Banana Coconut Walnut bread

This is to die for. As you know, I typically experiment with my own style of cooking and hardly take down the exact measurements but for this one I DID ;-) This recipe is a combination of my many favourite chefs especially Teresa Cutter and Google recipes. This is a great treat with no guilt and works well for our no added sugar challenge this month. Purely packed with all of natures goodness.

Banana Coconut Walnut bread

Banana coconut walnut bread


2 cups walnut meal* (blitz your walnuts until you get a flour type consistency. I left some chunky walnut bits.)
1/2 cup desiccated coconut
2 1/2 cups mashed ripe banana
3 free range eggs
2 tablespoons honey or maple syrup (you can use your preferred natural sweetener)
1 teaspoon vanilla
1/4 cup macadamia nut oil or olive oil 
half teaspoon ground cinnamon
1/2  tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
1/4 cup chia seeds or ground linseeds
3 medjool dates* (optional) I broke these up for added texture and sweetness 

Preheat your oven to 160 C.


Mix mashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb, dates (if using) and lemon. (the lemon activates the baking soda). 
Add the walnut meal and chia seeds and mix well.

Lightly oil one loaf tin. I coated it liberally with desiccated coconut or you can use some walnut meal – which prevents the cake from sticking. 

Spoon batter into the tin and bake for 45 min-1 hour (test with a skewer inserted into the centre which should come out dry).
Cover the top with foil if it starts over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.

Enjoy and please let me know how you go with this recipe. We served ours with ricotta and a drizzle of honey. The kids love it and I pack this in their lunch boxes.


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