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Breads / Muffins Gluten Free Grain Free Recipes

Organic Banana Nut Bread Recipe

 

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.
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Organic Banana Nut Bread Recipe

Organic Banana Nut Bread Recipe


★★★★★ 4.1 from 7 reviews
  • Author: Halle Cottis
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 pieces 1x
  • Category: breakfast, dessert
  • Method: baking
  • Cuisine: america
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Description

This organic banana nut bread recipe is perfect for breakfast or for snacking.

 


Ingredients

  • 6 organic eggs
  • 2 ripe organic bananas mashed
  • 1 tbsp raw honey
  • 1/3 cup melted coconut oil (cooled)
  • 1/2 tsp unrefined sea salt
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2–1 cup chopped raw pecans or walnuts

Instructions

  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.

Notes

Nutrition Info: Calories: 165.8 Fat: 12.8g Carbohydrates: 9.4g Protein: 4.4g

Nutrition

  • Serving Size: 1 piece

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74 Comments

Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  1. Catherine Garbus says

    January 3, 2012 at 12:08 pm

    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 !!!

    Reply
  2. Lisa Hostetler says

    January 3, 2012 at 12:08 pm

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

    Reply
  3. Whole Lifestyle Nutrition says

    January 3, 2012 at 12:08 pm

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

    Reply
    • Noel Medina says

      September 12, 2018 at 4:33 pm

      I did 1 big loaf. I noticed it wss only a 1/2 cup of the flour and wondered if that was enough. I have a soupy banana bread in my loaf pan. Now, did replace applesauce for the eggs.
      Any suggestions? It smells delicious but if I cook it any longer, it’s gonna burn.

      Reply
      • Ernestine McFadden says

        February 9, 2019 at 1:44 pm

        I was a little skeptical about using only 1/2 c of Coconut flour. However, I was pleased with the finished product. The next time I will use a more honey.
        Thanks
        Ernestine

        ★★★★★

        Reply
  4. Elham Sia says

    January 3, 2012 at 1:28 pm

    Can I have this as part of DSP?

    Reply
  5. Whole Lifestyle Nutrition says

    January 3, 2012 at 1:28 pm

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

    Reply
  6. Whole Lifestyle Nutrition says

    January 3, 2012 at 1:28 pm

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

    Reply
  7. Miracles Happen with Essential Oils says

    January 3, 2012 at 4:08 pm

    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♥

    Reply
  8. Catherine Garbus says

    January 3, 2012 at 4:08 pm

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

    Reply
  9. Julia Tipple Farver says

    January 3, 2012 at 4:08 pm

    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!

    Reply
    • trish says

      July 2, 2017 at 5:55 pm

      If you have a “Sprouts” store nearby, they have it in bulk and reasonably priced. I think they’re only in the south or southeast US though.

      Reply
  10. Whole Lifestyle Nutrition says

    January 3, 2012 at 10:49 pm

    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!! 🙂

    Reply
  11. Elham Sia says

    January 4, 2012 at 9:27 am

    Just made some and love it thank you

    Reply
  12. KristyGuilfoy says

    February 12, 2012 at 2:49 pm

    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?

    Reply
    • hallecottis says

      February 12, 2012 at 2:54 pm

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

      Reply
      • KristyGuilfoy says

        February 12, 2012 at 2:58 pm

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

        Reply
  13. PattyinMo says

    July 11, 2012 at 4:30 pm

    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.

    Reply
    • hallecottis says

      July 11, 2012 at 6:39 pm

       @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 🙂

      Reply
  14. YvonneTurner says

    September 5, 2012 at 7:58 pm

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

    Reply
    • hallecottis says

      September 5, 2012 at 8:03 pm

       @YvonneTurner I am so glad you enjoyed it 🙂

      Reply
  15. Diet says

    September 20, 2012 at 10:37 am

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

    Reply
  16. TrishAngelTherapyEft says

    October 23, 2012 at 12:35 pm

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

    Reply
  17. DianeBalch says

    October 27, 2012 at 7:17 pm

    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.

    Reply
  18. thetastyalternative says

    October 30, 2012 at 3:24 pm

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

    Reply
  19. CindyDentGordon says

    November 1, 2012 at 12:08 pm

    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 vegetarianmamma.com The party will start at 7 pm tonight (eastern)

    Reply
  20. Sharon B says

    December 5, 2012 at 3:26 pm

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

    Reply
    • hallecottis says

      December 5, 2012 at 3:38 pm

      @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.http://caloriecount.about.com/cc/recipe_analysis.php

      Reply
  21. Sharon B says

    December 5, 2012 at 6:03 pm

    Thank you, Halle.  It’s delicious!

    Reply
  22. AmandaDPrice says

    December 7, 2012 at 1:48 pm

    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 🙁

    Reply
    • hallecottis says

      December 7, 2012 at 2:01 pm

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

      Reply
      • AmandaDPrice says

        December 7, 2012 at 2:15 pm

        @hallecottis  @AmandaDPrice
         Wilderness Family Naturals 🙁

        Reply
        • AmandaDPrice says

          December 7, 2012 at 2:16 pm

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

          Reply
        • hallecottis says

          December 7, 2012 at 2:31 pm

          @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.

          Reply
        • AmandaDPrice says

          December 7, 2012 at 2:36 pm

          @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.

          Reply
  23. Tiffany Williams says

    January 12, 2013 at 8:09 pm

    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!

    Reply
    • hallecottis says

      January 12, 2013 at 11:43 pm

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

      Reply
    • Madeline jimenez says

      September 20, 2016 at 8:12 pm

      Did it taste sweeter the original recipe was very bland.

      ★★

      Reply
  24. adri says

    January 17, 2013 at 8:28 am

    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.

    Reply
    • hallecottis says

      January 17, 2013 at 8:35 am

      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 🙂

      Reply
  25. Lee Kern says

    August 25, 2013 at 5:39 pm

    Can I use molasses instead of the honey?

    Reply
  26. Ashlei says

    October 7, 2013 at 12:53 pm

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

    Reply
  27. Jayne says

    February 26, 2014 at 1:28 pm

    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.

    Reply
  28. Elle says

    March 29, 2014 at 7:51 am

    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!!!

    Reply
  29. gabi says

    June 7, 2014 at 4:55 pm

    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?

    Reply
    • Halle Cottis says

      June 8, 2014 at 7:09 pm

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

      Reply
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    September 29, 2014 at 5:41 pm

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    just nijce and i cann assume you are an expert onn this subject.
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    Reply
  31. Debbie says

    November 29, 2014 at 9:43 am

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

    Reply
    • Halle Cottis says

      December 4, 2014 at 8:20 pm

      So happy to hear! 🙂

      Reply
  32. Cydney Bott says

    December 28, 2014 at 8:26 pm

    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

    Reply
  33. Sonya says

    January 5, 2015 at 5:22 pm

    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!!

    Reply
    • Halle Cottis says

      January 6, 2015 at 8:27 am

      Happy you are enjoying it! Thanks for the kind words 🙂

      Reply
  34. Sabrina Hayer says

    January 29, 2015 at 9:53 am

    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.

    Reply
  35. rosie says

    February 15, 2015 at 6:01 pm

    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!

    Reply
  36. Alex says

    February 22, 2015 at 10:07 am

    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.

    Reply
  37. Cindy says

    March 23, 2015 at 11:36 pm

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

    Reply
    • Halle Cottis says

      March 25, 2015 at 11:36 am

      So happy you enjoyed it! 🙂

      Reply
  38. Natalie says

    April 2, 2015 at 1:24 am

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

    Reply
    • Halle Cottis says

      April 2, 2015 at 10:08 am

      6 whole eggs.

      Reply
  39. Concetta says

    April 26, 2015 at 3:56 pm

    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!

    Reply
  40. Emily says

    June 24, 2015 at 12:03 pm

    What is the carb count in this recipe?

    Reply
  41. Gloria says

    March 8, 2016 at 5:38 pm

    I used Blue Agave instead of honey. It came out good, but not nearly sweet enough. I used bananas from my tree, they are smalland doubled them but maybe I didnt use enough. Will make again with more banana and Agave next time. I like the coconut flour.

    ★★★★

    Reply
  42. Megan says

    May 16, 2016 at 11:26 am

    Hi, Halle-

    I need your help. I made this wonderful banana bread recipe yesterday, but in the end the batter was like a cookie dough batter instead of a batter I could pour. The batter actually tasted great!! It’s just that it wasn’t liquid and it didn’t bake.

    Reply
    • Halle Cottis says

      May 17, 2016 at 8:40 am

      Sounds like you might have used a little too much coconut flour. All coconut flours are different. Reduce the amount and you should be fine.

      Reply
  43. Rikki says

    June 13, 2016 at 6:45 pm

    sounds yummy….but 165 grams of fat? eggs, nuts, oil? seems kinda high. only 4 g protein? Is there a way to add protein powder to this recipe? Thanks for sharing your recipe. 🙂

    Reply
  44. Marie says

    September 26, 2016 at 8:26 pm

    Can I use butter instead of coconut oil? Thanks …

    ★★★★★

    Reply
    • Halle Cottis says

      September 28, 2016 at 7:31 am

      I don’t see why not!

      Reply
  45. Anna says

    October 8, 2016 at 12:11 am

    Thank you for posting this recipe. I just made it. The texture was nice (firm but moist), but to me it tasted more like a quiche than a banana bread – it was very “eggie”. I’m thinking next time I’ll use 4 eggs instead of 6, and double the amount of honey. Do you think that would work?

    ★★★

    Reply
  46. Sonya says

    January 2, 2017 at 2:55 pm

    This is my go-to recipe for when I travel. Healthy, easy to make and transport. Of course I sneak a couple slices before I leave the house, when it’s hot and fresh out of the oven. I’ve made this recipe with Ghee (clarified butter) and using 6 egg whites/2 yellows or 5 egg whites/3 yellows these modifications work easily too. Yes this is more moist than other banana breads but keep in mind it’s a very healthy recipe!

    ★★★★★

    Reply
    • Sonya says

      January 2, 2017 at 2:57 pm

      Sorry.. 4 egg whites/2 yellows or 3 eggs whites/3 yellows.

      Reply
  47. Ronna says

    March 27, 2018 at 11:29 am

    Loved the chance to learn about coconut and almond flours. It’s my first time trying them.
    In the banana bread recipe, I saw that butter can be substituted for the coconut oil. Do we use the same amount of butter (or other heathy oils) as you listed for the coconut oil?
    Thanks so much.
    I also enjoyed reading all the comments.

    Reply
  48. Michelle says

    January 26, 2019 at 7:04 am

    Do you pack your coconut flour (like brown sugar) or measure it like traditional flour (scooped and leveled off) or just scoop it casually. I appreciate all the pioneers developing recipes with non-grain flours but there does not seem to be a consensus on this issue which will make or break a baking recipe.

    Reply
  49. Laura says

    May 25, 2019 at 7:36 pm

    This recipe is super good! I didn’t add the walnuts and it’s still amazing. Came out a little spongier than expected maybe i didn’t let sit long enough? Anyway, it’s delicious. Recommended it to my friends and family right after

    ★★★★★

    Reply
  50. Jill says

    May 3, 2020 at 11:57 am

    Hi! Can you substitute olive oil for the coconut oil in this recipe? I don’t have coconut oil and am trying to use the ingredients I have on hand right now. Thanks!

    Reply

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I'm Halle: food lover, modernized hippy, blogger, and a mama trying to solve all problems naturally.  I love photography, especially shooting images of food!  My goal is to make you drool and inspire you to want all things healthy!  ❤Learn More →

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