Coconut Banana Bread

Breakfast, snack or dessert, seriously!

We have to come to terms with the fact that the beloved, gluten-y sweets are not an option. They’re filled with white flour and sugar which are just empty, spiking carbs. Even switching out flour, you’d have to use a considerable amount of sugar to achieve the same texture and taste you’re use to. Switching out the sugar gives a different taste too, even if using sugar alcohols in my opinion. So if you enjoy cupcakes, cakes, cookies and all those goodies, it’d benefit you to purchase an alternative flour that allows you to still enjoy, without the guilt or anxiety!

Coconut flour is super absorbent and really soft, so it’s great for cakes, soft cookies and breads like this. But that’s not why I chose to use it in this recipe. I want to give you the carbs you’re use to seeing, but in delicious, low-glycemic form. So I chose coconut flour based on its nutrients, then built the flavors around that. What’s hilarious is that I thought I was being innovative by creating something new, then I Googled coconut flour and saw that Coconut Banana Bread was already a thing. Ha!! Talk about “womp womp” all over my face!

Anyway, this is sweetened only with banana! Banana just makes the low glycemic list. It’s 17 point lower than white sugar, if that helps you gauge it. Each serving has maybe ¼ of a banana in it, which is why I say it fits in at breakfast. It for sure fits the snack category, and I think it’s sweet enough on its own for dessert, but you can add cool whip and it’s perfect!!

Notes:
1. Add ¼ teaspoon of Maple or Rum extract and OMG! (I drizzled maple syrup in the picture.)
2. The batter will be thick and look weird. Don’t worry.
3. One teaspoon of cinnamon gives it a light presence. Two teaspoons make it as prominent as the coconut and banana.
4. Makes 3 muffins or 1 5.5×3 inch loaf. Muffins will bake at 375° for 15-20 mins; loaf, 25-30 mins. Bake until the top center is firm to touch.
5. Triple the recipe to make a large loaf. Bake at 350° for 50-60 mins, or until top center is firm to touch.
6. For Keto and Paleo, use just a pinch of sea salt and whatever fat/oil you prefer.

Servings: 3
Cook Time: 35 mins (10 mins on hand)

Calories: 211
Fat: 16g
Carbs: 13g
Fiber: 5g
Protein: 6g

Equipment:
Oven
2 Small Bowls
Fork
Spoon
Loaf Pan

Ingredients:
¼ c Coconut Flour
2 t Cinnamon
⅛ t Salt
⅛ t Baking Powder
3 Tbsps Butter or Oil
½ ea Banana
¾ t Vanilla Extract
2 ea Eggs

Directions:
1. Preheat oven to 375°.
2. Mix the dry ingredients together in a bowl. Set aside.
3. In another bowl, melt the butter, then mash the banana in the butter with fork. Small chunks are ok.
4. Add the vanilla and eggs and beat with fork.
5. Add the dry mix to the egg mixture and stir until just combined. The batter will be thick.
Non-stick pan is best. If using another, use a paper towel to coat the pan with oil. Pour a little flour in and tilt the pan to coat the surfaces.
6. Pour batter in pan. See notes for bake time.

Jamaican Sweet Potato
Fast Food Series – IHOP

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  1. Pingback: Keto Cinnamon Roll Mug Cake - The Gestational Diabetic

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