This sugar free Coconut Banana Bread is low-carb, high fiber, only 8 ingredients and ready in 35 minutes! Made for Gestational Diabetes, Keto, Paleo, Vegertarian, Gluten Free, Grain Free and Dairy Free.
Why Coconut Banana Bread?
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 used 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 Coconut Banana Bread. 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! But this recipe should not be confused with a Banana Bread using coconut flour. This is a bread with both banana and coconut as prominent flavors.
For Gestational Diabetes Mama's
The only sweetener here is banana! That way, you can enjoy this for breakfast as well. Banana just makes the low glycemic list. It's 17 points 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. Unless you're completely intolerant of bananas, you could try a serving of this recipe and see how your sugar responds. Considering the fat and protein content,
¼ of a banana per serving may not be a big deal.
Recipe Modifications
Because bananas seem to be a "avoid" food for many, the banana in this recipe is only enough for a moderate taste. If you can handle it, add 1.5-2 times more banana for a more bold flavor. Another option is to slice more banana and to top it with like I did in the picture. To be completely safe, nix the real banana and replace it with banana flavoring/extract. Replacing the banana, however, will call for a complete recipe change. Actual bananas are more common in the everyday kitchen than banana flavoring, but if you want to use the flavoring instead, comment below and I'll reconfigure the measurements for you.
This bread for sure fits the snack category, and I think it's sweet enough on its own for dessert, but you can top it with cool whip and it's perfect!!
Additives
- Add ¼ teaspoon of Maple or Rum extract and OMG! (I drizzled maple syrup in the picture.)
- One teaspoon of cinnamon gives it a light presence. Two teaspoons make it as prominent as the coconut and banana.
Nutrition Highlights
The macros (fat, protein and carbs) are all great and well balanced. You're also getting in good amounts of micros like iron and Vitamin A.
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Recipe
Coconut Banana Bread
- ¼ cup Coconut flour
- 2 teaspoon Cinnamon
- ⅛ teaspoon Salt
- ½ teaspoon Baking powder
- 3 Tablespoons Butter
- ½ Banana
- ¾ teaspoon Vanilla extract
- 2 large Eggs
- Preheat oven to 375°.
- Mix the dry ingredients together in a bowl. Set aside.
- In another bowl, melt the butter, then mash the banana in the butter with fork. Small chunks are ok.
- Add the vanilla and eggs and beat with fork.
- Add the dry mix to the egg mixture and stir until just combined. The batter will be thick.
- Use a paper towel to coat the pan with oil. Pour a little flour in and tilt the pan to coat the surfaces.
- Pour batter in pan. See notes for bake time.
3. One teaspoon of cinnamon gives it a light presence. Two teaspoons make it as prominent as the coconut.
4. Makes 3 muffins or 1 5.5x3 inch (small) loaf. Muffins will bake at 375° for 15-20 mins; loaf, 25-30 mins. Bake until the top center is firm to touch. The edges will also pull away from the pan.
5. Triple the recipe to make a large loaf. Bake at 350° for 50-60 mins, or until top center is firm to touch.
Equipment: Oven, 2 Mixing Bowls, Fork, Spoon, Loaf Pan or Muffin Pan.
Anonymous
What’s the recommended serving size?
KATHERINE
What is ea in the ingredient list?
The Gestational Diabetic Chef
Hi Katherine!
I apologize. It means each. I'll get that updated. - Traci
Janice
Why don’t you add walnuts which are a wonderful addition to a diabetic diet. Also is a super food for the brain and a whole bunch of other good for the body. I have an idea for a sweet treat for insomnia but don’t know if it would go over big.
The Gestational Diabetic Chef
Hi Janice - I haven't tried this recipe with walnuts, but you're right about them being so good for you. This is on the list of recipes for me to update so I'll give walnuts a shot and see how it works out. - Traci
Sarah
This tastes very powdery and dry to me. I know the recipe said the batter would be thick, but it was like a damp sand when mixed together. Feels like I missed a wet ingredient?
The Gestational Diabetic Chef
Hi Sarah! Thank you for the feedback. I'm sorry you don't like it. Maybe a few banana slices and cool whip can help it out a bit. I have noticed that coconut flour varies by brand, but this recipe doesn't have any process photos, and it was so long ago I can't remember what the batter looked like. I'm working on getting the recipes updated, and this is on the list. - Traci
Bianca
Is it really just bhalf a banana for the loaf?
The Gestational Diabetic Chef
Hi Bianca! This was one of my early recipes and it sure needs updating, but yes the measurement is correct. This is for a short/small loaf. In the comments at the bottom of the recipe card I suggest tripling the recipe for a full loaf. That said, it's not super sweet, but If you can spare the carbs, banana slices on top or cool whip top it off nicely for a sweet treat.
Anonymous
hi chef!! do you have an updated version of this recipe?
The Gestational Diabetic Chef
Hey there! Unfortunately, I haven't. I've been in school to become a dietitian so I haven't been able to do anything on the site. I'm super eager to get back to it but there's just no time right now. - Traci