Coconut Flour Banana Bread
User Reviews
5
Coconut Flour Banana Bread
Description
The recipe begins by whipping eggs until doubled in volume, which helps the bread rise despite the absence of wheat flour. Mashed bananas add natural sweetness and moisture, mixed with melted butter, yogurt, and optional vanilla extract. Dry ingredients including coconut flour, sweetener, cinnamon, and baking powder are folded in, followed by crushed walnuts for texture.
Baked in a loaf pan until a skewer comes out clean, the bread achieves a tender sliceable texture with a lightly golden top. It can be enjoyed plain or toasted, suitable for breakfasts or snacks.
For best results, use very ripe bananas as they provide sweetness and flavor. To avoid burning during baking, partially cover the top with foil once golden. Adjust baking time if using a smaller loaf pan and consider adding a pinch of salt or banana extract to enhance flavor intensity. The bread has approximately 3g net carbs per slice when cut into 12 slices.
Ingredients
- 6 egg large
- ⅓ cup butter melted, 75g
- ¼ cup yogurt 60g, full fat or Greek
- ¾ cup banana mashed with a fork, 180g, very ripe
- ⅔ cup coconut flour 75g
- ¼ cup granulated sweetener 50g, or to taste
- 3 teaspoon cinnamon
- 1.5 teaspoon baking powder
- ⅓ cup walnuts 40g, crushed
- 1 teaspoon vanilla extract optional
Instructions
- 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.
Notes
- Use very ripe bananas for natural sweetness and flavor intensity.
- Check bread at 30–35 minutes; cover loosely with foil once top is golden to prevent burning.
- For moister texture, reduce baking time to around 35 minutes; smaller loaf pans require longer baking (45–50 minutes).
- Optionally add a pinch of salt to dry ingredients or banana extract for enhanced flavor.
- Store sliced bread wrapped and refrigerate; serve toasted or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Total Carbohydrates | 6.5g | 2% |
| Protein | 5.5g | 11% |
| Fat | 10.9g | 17% |
| Saturated Fat | 5.3g | 27% |
| Fiber | 2.1g | 8% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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