition (per serving): Calories: 130; Total Fat: 6g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Cholesterol: 70mg; Sodium: 126mg; Carbohydrate: 15g; Dietary Fiber: 4g; Sugar: 6g; Protein: 4g