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: 10 mins- Cook Time: 40 mins
- Total Time: 50 minutes
Yield: 12 pieces
Prep Time:
Yield:
Print Recipe
Pin RecipeDescription
Nutrition Info: Calories: 165.8 Fat: 12.8g Carbohydrates: 9.4g Protein: 4.4g
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
- Preheat oven to 350 F.
- In a large bowl combine eggs, honey, vanilla extract and the cooled coconut oil and mix well.
- In a small bowl combine coconut flour, salt, baking soda and stir well.
- Add dry ingredients to wet ingredient (except banana) and stir until there are no more lumps.
- Fold in bananas until well blended.
- Pour batter into 2 greased mini bread pans or 1 5″x9″ loaf pan.
- Bake for 40-50 minutes or until lightly browned.
Nutrition
- Serving Size: 1 piece
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 !!!
Did you make mini loaves or one big loaf…..?
I did 2 mini loafs but you could do 1 5×9 loaf Lisa
Can I have this as part of DSP?
Yes Elham , all ingredients are dsp approved. I would count 2 slices as 2 proteins and 1 carb. The bread is very filling.
Julia I am working on a post on how to use coconut flour 🙂 You can do this!
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♥
hey it took me about 4 failed cookie recipes but now i am a pro 🙂 it can be done
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!
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.
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!! 🙂
Just made some and love it thank you
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?
@KristyGuilfoy Try adding 1-2 tbsp of raw honey, that would even improve the texture some more. Glad you enjoyed it 🙂
@hallecottis Thank you Halle. I enjoy trying your recipes. Thank you for all that you do 🙂
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.
@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 🙂
I made this loaf yesterday and it is fantastic! Thank you!
@YvonneTurner I am so glad you enjoyed it 🙂
I love this recipe! thank you for posting this blog.
Yay, thank you! Found something to do with the last little bit of coconut flour in my cupboard. 🙂
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.
As always, such a beautiful and healthy recipe!! Thank you for sharing with us.
Be Well,
–Amber
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)
Does anyone know where I can find a calculator that would show fiber content / net carbs? Thanks.
@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
Thank you, Halle. It’s delicious!
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 🙁
@AmandaDPrice oh no!! What was the brand of coconut flour did you used?
@hallecottis @AmandaDPrice
Wilderness Family Naturals 🙁
@hallecottis
I put it back into the oven for 10 min and its not as wet.
@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.
@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.
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!
@Tiffany Williams I’m so glad you enjoyed it Tiffany!
Did it taste sweeter the original recipe was very bland.
★★
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.
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 🙂
Can I use molasses instead of the honey?
I did these as muffins with 1/4 C Chocolate chips added. SO GOOD!
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.
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!!!
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?
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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Just made this bread and very impressed. First time using coconut flour. Next time I need to add more honey for sweetness.
So happy to hear! 🙂
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
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!!
Happy you are enjoying it! Thanks for the kind words 🙂
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.
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!
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.
This banana bread is amazing! Can’t wait to have it for breakfast! Thank you for sharing.
So happy you enjoyed it! 🙂
Am I suppose to use 6 whole eggs or just the whites?
6 whole eggs.
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!
What is the carb count in this recipe?
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.
★★★★
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.
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.
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. 🙂
Can I use butter instead of coconut oil? Thanks …
★★★★★
I don’t see why not!
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?
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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!
★★★★★
Sorry.. 4 egg whites/2 yellows or 3 eggs whites/3 yellows.
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.