This banana bread is my go-to when I’ve got overripe bananas sitting on the counter.
It’s moist, rich with banana flavor, and the crunchy walnuts give it the perfect texture.
No fancy steps—just one bowl, pantry staples, and a loaf that makes the kitchen smell amazing.
What You’ll Need
- 3 medium ripe bananas (mashed)
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup chopped walnuts
Makes: 1 loaf (about 8 slices)
Total Time: 1 hour (15 min prep, 45 min bake)
Why I Love This Recipe
I’ve made this banana bread more times than I can count. It started as a way to use up ripe bananas and turned into a cozy habit. Here’s why I keep coming back to it:
- It’s soft, not crumbly
- No eggs or dairy needed
- Naturally sweetened
- Crunchy walnuts in every bite
- One bowl = fewer dishes
Why This Recipe Works (Quick Science)
Mashed bananas act as both a sweetener and binder, replacing eggs. Coconut oil gives moisture and richness. Baking soda reacts with the bananas’ natural acidity to help the bread rise. Whole wheat flour adds fiber and structure, and the walnuts bring in fat and crunch without extra oil.
Common Mistakes
- Using unripe bananas: You want brown spots—they’re sweeter and mash better
- Overmixing: Mix just until combined or your bread will turn out dense
- Not checking for doneness: Use a toothpick—it should come out mostly clean
- Skipping the rest time: Let it cool 10–15 minutes before slicing or it may fall apart
What to Serve With
- A hot cup of coffee or tea
- Plant-based yogurt and berries
- Nut butter spread on top
- Coconut whipped cream
- A drizzle of maple syrup for extra sweetness
Macros (per slice – 1/8 loaf, estimated)
- Calories: 215
- Fat: 10g
- Carbs: 28g
- Sugar: 12g
- Protein: 4g
- Fiber: 4g
Recipe + Instructions
Step 1: Mash the Bananas
In a large bowl, mash 3 medium ripe bananas with a fork until smooth and creamy with some small lumps.
Step 2: Add Wet Ingredients
To the mashed bananas, add:
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
Mix until fully combined and glossy.
Step 3: Add Dry Ingredients
To the same bowl, sprinkle in:
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Step 4: Add Walnuts
Fold in 3/4 cup chopped walnuts until evenly distributed through the batter.
Step 5: Pour Batter into Loaf Pan
Grease a loaf pan and pour in the batter, smoothing the top with a spatula. Tap gently to remove air bubbles.
Step 6: Bake
Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 45–50 minutes, or until a toothpick comes out mostly clean.
Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
FAQ
Can I use all-purpose flour instead of whole wheat?
Yes! It will be slightly lighter in texture.
Can I freeze it?
Absolutely. Slice it and freeze in an airtight bag for up to 2 months.
Can I skip the walnuts?
Yes, or replace them with chocolate chips or sunflower seeds.
Can I make it oil-free?
Try using applesauce instead of coconut oil. It’ll be a bit softer but still good.
Is this gluten free?
Not with wheat flour. Use a 1:1 gluten-free flour blend to make it gluten-free.
Can I use another sweetener?
Yes, agave or coconut sugar work—adjust the texture with a bit more almond milk if needed.