Healthy banana walnut bread

This banana walnut bread has become one of my favourites for breakfast or morning tea. I’ve always loved making (and eating) banana bread and playing around with different ingredients.

I’ve developed my base recipe over the space of couple of years, using a combination of healthier flours, like almond meal, buckwheat flour, coconut flour and ground flaxseed.

And natural sweeteners like maple syrup, honey & dates.

You can try my original recipe here: BANANA PEAR LOAF.

Slices of banana and walnut bread on a chopping board

So much better than store bought!

It’s amazing how deliciously different these home made banana breads are from anything that you buy in a cafe or supermarket.

In fact, the only banana bread I eat these days are my home made recipes.

Not just because I know the ingredients are all fresh and natural, but it really does taste so much better! Especially now that my palate has adjusted to less sugar.

This banana bread is my favourite go-to, but I also love to make this MANGO MACADAMIA LOAF, with fresh mangos in Summer.

For a chocolatey twist, you should also try this CHOCOLATE & PEANUT BUTTER ZUCCHINI BREAD

A loaf of banana walnut bread cooling on a wire rack

How to make this healthy banana bread

Add the dry ingredients to a small bowl, and mix together.
Mash the bananas in a large bowl.
Add the other wet ingredients and mix again. Sometimes I use a stick blender for a smoother batter, but it’s not necessary. It’s nice to have some small banana chunks sometimes too!
Combine everything together, and then fold through the walnuts.
Pour the batter into a prepared loaf pan, and bake.

Full ingredient list and instructions are in the recipe card below.

wet and dry banana bread ingredients in bowls, and putting loaf in the oven

Some extra tips for making this banana walnut bread

I’ve learned that mixing in a beaten egg white just before you pour the batter into the tin, will help the banana bread to rise.

Sprinkle some chia seeds, or extra walnuts on top of the loaf just before you pop it into the oven.

I use almond meal as my base “flour” and then I add a combination of two others. Most of the time, it’s coconut flour and ground flaxseed, but sometimes I’ll use buckwheat or green banana flour instead of the flax.

Use a muffin tin instead of a loaf tin to make banana walnut muffins instead!
Pure maple syrup is my preferred sweetener, as I love the flavour it adds to bananas.

You’ll find plenty more simple, flavour-packed recipes here on my blog that work beautifully for post-menopausal bodies.

If you haven’t already, I recommend grabbing a copy of my free Post-Menopause Breakfast Makeover.

Your body responds differently now to food, stress, sleep and movement, so the old “just eat less” rules don’t work anymore.

The Makeover Guide shows you how to build satisfying breakfasts that support your post-menopausal body, for sustainable weight loss.

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Post-Menopause Breakfast Makeover

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