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 minutes- Cook Time: 40 minutes
- Total Time: 50 minutes
Yield: 12 pieces 1x
Category: breakfast, dessert
Method: baking
Cuisine: america
Print Recipe
Pin RecipeDescription
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
- 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.
Notes
Nutrition Info: Calories: 165.8 Fat: 12.8g Carbohydrates: 9.4g Protein: 4.4g
Nutrition
- Serving Size: 1 piece
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 🙂