Low-Carb Banana Bread
Here's a banana bread the way I love it: moist, fragrant and wonderfully light. Coconut flour and ripe bananas do all the work, with no refined sugar in sight. Great for breakfast, and just as happy packed for an afternoon treat.
🛒 Ingredients
8 servings
- 4 very ripe bananas
- 2 tbsp melted butter (plus a little for the tin)
- 5 large eggs
- 180 g coconut flour (about 1¾ cups)
- 2 tsp baking powder
- 2 tbsp granulated sweetener (erythritol or similar)
- 1 tsp ground cinnamon
- A pinch of fine salt
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Directions
- 1
Preheat the oven to 180 °C and line a loaf tin with baking paper.
- 2
Blend the bananas, eggs and melted butter until completely smooth.
- 3
Pour into a bowl and add the coconut flour, sweetener, cinnamon, salt and baking powder. Fold gently with a spatula — don't overmix.
- 4
Butter the tin and dust it with coconut flour, pour in the batter and level the top.
- 5
Bake for 35 minutes, until a skewer inserted in the centre comes out clean.
- 6
Cool in the tin for 10 minutes, then turn out onto a wire rack.
💡 Chef's Tip
Coconut flour drinks liquid, so if your bananas are small the batter may look thick — loosen it with a tablespoon of milk or water. Keep the loaf in an airtight box for 3 days at room temperature, or slice and freeze for up to 2 months. For a twist, fold in 50 g of dark chocolate chips or a handful of walnuts.
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