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.
Keto or Paleo
Use just a pinch of sea salt and your preferred substitutes for butter, baking powder and vanilla extract.
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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Coconut Banana Bread
Ingredients
Dry Ingredients
- ¼ c Coconut Flour
- 2 t Cinnamon
- 1/8 t Salt
- ½ t Baking Powder
Wet Ingredients
- 3 Tbsps Butter or Oil
- ½ ea Banana
- ¾ t Vanilla Extract
- 2 ea Eggs
Instructions
- Preheat oven to 375°.
Dry Ingredients
- Mix the dry ingredients together in a bowl. Set aside.
Wet Ingredients
- 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.
Combine Mixtures
- 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.
Notes
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 5.5×3 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.
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