I really don’t know what came over me, but…
I’ve made five different banana breads over the past two weeks.
Yes, five. Thank goodness I had my husband to help me eat them all! And no, no I’m not sick of banana bread yet. *Especially* since after troubleshooting and troubleshooting (and troubleshooting some more), I’ve finally perfected my lower-carb banana bread made with coconut flour.
YESSS! Pure perfection! I’m talking yummy but relatively low-carb. Moist but doesn’t crumble apart. SO super easy to make (which if you’ve hung around these parts before, you’d know is key since I’m a pretty lazy cook). And made with my favorite gluten-free flour, coconut flour.
Why am I so excited?
If you’re looking for a healthy breakfast bread or snack, oh hey! This lower-carb banana bread is it.
I know this recipe is going to be a staple in my house for both of these purposes since… it already is! Even the not-so-perfect versions that came before this one. It’s the perfect partner to my morning eggs, and my husband has been taking a slice to work to have as a mid-day treat/snack. (I’ve especially been enjoying it with some of this organic butter-flavored coconut oil on top.)
It lends a little sweetness but is lower-carb and low-sugar compared to most banana breads and breads generally. Plus, it’s filled with healthy fat and protein from the eggs to help balance out the natural sugars (mostly from the bananas) by slowing glucose absorption into the blood stream. You may know by now that I’m all about blood sugar control — keeping blood sugar levels steady. This is so important for everyone, not just diabetics. Because when we eat a very sugary or carb-rich food or meal, our blood sugar spikes to unhealthy levels. Naturally, the body releases insulin to shuttle the glucose into cells to be used as energy and to bring blood sugar levels back down again. Only instead of falling to normal, they crash and fall below normal. This is the “blood sugar rollercoaster” — a series of ups and downs, and ups and downs. This is the main culprit behind crazy sugar cravings, that afternoon energy crash, and “hanger”. The blood sugar rollercoaster is also really inflammatory and stressful to the body, and it’s important to reduce inflammation and stressors as much as possible!
Lower-Carb Banana Bread made with Coconut Flour
- 3 medium/large bananas*
- 5 eggs (at room temperature — if cold from the refrigerator, they will make the ghee or coconut oil solid and difficult to mix)
- ¾ cup coconut flour
- 1 tbs ghee or coconut oil (I used this organic butter-flavored coconut oil)
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1-1½ tsp cinnamon
- ¼ mineral-rich sea salt (pink Himalayan sea salt, Real Salt, or Celtic sea salt)
- Optional: ½-¾ cup crushed walnut pieces
*If the bread is not sweet or “banana-ey” enough for your taste, go ahead and use 4 bananas instead of 3. But know that this will increase the carbs and natural sugars in the bread, if that is something you are trying to limit, and that it will need to be baked for a few more minutes.
- Preheat oven to 350º.
- Grease a 9×5 loaf pan using coconut oil, butter, or ghee.
- Add all ingredients to a medium or large mixing bowl, and mix into a consistent dough with hands.
- Press dough into loaf pan and bake for 40-45 minutes. (More time if you include walnuts in the recipe.)
- Remove from oven and let cool.