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 flax seed.

Here’s the recipe for my ORIGINAL BANANA LOAF

Slices of banana and walnut bread on a chopping board
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Pssst! Have you got your copy of my Healthy Desserts & Snacks recipe book yet?

With over 40 delicious recipes, it's a must have for every healthy home cook.

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.

A loaf of banana walnut bread cooling on a wire rack

How to make this healthy banana bread

Add your dry ingredients to a small bowl, and mix together.
Then in a large bowl, mash the bananas.
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.

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

Some extra tips for making this banana walnut bread

  • I have 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 use a combination of two others. Most of the time, it’s coconut flour and ground flax seed, but sometimes I’ll use buckwheat flour instead of the flax.


  • Use a muffin tin instead of a loaf tin if you’d like banana walnut muffins instead!


  • Pure maple syrup is my preferred sweetener, as I love the flavour it adds to bananas.


If you’d like a banana bread that’s only sweetened with natural fruit sugars, I do have a recipe in my DESSERTS & SNACKS EBOOK

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Here’s the recipe


A loaf of banana walnut bread cooling on a wire rack
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This is my favourite refined sugar free banana bread. I hope it becomes yours too!
Course Breads, Snack
Cuisine American, Australian
Keyword banana bread, healthy banana bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf
Calories 214kcal


  • 2-3 bananas, depending on size
  • 2 large eggs
  • 1 tbsp honey or pure maple syrup
  • ¼ cup coconut oil or butter
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • ½ cup almond meal
  • ¼ cup coconut flour
  • ¼ cup flaxseed
  • 1 tsp cinnamon
  • cup chopped walnuts


  • Preheat oven to 175℃ and line a loaf pan with baking paper.
  • Mix the dry ingredients together in a small bowl and set aside.
  • Chop the bananas into small chunks and place in a large bowl. Mash, or blend with a stick blender.
  • Add the eggs, melted coconut oil or butter, maple syrup & vanilla. Blend until well mixed. (I use a stick blender).
  • Add the dry ingredients into the wet ingredients, and mix through.
  • Fold the walnuts through the batter.
  • Pour the batter into the prepared loaf pan and bake in the oven for 40-45 minutes, or until golden on top and a skewer comes out clean.
  • remove from the oven and let the banana bread sit for 10 minutes in the pan, before turning out onto a wire rack to cool.
  • ​​​​​​​Enjoy warm from the oven on it's own or spread with butter. 

Recipe notes

I've found that turning the oven down to about 160℃ for the first 20 minutes and then up to 175℃ gives me the best result.
Pure maple syrup is my preferred sweetener, as I love the flavour it adds to bananas.
Try the version of this recipe in my healthy desserts & snacks e–Book too. It uses dates instead of maple syrup, for a loaf that is naturally sweetened only.
Serving: 1slice | Calories: 214kcal | Carbohydrates: 11.1g | Protein: 6.1g | Fat: 17.2g
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