Coconut Flour Banana Bread
This Coconut Flour Banana Bread is gluten, grain and dairy free. It ‘s Paleo friendly, great for low carb diets and has directions for how to make it keto friendly. It’s a light banana tasting Low Carb Banana Bread since it uses one banana instead of the usual three.
I’ve been working on and off for a long time on a coconut flour gluten free banana bread. When I first started baking with coconut flour this was one of the recipes I started to create. I’ve been through so many trials with it where it was too moist, the top was sunken in or there was not enough banana flavour. I finally arrived at this healthy banana bread version.
I polled the fans on the Ditch The Wheat fan page about which picture they preferred for this Paleo banana bread, flower or no flower? The results were pretty divided and I was left still wondering, flower or no flower? Which picture do you prefer: flower for a bit of colour or no flower for a more clean picture?
Tools to use for this recipe
Coconut Flour Banana Bread Ingredients:
- 6 eggs, separated
- 2 tsp cream of tartar
- ½ cup extra virgin coconut oil (keep it solid. Not liquid. You can make it solid by keeping your coconut oil in the fridge)
- ¼ cup raw honey
- ½ cup mashed ripe banana (for me that was 1 banana)
- 1 tbsp vanilla extract
- 1 tbsp cinnamon
- ½ cup coconut flour, sifted (it weighed 47 grams)
- ½ tsp baking soda
- ¼ tsp sea salt
How to Make Coconut Flour Banana Bread
Preheat oven to 350 degrees F. In a bowl combine egg whites and cream of tartar. Whip the egg whites until stiff peaks form.
In a separate bowl cream together coconut oil and raw honey. Do that for a few minutes until it looks like icing.
Add the egg yolks one at a time to the creamed coconut oil and raw honey. Mix until smooth. Add mashed banana, vanilla and cinnamon until mixed.
Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly add the egg yolk mixture to the whipped egg whites. Mixing it until it is combined.
Line a 7 1/2 inch x 3 1/2 inch loaf pan with parchment paper.
Bake for 50-60 minutes until the top is firm to the touch and a toothpick can be inserted and comes out dry.
How Can I Make this Grain-Free Banana Bread Egg-Free?
Since this banana bread uses 6 eggs and coconut flour I suggest you not try to make this recipe egg-free. Instead search for an AIP banana bread (which would be Paleo friendly and egg-free) or search for an egg-free almond flour banana bread.
How Can I Make This Into a Keto Banana Bread?
I consider this recipe a low carb banana bread since it contains less bananas and sugar than regular banana bread recipes. If you want to take it a step further and make it keto friendly I suggest you replace the raw honey with a sweetener like Swerve or Monkfruit that will replace the raw honey 1:1 and keep the bulkiness that the raw honey added to the recipe. If you divide this bread into 6 servings and remove the raw honey it has 6.7 carbs per serving + the carbs from the sweetener you use. Keep in mind you’ll still get carbs from the banana so it wouldn’t be a carb free snack.
Why Does My Coconut Oil Need to be Solid?
When you bake with butter do you melt the butter? No, not unless the recipe calls for it. You use it in a solid state and mix it into the sugar and eggs. This actually causes little air bubbles when you bake and results in a lighter texture for your baked goods. Since coconut oil replaces butter in a lot of Paleo friendly recipes you should bake with it in a solid state because it affects the finished results of your recipe. If it’s warm where you live or it’s summer time you can make this easy by storing some coconut oil in your fridge for when you need to bake something.
More Yummy Gluten Free Snacks
- Chocolate Avocado Popsicles
- Brownie Batter Chia Seed Pudding
- Vegan Strawberry Mousse
- Lemon Coconut Macaroons
- Lemon Bliss Balls
- Almond Butter Balls
- Keto Chocolate Pudding
- Chocolate Avocado Mousse
- Peanut Butter Banana Cups
- Campfire Banana Boats
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
- 6 large eggs, separated
- 2 tsp cream of tartar
- 1/2 cup extra virgin coconut oil , Keep it solid. Not liquid. You can make it solid by keeping your coconut oil in the fridge.
- 1/4 cup raw honey
- 1/2 cup mashed ripe banana , For me that was 1 banana.
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 1/2 cup coconut flour, sifted , It weighed 47 grams.
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Preheat oven to 350 degrees F. In a bowl combine egg whites and cream of tartar. Whip the egg whites until stiff peaks form.
- In a separate bowl cream together coconut oil and raw honey. Do that for a few minutes until it looks like icing.
- Add the egg yolks one at a time to the creamed coconut oil and raw honey. Mix until smooth. Add mashed banana, vanilla and cinnamon until mixed.
- Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly add the egg yolk mixture to the whipped egg whites. Mixing it until it is combined.
- Line a 7 1/2 inch x 3 1/2 inch loaf pan with parchment paper.
- Bake for 50-60 minutes until the top is firm to the touch and a toothpick can be inserted and comes out dry.
Serving Size:6 Servings
Amount Per Serving: Calories: 294
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.