Coconut Flour Banana Bread

No one can resist a slice of my coconut flour banana bread. It's super moist and tender, and naturally lower in carbs. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Cook Time 50

Total Time 50

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

1 cup coconut flour
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
2 large bananas
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup coconut oil softened
3 large eggs
1 cup cream cheese frosting * See notes

Instructions

Preheat the oven to 160C/320F. Cover a loaf pan with parchment paper and set aside.
In a large bowl, mix the coconut flour, almond flour, baking powder, baking soda, and cinnamon, and set aside. In a separate bowl, add the mashed bananas, maple syrup, and vanilla extract and mix until combined.
In a third mixing bowl, add your softened coconut oil and eggs and beat until smooth and combined. Fold through your banana/syrup mixture until combined. Gently fold through your dry ingredients until just combined.
Transfer the banana bread batter into the lined pan. Bake for 50-55 minutes, or until a skewer comes out the center clean.
Remove from the oven and let cool in the pan completely. Once cooled, frost if desired.

Video

Notes

* I used my keto frosting to keep the carbs and sugar low. Any frosting works.

TO STORE: If you intend on enjoying the banana coconut bread within 2-3 days, you can store it at room temperature. Ensure they are stored in a sealed container or covered completely. If you'd like your bread to keep longer, store in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place either the entire loaf or individual slices in ziplock bags and store in the freezer for up to 6 months.

Nutrition