Sugar Free Banana Bread with Coconut Flour and Chocolate Chips

A sliced loaf of chocolate chip banana bread is displayed on a white plate, with bananas in the background.

1 from 1 vote

Sugar Free Banana Bread with Coconut Flour and Chocolate Chips

This banana bread uses coconut flour and sugar-free chocolate chips. So, technically it is a gluten-free recipe. It's a great way to use up bananas that are past their prime.

While it is not a low-carb recipe, per se, it is a lower carb version of banana bread. This one has 24 carbs per serving. Most regular banana bread recipes have 2X to 4X the carbs of this one. So for a once and awhile treat, this is a keeper.

Prep Time10

Cook Time45

Cooling Time1

Course: Breads, Snack

Cuisine: American

Servings:

Calories: 216kcal

Author: Leah Ingram

Equipment

1 Loaf Pan

Ingredients

2 bananas very ripe
1 1/2 cups coconut flour
1/4 cup monkfruit sweetener
1/2 cup sugar free chocolate chips
1/3 cup coconut oil melted
1/3 cup coconut milk
1 teaspoon baking soda
1 teaspoon vanilla extract
salt pinch

Instructions

Preheat the oven to 350 F.
Grease loaf pan or line it with parchment paper.
In a mixing bowl, peel and mash the ripe bananas until smooth.
Add the coconut oil, coconut milk, vanilla extract and monk fruit sweetener to the mashed bananas. Stir well to combine.
To the wet ingredients, add coconut flour, baking soda and a pinch of salt and whisk until well combined. Stir until everything is well incorporated, and no flour pockets remain. Be careful not to overmix; just mix until the batter comes together.
Gently fold in sugar-free chocolate chips to the batter, saving a few as a topping.
Pour the batter into the prepared cake pan, spreading it evenly with a rubber spatula. Sprinkle remaining chocolate chips on top.
Place the cake pan in the preheated oven and bake for 40-45 minutes or until a toothpick or inserted into the center comes out clean.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
Afterward, use the parchment paper to transfer the cake to a wire rack to cool completely. This will take approximately 1 hour.

Notes

I've made this recipe using a traditional bread loaf pan as well as my square Pyrex baking dish. Chef's choice on which one you want to use.

You can grease the pan with butter or cooking spray, but I recommend using parchment paper. It's non-stick and it makes it much easier on the other end to remove the banana bread from the pan and transfer to a wire rack for cooling.

If I can find mini chocolate chips, I prefer to bake with them. However, finding the sugar-free version isn't always easy. But when I do find them and they happen to be on sale, I stock up. I would recommend you do the same.

Nutrition