Low Carb Banana Bread With Coconut Flour
If you are on a low-carb diet, you might think that you can no longer enjoy your favorite desserts. But with the right ingredients and recipe, you can still indulge in treats like banana bread without sabotaging your diet. This low-carb banana bread recipe with coconut flour is not only delicious and moist but also healthy and easy to make.
The Benefits of Coconut Flour
Coconut flour is a gluten-free and low-carb alternative to wheat flour that is made from dried coconut meat. It is not only low in carbs but also high in fiber and protein, which can help you feel fuller longer and reduce your appetite. Coconut flour is also rich in healthy fats, vitamins, and minerals, such as iron, potassium, and magnesium.
Moreover, coconut flour has a unique texture and flavor that can add a tropical twist to your baked goods. It absorbs more liquid than regular flour, so you need less of it in your recipes. However, you also need to adjust the amount of liquid and eggs in your recipe to prevent your baked goods from being too dry or crumbly.
How to Make Low Carb Banana Bread With Coconut Flour
Ingredients:
- 4 ripe bananas (mashed)
- 4 eggs (at room temperature)
- 1/2 cup of coconut flour
- 1/4 cup of unsweetened almond milk
- 1/4 cup of coconut oil (melted)
- 1 tsp of baking powder
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- A pinch of salt
Instructions:
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan with coconut oil or cooking spray.
- In a large bowl, mix the mashed bananas, eggs, almond milk, coconut oil, and vanilla extract until well combined.
- In a separate bowl, mix the coconut flour, baking powder, cinnamon, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until you get a smooth batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the banana bread for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing and serving.
You can also add some chopped nuts or shredded coconut to the batter for extra crunch and flavor. You can store the banana bread in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
The Nutritional Information of Low Carb Banana Bread With Coconut Flour
One slice (1/12th of the loaf) of low carb banana bread with coconut flour contains:
- Calories: 128
- Protein: 4g
- Fat: 7g
- Carbs: 14g
- Fiber: 4g
- Sugar: 5g
- Net Carbs: 10g
Compared to traditional banana bread, which can have up to 30g of carbs per slice, this low carb version is much lower in carbs and higher in fiber and protein. It can be a great addition to your breakfast or snack, especially if you are trying to lose weight or manage your blood sugar levels.
The Bottom Line
Low carb banana bread with coconut flour is a tasty and healthy alternative to traditional banana bread that can satisfy your sweet cravings without the guilt. It is easy to make and can be customized with your favorite ingredients, such as nuts, chocolate chips, or berries. Plus, it is gluten-free, grain-free, and low in carbs, making it a suitable option for people with celiac disease, gluten intolerance, or diabetes. Give it a try and enjoy a slice of tropical paradise in every bite!
