• hollyroberson

Low Carb Banana Bread


1/2 cup (56g) coconut flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

3 medium bananas, mashed

3 large eggs

2 tablespoons melted coconut oil

2 teaspoons vanilla extract


Prepare a 9-x-5-inch (23-x-13-cm) loaf pan by lining with parchment paper. Preheat the oven to 350ºF (175ºC).

In a large bowl, combine the coconut flour, baking soda, baking powder and cinnamon. Whisk to combine. In a medium bowl, whisk the eggs. Add the mashed banana, mixing until smooth, then whisk in the coconut oil and vanilla. Add the banana mixture to the flour mixture, stirring until well mixed.

Scrape the batter into the pan and smooth the top. Bake for 35 minutes or until a toothpick inserted in the centre of the loaf comes out clean.

Cool on a rack, then store, tightly wrapped, for up to four days.

Serves: 6 | Serving Size: 1/6 loaf

Nutrition (per serving): Calories: 130; Total Fat: 6g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Cholesterol: 70mg; Sodium: 126mg; Carbohydrate: 15g; Dietary Fibre: 4g; Sugar: 6g; Protein: 4g



​Located in Orewa, 20 minutes North of Auckland

Phone: 022 680 7670

Opening Hours:

6am - 7:30pm Mon-Fri

7:30am - 12pm Sat


© 2018 by STUDIO Holly Roberson.