Coconut Flour Recipe: Banana Bread
Who can resist a warm, freshly made loaf of banana bread?
Here's a recipe more suited to those of us looking for a
natural way to help control blood sugar
This is a recipe for coconut flour banana bread
Coconut flour naturally has a very high fiber content and is thus
lower in net carbohydrates than common wheat flour. It has a less
dramatic effect on blood glucose levels, important for those of us
with type 2 diabetes. With the high fiber as well as a higher protein
content then wheat flour, it also works great to help us feel fuller,
longer... a bonus when trying to maintain a healthy weight. All of this
is what makes coconut flour a great ingredient to use in creating more
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Learning to bake
with coconut flour can be challenging. Coconut flour just
doesn't respond the same way in baked goods as traditional wheat flour.
You can make little adjustments here and there in these recipes, but
remember that a little bit of coconut flour goes a long ways - the
high fiber content causes it to absorb a lot of liquid. You'll see
that the recipe below also calls for coconut oil
and coconut sugar.
These are healthier substitutions but are not necessary - you can use regular
butter and regular sugar if you prefer.
Remember that this treat should still be eaten in moderation, and in a
smaller portion size.
It still has carbohydrates and needs to worked into your overall eating plan.
Makes 1 - 9"x5" loaf
This is a wonderfully moist and nutrition-packed loaf. If you find
the bread is browning too quickly, lightly place a piece of tinfoil on
top for the last 15 or so minutes of baking time.
- 3 very ripe bananas, mashed
- 1/3 cup coconut oil or butter, melted
- 4 eggs, beaten, room temperature
- 1 tbsp chia seeds soaked in 3 tbsp hot water, left to cool until gelled
(Chia seeds add a good nutritional punch, but if you don't any, just use another egg in its place and eliminate the hot water)
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1/4 cup buttermilk (or use milk with a couple teaspoons of lemon juice)
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- (Optional) 1/3 cup chopped pecans
- Coconut oil, for greasing cake or muffin pan
- Preheat oven to 350 degrees F.
- Grease loaf pan with melted coconut oil.
- Beat the sugars with the coconut oil or butter until fluffy.
- Beat in eggs until well combined. Add the chia seed mixture (or extra egg, if you're not using chia seeds).
- Beat in mashed bananas, buttermilk, and vanilla.
- Sift the coconut flour, baking powder, baking soda, salt, and cinnamon into the egg mixture. Mix until well combined.
Stir in pecans, if using. Let the mixture sit for 10 minutes to allow the coconut flour time to expand.
- Bake for about 45 minutes or until done. Let sit for a few minutes before removing from pan.
Banana bread is always a favorite, and this coconut flour banana bread is
a more nutritious version with more protein and fewer net carbohydrates than
traditional banana bread... but equally delicious!If you find you have
leftovers or you want something a little different, try using the leftover
slices and making them into French Toast for another yummy and healthy breakfast
treat. There are many more wonderful, lower-carb
coconut flour recipes
- give them a try!
The information on this website is based on our own research and personal experience,
and is not a substitute for medical advice. Questions about your health and individual
situation should be directed to your doctor.