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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

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

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.

Comments

  1. 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

    • 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

      • 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

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

    Reply

  7. 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

  9. 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

    • 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. 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

  12. 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

  13. 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

    •  @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

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

    Reply

  19. 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

  22. 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

        • @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

        • @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. 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

  24. 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

    • 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

  27. 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. 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. 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

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

      Reply

  30. Just desire to say your article is ass surprising. The clarity in your post iss
    just nijce and i cann assume you are an expert onn this subject.
    Well with your permission let me to grab your feed to keep up
    to date with forthcoming post. Thanks a million and please
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    Reply

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

    Reply

  32. 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. 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

  34. 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. 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. 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

  39. 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

  41. 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. 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

  43. 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

  45. 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. 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

  47. 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. 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. 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

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