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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

Did you make this recipe?

Tag @hallecottis on Instagram and hashtag it #wholelifestylenutrition


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. 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.

    • Halle Cottis says

      March 25, 2015 at 11:36 am

      So happy you enjoyed it! 🙂

  2. Natalie says

    April 2, 2015 at 1:24 am

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

    • Halle Cottis says

      April 2, 2015 at 10:08 am

      6 whole eggs.

  3. 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!

  4. Emily says

    June 24, 2015 at 12:03 pm

    What is the carb count in this recipe?

  5. 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.

    ★★★★

  6. 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.

    • 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.

  7. 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. 🙂

  8. Marie says

    September 26, 2016 at 8:26 pm

    Can I use butter instead of coconut oil? Thanks …

    ★★★★★

    • Halle Cottis says

      September 28, 2016 at 7:31 am

      I don’t see why not!

  9. 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?

    ★★★

  10. 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!

    ★★★★★

    • Sonya says

      January 2, 2017 at 2:57 pm

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

  11. 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.

  12. 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.

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small head shotWelcome! I'm Halle Cottis.

I'm on a mission to liberate women who are not living true to themselves to walk into life being EXACTLY who they were meant to be. I believe that women should put themselves first. When you choose yourself today, amazing things can happen.  I'm glad you're here! ❤Learn More →

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