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Keto coconut flour banana bread (that actually tastes good)


To be honest, most Keto banana bread tastes like sadness. Dry, crumbly, maybe smells a bit of banana, but as soon as it hits your mouth? Cardboard with a whisper of fruit. If you were on the road, you are not alone.

I used to think that good banana bread was closed on keto. Before I stubborn, that was equipped with coconut flour and was fully insane in my kitchen.

This recipe? It’s different. It is soft in the middle, golden on the edges, smells of real banana and does not fall apart when they cut it into slices. And no, you don’t need real bananas so that it tastes like banana bread. There is a trick for that. Read on.

What you will love (without rolling your eyes)

  • No almond flour because some people just don’t drive crazy.

  • No strange aftertaste. I have tested six sugar -tubs. A winner.

  • You can cut it into slices, roast, immerse yourself in butter – do not fall apart.

  • You only need a bowl and about 10 minutes of practical time.

Let’s talk about keto coconut flour -banana brotzutats (and why they are important)

This is not just a list that you jump past. Each of this does something important, and when you exchange or skip or skip you, you will feel it in the end result.

Coconut flour – the dry sponge that is actually a hero

Coconut flour is strange. It is dry, it is thirsty and life will get life out of your dough if you don’t give it enough fluid. That is why this recipe uses additional eggs and moisture -oriented ingredients.

But once it is baked? It makes the bread soft, holds its shape and gives a gentle taste that does not fight with the banana mood.

Eggs – the glue, the fluff, the moisture

You will need more eggs than you think. Six to be precise. Before you scream, remember that Coconut Mehl has to backup. Eggs bring the structure and softness.

Professional tip: Use room temperature eggs so that you do not let your melted butter use.

Butter or coconut oil when they swing like this

Butter brings taste. Coconut oil brings coconut. Either works. Just melt it gently and do not pour it in while your eggs are cold or it cludes and ruins your day.

Banana extract – the wrong banana that tastes real

Here we cheat. Real bananas are sugar bombs, so we use Banana extract. Not all extracts are the same. Some taste like bananas, some taste like chemicals, others are actually good.

I use the banana emulsion of olive nation. But McCormicks works if you have that.

Sweet fabric – the one who doesn’t taste strange

Most keto sweeteners are … eh. Some leave a cold taste in their mouth. A little messed with your stomach. I use a mixture of erythritus and a bit of a monk fruit. You can also sub -allulose if you like it softer.

Don’t exaggerate it. That shouldn’t be cake.

Full ingredient list

  • ½ cup of coconut flour

  • 6 large eggs, room temperature

  • ⅓ cup of melted butter or coconut oil

  • ¼ cup of erythritus (or sweetener of choice)

  • 2 TSP banana extract

  • 1 teaspoon vanilla extract

  • ½ tsp baking powder soda

  • ¼ TL salt

  • Optional: chopped walnuts, dark chocolate chips (sugar -free)

Instructions – no unusual equipment, no stress

  • Heat your oven 175 ° C to 350 ° F. Place a loaf pan with parchment paper or grease it well. When you skip the paper, get ready to dig up the bread like a wild.

  • Crack all of your eggs in a large mixing bowl. Whisk until mixing.

  • Add your melted butter, sweetener, banana extract, vanilla extract And whisk again.

  • Sift coconut flour, baking powder and salt. Mix smooth. Do not freak out when it looks a little thick – Coconut flour always swells.

  • Let it sit for 2-3 minutes. This is your magical window. Coconut flour absorbs as it is, and this gives you the right texture.

  • Fold your extras If you use some. Holded walnuts are classic. Sugar -free chocolate chips make it dessert -like.

  • Pour into the pan. Smooth the top.

  • Bake for 40 to 50 minutes. Check out about 40. It is ready when a toothpick is largely clean, maybe one or two crumbs.

  • Let it cool down Lift out for 10 minutes in the pan and let it cool completely on a rust. If you cut it too early, it could collapse.

Texture test: what you should expect

Do not expect the ultra-density, sugar-containing species that you would get from the banana bread of the carbohydrates of your grandma. This is easier. Still moist, still tender, but with a soft, cake -like crumb that does not stick to her teeth.

It stays together in slices, does not taste good and it roasts like a dream.

What if you want muffins?

No problem. The same recipe, simply pour the dough into muffind ddon (lined or greased). Bake for about 20-25 minutes instead of 50. You make great freezer snacks.

Storage: Keep it well all week

  • Refrigerator: Wrap the film or keep it in a container. Good for 5-7 days.

  • Freezer: First cut it into slices and then wrap individual slices. In this way you don’t have to thaw all the bread if you are desperate at midnight.

Toast of frozen. Trust me.

Make this banana bread your way

This recipe is flexible. You can simply go or dress it:

  • Walnut + cinnamon vertebrae? Mix 1 teaspoon -cinnamon with a little sweetener and whirl it into the top.

  • Chocolate chip banana bread? Add ¼ cup of sugar -free chocolate chips.

  • Coconut banana bread? Throw coconut.

Just keep the base the same and you are safe.

Errors that I made so you don’t have to

When I did this for the first time, I only used 4 eggs. It turned out to be dry and sad. Second, I forgot the banana extract. Tasted like pancakes. Third time? I tried almond flour – a different recipe.

I needed three attempts to share something that is worth shared. So if it is your first attempt and it goes out a little, don’t beat up. Optimize it. Taste while going. Keep notes. You will get it.