Low Sugar Coconut Flour Banana Bread
Recipe type: Breads
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A moist low sugar coconut flour banana bread recipe using a banana and banana extract to flavor, and Swerve Sweetener and Sweetleaf Stevia for natural zero sugar sweetness.
  • 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
  1. 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.)
  2. In a large bowl, mix together the dry ingredients of coconut flour, salt, baking powder, Swerve Sweetener, Sweetleaf Stevia, and ginger.
  3. 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.)
  4. 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.
Recipe by Drop The Sugar at https://www.dropthesugar.com/low-sugar-coconut-flour-banana-bread/