Keto Coconut Flour Banana Bread (That Actually Tastes Like Banana Bread)

To be honest, most keto banana bread tastes like sadness. Dry, crumbly, maybe smells a little like banana, but once it hits your mouth? Cardboard with a whisper of fruit. If you’ve been down that road, you’re not alone.

I used to think good banana bread was off-limits on keto. That was before I got stubborn, stocked up on coconut flour, and went full mad scientist in my kitchen.

This recipe? It’s different. It’s soft in the middle, golden around the edges, smells like actual banana, and it doesn’t fall apart when you slice it. And no, you don’t need real bananas to make it taste like banana bread. There’s a trick for that. Keep reading.

What You’ll Love (Without Rolling Your Eyes)

• No almond flour, because some folks just don’t do nuts.

• No weird aftertaste. I tested six sugar subs. One winner.

• You can slice it, toast it, slather it in butter—doesn’t fall apart.

• You’ll only need one bowl and about 10 minutes of hands-on time.

Let’s Talk About Keto Coconut Flour Banana Bread Ingredients (And Why They Matter)

This isn’t just a list you skip past. Every one of these does something important, and if you swap or skip one, you’ll feel it in the end result.

Coconut Flour – The Dry Sponge That’s Actually a Hero

Coconut flour is weird. It’s dry, it’s thirsty, and it’ll suck the life out of your batter if you don’t give it enough liquid. That’s why this recipe uses extra eggs and moisture-heavy ingredients.

But once it’s baked? It makes the bread soft, holds its shape, and adds a mellow flavor that doesn’t fight with the banana vibes.

Eggs – The Glue, The Fluff, The Moisture

You’re gonna need more eggs than you think. Six, to be exact. Before you run off screaming, remember—coconut flour needs backup. Eggs bring the structure and the softness.

Pro tip: use room temp eggs so they don’t make your melted butter seize up.

Butter – Or Coconut Oil If You Swing That Way

Butter brings flavor. Coconut oil brings coconut. Either works. Just melt it gently and don’t pour it in while your eggs are cold or it’ll clump and ruin your day.

Banana Extract – The Fake Banana That Tastes Real

Here’s where we cheat. Real bananas are sugar bombs, so we use banana extract. Not all extracts are equal. Some taste like banana candy, some taste like chemicals, some are actually good.

I use OliveNation’s banana emulsion. But McCormick’s works if that’s what you’ve got.

Sweetener – The One That Doesn’t Taste Weird

Most keto sweeteners are… eh. Some leave a cold taste in your mouth. Some mess with your gut. I use a mix of erythritol and a bit of monk fruit. You can sub allulose too if you like it softer.

Don’t overdo it. This isn’t supposed to be cake.

Full Ingredient List 

• ½ cup coconut flour

• 6 large eggs, room temperature

• ⅓ cup melted butter or coconut oil

• ¼ cup erythritol (or sweetener of choice)

• 2 tsp banana extract

• 1 tsp vanilla extract

• ½ tsp baking soda

• ¼ tsp salt

• Optional: chopped walnuts, dark chocolate chips (sugar-free)

Instructions – No Fancy Equipment, No Stress

• Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well. If you skip the paper, get ready to dig the bread out like a savage.

• Crack all your eggs into a large mixing bowl. Whisk until blended.

• Add your melted butter, sweetener, banana extract, vanilla extract and whisk again.

• Sift in the coconut flour, baking soda, and salt. Mix until smooth. Don’t freak out if it looks a little thick—coconut flour always swells up.

• Let it sit for 2–3 minutes. This is your magic window. Coconut flour absorbs as it sits, and this gives you the right texture.

• Fold in your extras if you’re using any. Chopped walnuts are classic. Sugar-free chocolate chips make it more dessert-like.

• Pour into the pan. Smooth out the top.

• Bake for 40–50 minutes. Check around 40. It’s done when a toothpick comes out mostly clean, maybe a crumb or two.

• Let it cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack. If you cut it too soon, it might crumble.

Texture Check: What You Should Expect

Don’t expect the ultra-dense, sugary kind you’d get from your grandma’s carb bomb banana bread. This one is lighter. Still moist, still tender, but with a soft cake-like crumb that doesn’t stick to your teeth.

It holds together in slices, doesn’t taste eggy, and it toasts like a dream.

What If You Want Muffins?

No problem. Same recipe, just pour the batter into muffin tins (lined or greased). Bake for about 20-25 minutes instead of 50. They make great freezer snacks.

Storage: Keep It Good All Week

• Fridge: Wrap in foil or keep in a container. Good for 5-7 days.

• Freezer: Slice it first, then wrap individual slices. That way you don’t have to defrost the whole loaf when you’re desperate at midnight.

Toast from frozen. Trust me.

Make This Banana Bread Your Way

This recipe is flexible. You can go plain, or dress it up:

• Walnut + cinnamon swirl? Mix 1 tsp cinnamon with a bit of your sweetener and swirl it into the top.

• Chocolate chip banana bread? Add ¼ cup of sugar-free chocolate chips.

• Coconut banana bread? Throw in shredded coconut.

Just keep the base the same, and you’re safe.

Mistakes I Made So You Don’t Have To

The first time I made this, I only used 4 eggs. It turned out dry and sad. Second time, I forgot the banana extract. Tasted like egg cake. Third time? I tried almond flour—different recipe entirely.

It took me three tries to get something worth sharing. So if it’s your first try and it comes out a little off, don’t beat yourself up. Tweak it. Taste as you go. Keep notes. You’ll get it.

Conclusion

Keto baking can feel like guesswork. Coconut flour acts like a sponge, banana extract is hit or miss, and if you sneeze near the batter, the texture changes. But this bread? It works. It’s not pretending to be your grandma’s sugar-loaded banana loaf. It’s something different, lighter, smarter, and made to fit your life now.

It holds together. It slices clean. It tastes like the real deal without the sugar crash.

You can eat it in the morning with coffee, slice it thin for a snack, or toast it and smear it with peanut butter like you’re five again. And the best part? You’ll actually want to make it again. That’s rare for keto recipes.

So next time your sweet tooth starts nagging, you don’t need to reach for something weird or full of fake ingredients. Make this bread. Keep it simple, use the good extract, and trust the process—even if it’s not perfect the first time.

Alright, that’s all. You’ve got everything you need now. Go bake the thing.

Keto Coconut Flour Banana Bread Recipe

Print Recipe

Soft, low-carb banana bread made with coconut flour—no real bananas, no almond flour, and no sugar. Just rich flavor, easy prep, and one bowl.

• Author: Jane Summerfield
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 10 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American, Keto, Low-Carb

Ingredients

Scale 1x2x3x

• ½ cup coconut flour

• 6 large eggs (room temperature)

• ⅓ cup melted butter or coconut oil

• ¼ cup erythritol or sweetener of choice

• 2 tsp banana extract

• 1 tsp vanilla extract

• ½ tsp baking soda

• ¼ tsp salt

• Optional: ¼ cup chopped walnuts or sugar-free chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease well.

2. In a large bowl, whisk the eggs.

3. Add melted butter, sweetener, banana extract, and vanilla. Mix well.

4. Sift in coconut flour, baking soda, and salt. Stir until smooth.

5. Let batter sit for 2-3 minutes to thicken.

6. Fold in any optional add-ins.

7. Pour into pan and smooth the top.

8. Bake for 40–50 minutes or until a toothpick comes out clean.

9. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

• Don’t swap coconut flour for almond flour. Totally different results.

• Use banana extract, not real banana—this keeps it keto.

• Tastes even better the next day after chilling in the fridge.

• Store in the fridge for 5–7 days or freeze in slices.

Nutrition

• Serving Size: 1 slice
• Calories: 165 Sugar: 1g Sodium: 190mg Fat: 13g Saturated Fat: 8g Unsaturated Fat: 4g Trans Fat: 0g Carbohydrates: 5g Fiber: 3g Protein: 6g Cholesterol: 115mg