Walnut & Banana Bread

by Susan Smith in ,

If you think that over-ripe bananas are just too unappetising to eat and are really only fit for throwing away, then this scrumptious recipe should make you think again!

Walnut & Banana Bread seemed an obvious choice for our breakfast today as I had several brown and mottled bananas in my fruit bowl that were crying out to be converted into a banana bread. Not only is this recipe a pleasure to make, the smell, reminiscent of treacle toffee, which pervades the air as it cooks, is fantastic. 

Eat whilst still warm from the oven, generously buttered. A mug of hot spicy Organic Three Cinnamon Tea works well for me. It is the perfect antidote to a cold winter’s day.

Walnut & Banana Bread (makes 16 servings)


75g (3 oz) organic coconut flour (I use Tiana)

100g (3½ oz) ground almonds

60g (2½ oz) walnuts, roughly chopped into smallish pieces

45g (1½ oz) raw coconut palm sugar

1 tsp ground cinnamon

1 tsp baking powder

½ tsp sea salt

400g (14oz) unpeeled weight, over-ripe bananas, mashed well with a fork

100g (3½ oz) butter melted + extra butter for greasing 

4 large eggs

1 tsp vanilla extract



Preheat the oven to 180C degrees.

Grease a 8.5 x 4.5 loaf pan with butter then place a cut strip of parchment paper to fit along the bottom of the loaf pan and up the short sides.

In a medium-sized bowl combine the coconut flour, almond flour, chopped walnuts, coconut sugar, cinnamon, baking powder and salt and mix with a fork to reduce any clumps.

In a separate bowl whisk eggs, vanilla extract and melted butter together. Add the mashed banana and whisk more until well combined.

Pour the liquid ingredients into the dry and stir with a rubber spatula until thoroughly combined.

Spoon the batter into the loaf pan and spread it out evenly with a spatula.

Bake for 45 minutes or until a toothpick placed in the centre comes out clean.

Take out of the oven and let it cool for 10 minutes or so. 

Run a knife around the edges of the loaf tin to make sure nothing is sticking, then cautiously invert it onto a wire cooling rack, peel off the parchment paper and carefully turn it over so the bottom of the loaf lies flat against the rack. 

Let it cool for another 20 minutes or so before slicing. 



I’ve used raw coconut palm sugar as a sweetener because unlike most sugar it’s real food that offers solid nutritional benefits i.e. it’s not just sugar. See more information here. Nevertheless, sugar is sugar and, in my view, all sugar should come with a health warning! Enjoy this walnut and banana loaf as a sweet treat in moderation.

To store, wrap in a paper towel and keep refrigerated.

Although this still eats well at room temperature, you can enjoy any leftovers by slicing and gently frying in butter. Also, lovely toasted.


Carbohydrate  9g Protein  5g - per slice