Keto Coconut Flour Banana Bread by Chef Carolyn Ketchum

This Keto Coconut Flour Banana Bread by Chef Carolyn Ketchum is a delightful, low-carb version of the classic banana bread.

Made with coconut flour and flavored with banana extract, this bread is perfect for satisfying your banana bread cravings while staying within your keto goals.

Enjoy a slice with your morning coffee or as an afternoon snack!

By Viridian Life……

Recipe Summary

prep: 10 mins

cook: 45 mins

Servings: 10

Yield: 1 Loaf

Ingredient Checklist

• 1/2 cup coconut flour
• 4 large eggs
• 1 teaspoon banana extract
• 1 teaspoon baking powder
• 1/3 cup sweetener (e.g., erythritol or monk fruit)
• 1/4 cup melted coconut oil

Directions

Prepare the Batter

Step 1

• Mix the Dry Ingredients: In a mixing bowl, whisk together the coconut flour, baking powder, and sweetener until well combined.
• Step 2
• Add the Wet Ingredients: In a separate bowl, whisk the eggs, melted coconut oil, and banana extract. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and well incorporated.

Bake the Bread

• Step 1
• Prepare the Loaf Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
• Step 2
• Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
• Step 3
• Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Slice and enjoy!
• For more Keto recipes like this one, check out my free Keto cook book that i have created for you here: https://zulumanzwthescientsit.aweb.page/Free-Keto-Book

Additional Tips

Moisture: Coconut flour can make baked goods dry, so be sure not to overbake. Keep an eye on the bread in the last few minutes of baking.

Add-ins: For a bit of texture, consider adding some chopped nuts or sugar-free chocolate chips to the batter.

Enjoy…..