Organic Coconut Flour Banana Bread

Fact: I love banana bread. Who doesn’t anyway?

Since Tashi and I had started on ketogenic diet in December, we have been good in staying away from food high in carbohyrdates.  Thankfully, it’s not so difficult to find low-carb recipes. I utilize the free information provided by the internet and has been fortunate in finding recipes shared by people who are also on the same diet.

Here’s the recipe of low-carb banana bread as shared by Radiant Life:



  • 3 ripe bananas, organic, mashed
  • 1/3 c grass-fed butter or extra virgin coconut oil, melted
  • 6 eggs (preferably pastured)
  • 2 tbsp raw honey
  • 1 tsp alcohol-free vanilla extract
  • 1/2 c organic coconut flour
  • 1 tsp aluminum-free baking powder
  • 1 tsp pure baking soda
  • 1/2 tsp sea salt
  • 1 tbsp cinnamon
  • 1/3 c sprouted nuts, chopped (optional)



  • Preheat oven to 350 degrees and grease one loaf pan.
  • In a medium size bowl combine bananas and melted butter, mixing thoroughly. Add eggs, honey and vanilla. Whisk until eggs are combined.
  • In a small bowl add remaining dry ingredients, stirring lightly. Combine with wet ingredients, add in nuts and stir.
  • Transfer batter to greased pan and bake for about 45 minutes. Bread is complete when toothpick inserted in the center comes out clean.
  • Remove bread from oven and allow to cool in pan for about 5 minutes until transferring to wire racks to continue cooling.



“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard

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