Low Carb Banana Bread, Gluten Free with Coconut Flour
This is a simple recipe for banana bread. If you like less sweet banana breads, you can reduce the erythritol to 2 Tablespoons. Yes bananas have carbs, maybe about 60 carbs in two large bananas. But this bread made about 12 - 16 servings so it only contains 4 - 7 effective carbs a slice. Also, coconut flour has a lot of great fiber, which helps to lower that count.
TIP - when cooking with stevia, always make sure you are using exact amounts and a good tasting stevia. Check out my post about it.
ECC= effective carb count (carbs minus fiber)
Banana Bread
carbs for bread with walnuts: for 1/12th slice= 6.5 ECC, for 1/16th slice =4.8 ECC
2 mashed very ripe bananas
1/4 cup melted butter, or coconut oil
6 organic fresh eggs
2 TBLS raw organic milk or coconut milk
1/4 cup erythritol or 2 Tablespoons agave or honey
1/2 cup coconut flour, sifted
1/2 tsp of NuNaturals Stevia or 1/4 tsp perfectly even measurement Sweetleaf Stevia
1 tsp baking powder
1/2 tsp sea salt
1/2 cup walnuts or pecans, chopped
1 tsp vanilla
1/8 tsp or small pinch of nutmeg
Combine eggs, butter/oil, banana, milk, and agave nectar. Sift coconut flour, stevia and baking powder and salt into mixture, blending until the flour is well mixed (banana will be lumpy). Add vanilla & nutmeg. Mix in nuts. Pour into a greased loaf pan (use your judgment- mine is approx. 9 x 5). Bake at 350 degrees for about 45 minutes or until the middle does not jiggle when shaken and a toothpick inserted comes out clean. Mine came out a lovely golden light brown.
Hi Rachel
ReplyDeleteA new coconut flour user, I admittedly was nervous about the seemingly high egg count, as well as the 1/2 tsp NuNaturals stevia measurement (I've baked enough bitter disasters :)). I opted for your 'less sweet' version of 2 T erythritol, and added just under 1/4 melted coconut oil (I got lazy to dismantle the rest from the refrigerated chunk! Any tips?). The result was wonderfully moist, swiftly removable from the pan, done with a satisfying level of sweetness. This post seems some time ago; any tweaks or alternative renditions since then?
I am enjoying the feel of your choice of ingredients and methods in general as I sift through your recipes, and plan to try additional delights soon!
Thank you for sharing a bit of yum :)
Hi- Yes, coconut flour takes a LOT of eggs to work! The stevia measurement is higher because NuNaturals brand is not very sweet, but not bitter either. Definitely you want to use the other measurement if you are not using NuNaturals brand.
ReplyDeleteI'd say - you don't have to refrigerate your coco oil. If it is hard, I would just melt it on low heat on the stove, since it will go in the oven anyway- there is no use in preserving its virgin state (if you are using VCO).
I still make this banana bread the same way as listed, I updated it not too long ago.
Thanks for posting! I'm glad you like my recipes!
Thanks for the tips! I think it will make using the coconut oil (I'm using Jarrow extra virgin) more of a joy!
ReplyDeleteI have some blackening bananas, and I was wondering if I could make a banana bread that was low in carbs, so I googled low-carb coconut agave banana bread, and this was the first hit. After I read your recipe, I noticed Carolyn's Facebook profile in the fan section and realized, 'Oh, I'm at Rachel's blog.' Too funny.
ReplyDelete-Jessica (your niece)
That is so awesome, Jess!! lol!
ReplyDeleteThis recipe makes great pancakes too!!!
ReplyDeletePancakes? I am totally trying that! Thanks for the tip!
ReplyDelete