Low-Carb Banana Bread

This healthy banana bread upgrade using nutritious coconut flour is naturally sweet, dense and perfect for anyone eating a gluten-free, dairy-free and sugar-free lifestyle. Coconut flour is fiber-rich and full of healthy fats that support our gut and brain health. Lots of eggs adds more protein and choline, which is important for a healthy nervous system and protein synthesis.

Makes 1 loaf

 
 

Ingredients

  • 3/4 c. Coconut flour

  • 3 over ripe bananas 

  • 6 organic eggs 

  • 1 t. Vanilla 

  • 1/2 c. granular stevia, monk fruit, erythritol

  • 1 1/2 t. Cinnamon

  • 3 T. almond nut butter

  • 3/4 t. Baking soda 

  • 1/2 c. Dark chocolate chips or sugar-free chocolate chips 

  • 1/2 c. Chopped walnuts(optional)

Directions

  • Preheat the oven to 350. Line a loaf pan with parchment paper.

  • Mix all ingredients in a bowl using a hand-held mixer.

  • Pour batter into loaf pan.

  • Bake for 45-50 minutes or when a toothpick comes out dry.

  • Let the bread cool for at least 30 minutes before letting it cool on a wire rack.

  • When completely cool, cut into 2” slices and store in a container in the fridge

For more healthy low-carb breakfast breads, check out my Berry Swirl bread, my Cinnamon Swirl bread, and my Pumpkin bread.

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BreakfastKristin Smithgluten-free, dairy-free, quickbread, grain-free, coconut flour