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Low Carb Breakfast: Coconut Flour Banana Bread Slice Recipe

Name: Low Carb Breakfast: Coconut Flour Banana Bread Slice Recipe
Total time: 55 min
Yield: 55 g
Ingredients: ripe banana 2 pieces; coconut flour 0.5 cup; large eggs 4 pieces; unsalted butter 0.25 cup; baking powder 1 tsp; vanilla extract 1 tsp; ground cinnamon 0.5 tsp; salt 0.25 tsp; erythritol (or other low-carb sweetener) 0.25 cup

Coconut flour keeps this banana bread low carb while still moist and sweet. A slice with coffee makes a morning feel normal — even without the carbs.

Cook 55 min Difficulty NORMAL 140 kcal

#vegetarian #low carb #diabetic friendly #mediterranean

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Ingredients

Main ingredients

ripe banana 2 pieces
coconut flour 0.5 cup
large eggs 4 pieces
unsalted butter 0.25 cup
baking powder 1 tsp

Seasonings/Sauce

vanilla extract 1 tsp
ground cinnamon 0.5 tsp
salt 0.25 tsp
erythritol (or other low-carb sweetener) 0.25 cup

Nutrition summary

Carbohydrates 10 g 29%

Protein 5 g 14%

Fat 8 g 57%

Serving size 55g

Cooking steps

1

Preheat your oven to 350°F and grease a loaf pan with butter for easy removal.
2

In a mixing bowl, mash the bananas thoroughly, then whisk in eggs one at a time to create a smooth base.
3

Add melted butter, vanilla extract, erythritol, cinnamon, and salt; stir until fully incorporated.
4

Sprinkle coconut flour and baking powder evenly over the wet mixture, then gently fold to avoid overmixing. Wait 2 minutes for the coconut flour to absorb moisture.
5

Pour batter into loaf pan, smooth surface, and bake for 45–50 minutes. Check at 40 minutes — bread is done when a toothpick comes out clean but the center is light and moist.
6

Cool in pan for 10 minutes. Remove carefully, slice, and serve warm or at room temperature.

Personalized Q&A

Q. What's the key ingredient in this banana bread recipe?

Coconut flour is the essential ingredient that gives this banana bread its low-carb profile and unique texture. It absorbs moisture well, helping the bread stay moist, and its subtle sweetness pairs perfectly with bananas. Using coconut flour keeps the bread gluten-free and ensures each slice is tender but not crumbly.

Q. What is the most important step to prevent dry or dense banana bread?

Letting the coconut flour absorb moisture for at least 2 minutes after mixing ensures a soft texture and avoids dryness. Also, avoid overmixing after adding the flour—gentle folding is key. Baking just until a toothpick comes out clean, with a light and moist center, prevents overcooking.

Q. How does heat control impact the finished bread?

Baking at 350°F for 45–50 minutes provides steady heat that cooks the loaf evenly without drying out the edges. Checking doneness at 40 minutes helps prevent overbaking, which can toughen the bread and cause a dry crumb.

Q. What are the nutrition facts per serving?

Each 55g slice contains approximately 140 kcal, 10g carbohydrates (29% of calories), 5g protein (14%), and 8g fat (57%). This ratio makes it suitable for low-carb and diabetic-friendly breakfast choices, with moderate fat and a moist, satisfying texture.

Q. Which seasoning makes the biggest difference in flavor?

Vanilla extract and ground cinnamon notably enhance the flavor, bringing warmth and sweetness that complement bananas and coconut flour. These seasonings help the bread taste familiar and comforting, especially important in low-carb adaptations.

Low Carb Breakfast: Coconut Flour Banana Bread Slice Recipe

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