A lightly sweetened gluten free coconut flour banana bread recipe that is low in sugar and carbs. This recipe is a must try for those who still want to enjoy the taste of banana bread but without all sugars.
Low Sugar Coconut Flour Banana Bread
A lot of coconut flour banana bread recipes I’ve come across online are loaded with sugar. Even though foods like bananas do offer a nutritional benefit, I believe there are better ways to get a majority of your vitamins without adding more sugar. And when you’re watching your sugar intake, you want to reduce the amount of fructose sugars in your diet.
Fructose sugars are the kinds of sugars that are high in foods such as bananas, maple syrup, and honey. You don’t have to completely remove them from your diet, but you can have them sparingly. I do occasionally enjoy a teaspoon of real organic maple syrup every now and again on my coconut flour pancakes.
[clickToTweet tweet=”A #lowsugar, #glutenfree and #grainfree coconut flour banana bread recipe that’s easy and delicous!” quote=”A #lowsugar, #glutenfree and #grainfree coconut flour banana bread recipe that’s easy and delicous!” theme=”style1″]
And you can easily reduce fructose sugar found in coconut flour banana bread by using other natural sweeteners like stevia and erythritol. I regularly use SweetLeaf Stevia and Swerve sweetener in my own recipes. They are great for low carbers and diabetics as they offer zero impact on your blood sugar, and are naturally zero glycemic.
For coconut flour, my preferred coconut flour brand is the Nutiva coconut flour brand. It’s cheaper than most brands that I’ve purchased and the past. And, I’m able to buy in bulk in save myself a lot of money.
Honestly, I’m not a fan of banana bread at all which made recreating a low sugar banana bread recipe a unique challenge. I’m the taste tester of my own recipes and I rework my recipes by how they come out tasting. But not this time.
Luckily, I know some banana bread loving family members that were eager to taste test this recipe as I went along. It took me about three attempts until I felt comfortable publishing this recipe. The first two recipes were, surprisingly, not sweet enough.
The reason I created this recipe is because I know people who watch their sugar intake but don’t want to follow a specific diet that would mean totally eliminating foods like bananas out of their diet completely. I totally get that. Instead of completely removing bananas from this recipe, I added sugar free sweeteners to eliminate most of the sugar in this recipe.
I’ve also bumped up the banana flavor in the recipe by adding in banana extract. So unlike traditional banana bread recipes, for my banana bread using coconut flour I traded in the 2-3 bananas for 1 ripe banana. Because of adding one banana into the recipe, you’re still able to enjoy a taste of a real banana without a large spike in your insulin.
Keep in mind that this isn’t a large loaf of banana bread. If you’d like to make a larger loaf, you’d have to double or triple the recipe which I have yet to experiment with. When I’m able to, I’ll update this post with more information.
I first tried this recipe by ripening one banana in the oven which was mentioned on The Kitchn website. In fact, I tried it twice. But for whatever reason, I couldn’t get the same mushiness that resulted from actually using a ripened banana.
I was even told that the taste was better and stronger in flavor with the ripe banana vs the oven version. And if you’re looking for a truly sugar free banana bread recipe without bananas, there’s a recipe for Caramel Frosted Banana Bread. The recipe doesn’t call for coconut flour or bananas but is another alternative to try for a completely sugar free option.
And remember, not all coconut flour is the same, but shouldn’t impact the recipe significantly by using a different brand. For more accuracy in measuring, but I always recommend using a food scale for measuring your coconut flour. And if you’re just starting out with coconut flour, you can always start small with a one pound bag.
- ½ cup coconut flour (I used Nutiva)
- 1 medium banana, ripe
- 6 eggs
- ¼ cup water
- ½ tsp salt
- ½ tsp baking powder
- ½ cup granular Swerve Sweetener
- ⅛ tsp Sweetleaf Stevia
- 1 tsp banana extract
- 1 tsp vanilla extract
- ¼ cup butter, unsalted
- ⅛ tsp ginger
- Preheat oven to 350 degrees F, and grease a 9x5 bread pan with butter. (Using oil or butter vs spray helps the bread not to stick to the pan.)
- In a large bowl, mix together the dry ingredients of coconut flour, salt, baking powder, Swerve Sweetener, Sweetleaf Stevia, and ginger.
- In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients into the large ingredients and whisk well. (If using a blender, a low-medium blend is fine.)
- Fill the 9x5 bread pan, and bake in the oven until a slight tan color is achieved on the bread. I find the best time in my oven is to keep checking around the 30-45 minute mark, with 45 minutes being the best.
NUTRITION: whole loaf vs 12 servings