A loaf of banana walnut bread cooling on a wire rack


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
Author Wendy Hodge, Wendy's Way to Health


  • 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. 


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