Nutrition Facts
Coconut Banana Bread
Amount Per Serving (1 g)
Calories 211 Calories from Fat 144
% Daily Value*
Fat 16g12%
Saturated Fat 9g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 147mg
Sodium 169mg11%
Potassium 81mg2%
Carbohydrates 13g9%
Fiber 5g12%
Sugar 3g3%
Protein 6g4%
Vitamin A 550IU2%
Vitamin C 2.5mg1%
Calcium 40mg3%
Iron 1.8mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Banana Bread

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. thegestationaldiabetic.com
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Author -- Traci
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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
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Choose the number of servings 3 servings

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

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.
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.
How did yours turn out? Tag me!@TheGestationalDiabeticChef
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