Low Sugar Coconut Flour Banana Bread
Try this Low Sugar Coconut Flour Banana Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup water
- 1 tsp vanilla extract
- 6 eggs
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 medium banana ripe
- 1/4 cup butter unsalted
- 1/2 cup coconut flour (i used nutiva)
- 1/2 cup granular swerve sweetener
- 1/8 sp sweetleaf stevia
- 1 tsp banana extract
- 1/8 sp ginger
- Carbohydrate 38.2577199964903 g
- Cholesterol 1974.63333497304 mg
- Fat 740.065340619111 g
- Fiber 0.00883333333333333 g
- Protein 33.3702533370869 g
- Saturated Fat 468.619033725432 g
- Serving Size 1 1 recipe (1743g)
- Sodium 6024.42767098346 mg
- Sugar 38.2488866631569 g
- Trans Fat 51.6798037100205 g
- Calories 6804 calories
Preheat oven to 350 degrees F, and grease a 9x5 bread pan with butter. (Using oil or butter vs spray helps the bread not to stick to the pan.)In a large bowl, mix together the dry ingredients of coconut flour, salt, baking powder, Swerve Sweetener, Sweetleaf Stevia, and ginger.In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients into the large ingredients and whisk well. (If using a blender, a low-medium blend is fine.)Fill the 9x5 bread pan, and bake in the oven until a slight tan color is achieved on the bread. I find the best time in my oven is to keep checking around the 30-45 minute mark, with 45 minutes being the best.
