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
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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
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?
★★★
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.
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.