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Organic Banana Nut Bread Recipe


I just love a great loaf of banana bread!  Can banana bread be healthy for you.  The answer to that question is absolutely!  In this recipe I use coconut flour which is a nice alternative flour that is gluten free and grain free.  The bananas in this recipe naturally sweeten this loaf of bread allowing us to leave out the processed sugar that so many of us try to stay away from.  Yes, there are a lot of eggs in this recipe, but organic eggs are so good for you.  This morning instead of my 3 egg omelet that I usually have, I had 2 slices of this bread with some grass fed butter on them (you certainly don’t have to put on butter, I just like it that way), a little fruit and a nice cup of tea.  This bread is perfect for breakfast or for snacking.  So don’t throw away those overly ripe bananas!  Mash them up and try out this wonderful recipe.


Organic Banana Nut Bread Recipe
Prep time
Cook time
Total time
Nutrition Info: Calories: 165.8 Fat: 12.8g Carbohydrates: 9.4g Protein: 4.4g
Serves: 12 pieces
  • 6 organic eggs
  • 2 ripe organic bananas mashed
  • 1 tbsp raw honey
  • ⅓ cup melted coconut oil (cooled)
  • ½ tsp unrefined sea salt
  • ½ cup coconut flour
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • ½-1 cup chopped raw pecans or walnuts
  1. Preheat oven to 350 F.
  2. In a large bowl combine eggs, honey, vanilla extract and the cooled coconut oil and mix well.
  3. In a small bowl combine coconut flour, salt, baking soda and stir well.
  4. Add dry ingredients to wet ingredient (except banana) and stir until there are no more lumps.
  5. Fold in bananas until well blended.
  6. Pour batter into 2 greased mini bread pans or 1 5"x9" loaf pan.
  7. Bake for 40-50 minutes or until lightly browned.
Nutrition Information
Serving size: 1 piece

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57 thoughts on “Organic Banana Nut Bread Recipe”

  1. Catherine Garbus says:

    oh great i have 4 over ripe bananas and i was thinking to put them in your coconut bread recipe so this is right on time !!!

  2. Lisa Hostetler says:

    Did you make mini loaves or one big loaf…..?

  3. Whole Lifestyle Nutrition says:

    I did 2 mini loafs but you could do 1 5×9 loaf Lisa

  4. Elham Sia says:

    Can I have this as part of DSP?

  5. Whole Lifestyle Nutrition says:

    Yes Elham , all ingredients are dsp approved. I would count 2 slices as 2 proteins and 1 carb. The bread is very filling.

  6. Whole Lifestyle Nutrition says:

    Julia I am working on a post on how to use coconut flour :) You can do this!

  7. Miracles Happen with Essential Oils says:

    Thank you so much for this! I recently stopped eating all wheat flour and ordered coconut flour about a month ago and here you are with this recipe!!! I am definitely trying it♥

  8. Catherine Garbus says:

    hey it took me about 4 failed cookie recipes but now i am a pro :) it can be done

  9. Julia Tipple Farver says:

    Looking forward to that post Halle. Please include info on where it might be best to buy it….for a competitive price. Options aren’t that plentiful for some. I’m guessing you might have an online source? As always, thanks for your encouragement & genuine passion to help people cook healthier (and stay sane). :))) Darn those gluten free flours!

  10. Whole Lifestyle Nutrition says:

    Success for me is when my girls come home from school and ask me for a second serving of my banana nut bread :) This recipe is Kid approved!! :)

  11. Elham Sia says:

    Just made some and love it thank you

  12. KristyGuilfoy says:

    Just made this. The texture is very close to regular banana bread. I don’t usually like the coconut flour too much, but this is good. I must have a sweet tooth because I want it to be sweeter. Maybe some steviva next time?

    1. hallecottis says:

      @KristyGuilfoy Try adding 1-2 tbsp of raw honey, that would even improve the texture some more. Glad you enjoyed it :)

      1. KristyGuilfoy says:

        @hallecottis Thank you Halle. I enjoy trying your recipes. Thank you for all that you do :)

  13. PattyinMo says:

    Hi Halle ~ I have an overabundance of zucchini right now and was wondering if you have tried to “sub” it for the bananas in this recipe.

    1. hallecottis says:

       @PattyinMo i have not but I think you could.  You might need to add a bit more honey to compensate for the sweetness of the bananas.  If you try it please share how it turned out :)

  14. YvonneTurner says:

    I made this loaf yesterday and it is fantastic!  Thank you!

    1. hallecottis says:

       @YvonneTurner I am so glad you enjoyed it :)

  15. Diet says:

    I love this recipe! thank you for posting this blog.

  16. TrishAngelTherapyEft says:

    Yay, thank you!  Found something to do with the last little bit of coconut flour in my cupboard.  :-)

  17. DianeBalch says:

    I love that this bread is high in protein… it will be great to get my kids going for the day. Thanks you for sharing it on foodie friday.

  18. thetastyalternative says:

    As always, such a beautiful and healthy recipe!!  Thank you for sharing with us.  
    Be Well,

  19. CindyDentGordon says:

    That looks SO moist!! YUMM!  Thanks for linking up at our Gluten Free Fridays party last week!  have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)  I hope that you’ll join us this week!  Domata will be sponsoring our party!  They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from The party will start at 7 pm tonight (eastern)

  20. Sharon B says:

    Does anyone know where I can find a calculator that would show fiber content / net carbs?  Thanks.

    1. hallecottis says:

      @Sharon B The fiber content for this recipe is 2.7 grams and the sugar is 5.5 grams.  You can paste my recipe ingredients in here and it will pop up for you.

  21. Sharon B says:

    Thank you, Halle.  It’s delicious!

  22. AmandaDPrice says:

    Not sure what I did wrong but the bread came out brown on the outside but very wet inside and when I transfer it to a plate it fell apart :(

    1. hallecottis says:

      @AmandaDPrice oh no!! What was the brand of coconut flour did you used?

      1. AmandaDPrice says:

        @hallecottis  @AmandaDPrice
         Wilderness Family Naturals :(

        1. AmandaDPrice says:

           I put it back into the oven for 10 min and its not as wet.

        2. hallecottis says:

          @AmandaDPrice wilderness families is a great company but I have never used their coconut flour before. Sounds to me that there might not have been enough coconut flour. Coconut flour can be tricky to cook with at times.

        3. AmandaDPrice says:

          @hallecottis  @AmandaDPrice
           I took it out of the oven and the outside is almost black :( inside stick a bit gooey but not as bad.  I will see what it looks and tastes like once it is cooled.  Needless to say my pan is going to need a soak.  The smell of it cooking was delicious but somehow it just didn’t turn out.

  23. Tiffany Williams says:

    Thank you for the recipe:)) it was awesome! I made a few simple changes ( ran out of eggs so I used flax seed{ground} and I used 3T of honey instead of 1T. My kids loved it also so I shared on Pinterest!

    1. hallecottis says:

      @Tiffany Williams I’m so glad you enjoyed it Tiffany!

  24. adri says:

    What would be the equivalent in using whole wheat flour instead?. Thats all i have, and i sould lkke to bake it today. Thanks for the wonderful recipes.

    1. hallecottis says:

      The recipe would change all together.  You would need to use less eggs and more flour.  I am not sure, you would have to experiment.  I would start with using only 2 eggs and start with 1 1/2 cup of flour and work your way up until you get the consistency of a batter of banana bread (probably close to 2 1/2 cups would be my guess).  I’d also add about 1/2 tsp of baking powder.  See how that works and let us know how it worked :)

  25. Lee Kern says:

    Can I use molasses instead of the honey?

  26. Ashlei says:

    I did these as muffins with 1/4 C Chocolate chips added. SO GOOD!

  27. Jayne says:

    I added a tablespoon of flaxmeal, chia seeds and sunflower seeds, 1/2 c. carrots, and some dried cranberries. What great texture!!! But the flavor was awful!!! With 1 T. of honey, I can see why. Next time I make this recipe, I will add Xylitol. I needed to bake the one 5 x 9 loaf 20 extra minutes. Thanks for sharing all.

  28. Elle says:

    This looks GREAT!! I wasn’t sure when to add the walnuts? So I just added them with the flour, and sprinkled on top. Is that what you did? Thank you so much!!!

  29. gabi says:

    i just made this and it tastes so good, but just falls apart. it’s so crumbly, not at all the consistency of real banana bread. did i do something wrong?

    1. Halle Cottis says:

      Have you ever worked with coconut flour before. It has a different texture, and this is what you are most likely experiencing.

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  31. Debbie says:

    Just made this bread and very impressed. First time using coconut flour. Next time I need to add more honey for sweetness.

    1. Halle Cottis says:

      So happy to hear! :)

  32. Cydney Bott says:

    Im worried! I have only 1/4 of coconut flour, and 1/4 of almond flour!! And I have already mixed it together.. I am really hop in it still works out

  33. Sonya says:

    I’ve made this a few time, and every time I get worried when I put it in the over, because it’s super moist, but it always cooks to perfection. I highly recommend this recipe, it’s so fluffy, yet filling, and really not too sweet which is nice. I’ve tried adding 1/2 cup walnuts, and it works really well. Thank you for this awesome recipe!!

    1. Halle Cottis says:

      Happy you are enjoying it! Thanks for the kind words :)

  34. Sabrina Hayer says:

    I’m wondering if this recipe would work with more banana and less egg? Or is it the egg that gives it a fluffier texture? I tried a different recipe last night (before I came across this one) that called for 1 1/2 cups of mashed banana and only 3 eggs to a 1/4 cup of coconut flour, while it has amazing flavor (didn’t need to add the honey) I found it to be too flat and wet. Thanks in advance for any advice you can give me.

  35. rosie says:

    So good! I changed things a tad being a had no coconut flour, only almond flour. I ground the walnuts by hand. Blackstrap molasses and a little agave as well as the raw honey helped with the sweetness in order to make sure my 4 yr old will eat it. I still didn’t add too much so its just sweet enough! Its almost like a banana bread custard. Oh and extra vanilla of course! Thank u!

  36. Alex says:

    Hello :) this recipe look awesome!!! I bought all the ingredients but please can you measure the amounts in GRAMS? Thank you!!!!
    Also the coconut oil must be unrefined? I’ve got the one with coconut smell the raw one.

  37. Cindy says:

    This banana bread is amazing! Can’t wait to have it for breakfast! Thank you for sharing.

    1. Halle Cottis says:

      So happy you enjoyed it! :)

  38. Natalie says:

    Am I suppose to use 6 whole eggs or just the whites?

    1. Halle Cottis says:

      6 whole eggs.

  39. Concetta says:

    I had a few overripe do bananas and needed a recipe. When I typed in organic banana bread yours came up. Not having the coconut flour on hand I substiuted the flour with oat flour. The bread came out great. I’ll try it true next time. Thanks!

  40. Emily says:

    What is the carb count in this recipe?

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