Sugar Free Banana Bread

photo by jeff vanderspank
  • 2-3 bananas, ripe, approx 1 1/4 cups mashed
  • 2 cups coconut flour
  • 2 eggs, large
  • 1/2 cup unsweetened kefir
  • 1 1/2 tsp baking soda
  • 2 tbsp monkfruit maple syrup or honey
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • *additional butter or coconut oil needed to grease your loaf pan


  • Preheat the oven to 350 degrees Fahrenheit.
  • Use butter or coconut oil to grease the inside of a loaf pan (8.5 x 4.5 inch) and set aside (or you can line the pan with parchment paper).
  • Mash the bananas with a fork in a mixing bowl. Add the remaining ingredients, then use a hand mixer to blend everything together for 30 seconds. Pour the batter into the loaf pan
  • Cook the banana bread for 50-60 minutes. If the top gets too golden, you can cover with a piece of aluminum foil. Use a toothpick to test that the banana bread is cooked through.
  • Remove the banana bread and let it cool for 5 minutes in the loaf pan. Then slice it up and enjoy.