What could be better than the warm aroma of freshly baked bread around the house? Even if you are not a baking expert, have a go at my keto banana bread recipe with coconut flour because it’s simple, less time-consuming, and requires no additional skills.
Just because the recipe is keto-friendly doesn’t mean there will be a difference in taste and texture. My bread is made from fresh ripe bananas that never fail to impress others with its moist and fluffy texture.
Most of all, you don’t have to go through the trouble of kneading the dough, unlike other baking items. Combine the ingredients, pour them into a mold, and leave them in the oven to bake.
Ok then, let’s get started. My mouth is already watering!!
Here are the ingredients you need for the keto banana bread recipe with coconut flour:
The amount of coconut flour you need is only ⅔ of a cup because when adding liquid ingredients, the flour expands.
You need a ripe banana which is very sweet in taste, to make the bread. Make sure that the color of the skin is dark yellow with brown spots, as these bananas are usually the sweetest.
For my recipe, you need to use six eggs because, in general, coconut flour requires a lot of liquid ingredients and eggs to make the perfect dough.
I use salted or unsalted butter, depending on which one I have nearest to me.
I recommend using full-fat yogurt for the best results, but you can prepare the dough with Greek yogurt too.
3 teaspoon powder
For this recipe, I try to use monk fruit sweetener because it adds that caramel flavor to the bread. But you can use your preferred sweetener too.
I like to see my bread rise in the oven and to be fluffy in texture. That’s why it is essential to use baking powder.
Use crushed walnuts instead of whole ones.
To know the exact amount of ingredients you need to bake bread, simply check out the recipe card I have attached below.
Preparing The Batter
The first step is to crack all the eggs into a large mixing bowl. And with an electric mixer, you have to whisk the eggs, which will give your batter a fluffy and light texture. This will help your bread to blow up like a balloon when in the oven.
Next, you must thoroughly mash the banana until it’s smooth and without lumps. Now with the whisked eggs, add all the other wet ingredients that, include yogurt, melted butter, and the mashed banana, then blend them all together.
Take another bowl, combine all the dry ingredients together that include sugar, cinnamon powder, and baking powder, and give it a good stir. Then pour it into the bowl with the wet ingredients along with the crushed walnuts and blend till you get a smooth batter.
Bake at a temperature of 350°F for 35-40 minutes.
When you see that the bread is golden brown, take a toothpick and poke it in the middle. If the toothpick has batter stuck to it, then your bread is not yet ready. But if you see that the toothpick is clean, then take out the loaf from the oven before it burns and turns hard.
Tips To Keep In Mind
Tip 1: In order to prevent your banana bread from burning, cover the top with aluminum foil when you see that the loaf has turned golden brown.
Tip 2: Since I like my bread to be doughy and moist, I usually let it bake for not more than 35 minutes.
Tip 3: I know you can’t wait to take a bite of that freshly baked keto banana bread with coconut flour, but you must wait for 15 minutes for it to cool in the pan before removing it.
Baked bread made with low-carb flour needs to be cooled down to room temperature so that the texture is nice and smooth instead of being crumbly.
If you want to save the rest of the bread for later, then wrap it up with aluminum foil or plastic wrap or keep in an airtight container and store it in the fridge. But ensure the bread is eaten within seven days; otherwise, it may go bad.
Well, you always have the option of storing your banana bread in the freezer if you want to consume it over a long period of time.
Just arrange the bread slices between pieces of parchment paper and wrapnitbupninaide a freezer storage bag which can be stored for up to 3 months. But I would suggest you finish it within a month; otherwise, the bread may lose its texture.
Another way of storage is to keep the batter in the freezer in an airtight container for future use. When you feel like baking, defrost the batter overnight and check for any bad smells. If everything is okay, just follow our recipe to prepare yourself a banana treat.
Ensure you heat up the bread on low power in the microwave or toaster before eating. If the bread was kept in the freezer, then let it defrost overnight before heating. Although the taste and texture of the bread may change a little if stored away too long.
Variation In Taste
If you are allergic to nuts or want to avoid using them for any other reason, then you can always add sugar-free chocolate chips to your keto banana bread with coconut flour recipe.
If you have a sweet tooth like me then I would suggest you taste a small pinch of the batter to check for sweetness. When I find that the bread doesn’t title my taste buds, then I add a couple of tablespoons of my sweetener.
Things To Know When Baking With Coconut Flour
1.If you want your bread to have a fluffy and moist crumb, then you have to be generous while adding eggs when it comes to baking with coconut flour. As the flour soaks up eggs and fat much more in comparison to almond flour.
2. In terms of quantity, you need 3 times more almond flour compared to coconut flour when used in recipes.
3. The top most advantage of using coconut flour is that since it absorbs a lot more liquid ingredients, your packet of flour can be used many times again for baking in the future as it will last long.
How do I add more banana flavor?
Since the recipe is keto friendly, it is best to avoid using more bananas to add to the flavor. But instead, you can sprinkle around 6 drops of banana extracts.
Can I make this recipe dairy-free?
Yes, you can make this keto banana bread recipe with coconut flour dairy free. All you have to do is make some changes that include using dairy-free yogurt instead of Greek yogurt. And also, use peanut butter, coconut oil, or almond butter to replace plain butter used in the batter.
Does the bread taste like coconuts?
No, the bread does not taste strongly of coconut, although not coconut oil and flour are used. Instead, it gives a sweet taste with a hint of bananas.
Prep Time : 10 mins
Cook Time: 40 mins
Total Time: 55 mins
Course: Breakfast, Dessert, Snack
Calories: 146 kcal
1.9×5 large loaf pan
2. Electric mixer
3. 2 large mixing bowls
4. Fork/ Spatula
5. Measuring cups
- 6 large eggs
- ¼ cup / 60g Greek or full-fat yogurt
- ⅓ cup / 75g melted butter melted
- ¼ cup / 50g granulated sweetener 50g, or you can add it according to your taste
- ¾ cup/180g thoroughly mashed ripe banana
- ⅔ cup/75g coconut flour
- ⅓ cup/40g crushed walnuts
- 3 teaspoon cinnamon
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon baking powder
1.The first step is to preheat the oven to 180 Celsius / 350 Fahrenheit.
2. With an electric mixer, beat the eggs for 2 minutes until the quantity is twice the size.
3. Mash the bananas with a fork to get a smooth texture.
4. Next, add it to the beaten eggs, along with the other liquid ingredients that include yogurt, melted butter, and vanilla extract (optional). Mix them well.
5. In another mixing bowl, combine all the dry ingredients together that include- coconut flour, sweetener, cinnamon, and baking powder.
6. Add all the combined dry ingredients to the egg mixture and mix well till smooth.
7. Lastly, add some crushed walnuts to the batter. And keep the rest aside to sprinkle over the top.
8. Fill up the loaf pan with a banana bread batter and use a spatula to level the top with. Take the rest of the walnuts and sprinkle them proportionately on top of the batter.
9. Bake for 35-40 minutes. You can always wait until the middle has risen, indicating your bread is ready. Just to make sure that the batter is thoroughly done, take a skewer and poke your loaf of bread. If it comes out clean, then you it’s done, and you can finally nibble on the banana bread.
1. You can cut the bread into 12 slices, where each slice will consist of 4.3g carbohydrates.
2. Make sure you cover the loaf of bread with aluminum foil after you are that the top has changed color to a golden brown. This will prevent your bread from burning.
3. Do not keep your bread in the oven for more than 35 minutes if you want it to have a moist texture.
4. For the keto banana bread recipe with coconut flour, always use bananas that are overripe. This is because they tend to be sweeter, which is beneficial for those with a sweet tooth.
5. If you want a more enriched flavor of the bread, you can always add approximately 6 drops of banana extract.
Calories: 146 kcal
Saturated Fat: 5.3g
Total Carbohydrates: 6.5g