Best Banana Nut Bread Recipe Ever,easy banana bread recipe,healthy banana bread

Best Banana Nut Bread Recipe Ever

Oh gosh, this one takes the cake–ok, the bread? But it does, it’s the most incredible and by far the best Banana Nut Bread Recipe ever! And it has no refined sugar either. It’s also perfect for a gluten free diet, grain free diet, chemical free diet, soy free diet, paleo diet, Southbeach diet, and on and on. But most of all, we think you’ll love it as you go through your transformation of improved health and beauty. Please comment, share, indulge! (btw, we reply to every comment!) We can’t wait to hear what you think of this recipe! xo 

Best Banana Nut Bread Recipe Ever - grain-free, sugar-free, paleo, dairy-free watch out!


Ok, are you ready for the best banana bread recipe ever? Ok, of course there is a catch…actually I think we need to add that this is the best banana nut bread, whether you’re grain (or gluten) intolerant or not! Paleo, Southbeach, Gaps dieters are about to fall in LOVE all over again! 🙂

I really love banana nut bread.  I remember my mom used to make it and I loved the savory smell that filled the house and then the taste–yumm!  I used to slather it with butter, but don’t recommend that anymore.  But the beautiful truth is that you don’t really even need it to have additional oil because this is going to be one of the moistest banana (nut or not) bread you’ve sunk your teeth into.

It’s seriously amazing. It really is the Best Grain free Banana Bread Recipe I’ve tasted. And the texture gives no hint that it’s healthy either.  It looks, feels and tastes as good, if not better than any of the traditional banana bread recipes, but this one happens to be gluten free, and refined sugar-free, dairy-free and soy-free.  I guess we might as well add peanut free and unhealthy fat free too.  It almost sounds like we’ve got nothing left, right? Wrong. lol, we actually have a very amazing loaf of the best grain-free banana bread around.

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Okay, a little word of warning before you look at the list of ingredients and start hyperventilating.  It only looks like a long list, but it’s really not bad at all.  If there are new ingredients that look a little different, just know that they will soon become some of your new best cooking friends.  So breathe…and jot down the few things you don’t have, then add them to your eternal pantry.

The one little note I’ll share is make sure to only use green powder stevia, which is the pure form it comes in.  I don’t recommend any trademarked brands because they’ve been chemically altered. We believe that it makes a big difference, especially if you’re struggling with your health at all. You’ll notice coconut milk in the recipe below, HOWEVER, it’s super easy and fun to make. If you’d like to save some $$$, just head across to our sidebar and SUBSCRIBE and we’ll hook you up with a recipe that will change your world (for the better of course!)

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Now go whip this delicious treat together, and if you have anything left, be sure to keep it in the fridge.  And, btw, it freezes really nicely too.

Best Banana Nut Bread Recipe Ever

  • Prep Time: 10 minutes
  • Cook time: 40-45 minutes
  • Yield: 2 loaves


3 Bob’s Red Mill Replacement Eggs (or 3 hormone free eggs if desired)
6 ripe bananas
1 cup coconut oil (cold pressed, non-refined)
2/3 cup organic coconut milk
2 tablespoons lemon juice

1 cup coconut sugar
2 teaspoons raw organic stevia (green powder)
1 3/4 cups organic almond flour (this is cheaper when purchased in bulk)
1 3/4 cups organic tapioca starch
1 1/2 teaspoons organic baking powder- gluten & aluminum free
1 teaspoon natural baking soda
1 teaspoon Pink Himalayan sea salt 
1 cup chopped Raw Live Walnuts (optional)


  1. Preheat the oven to 350 F or 175 C
  2. Soak egg replacments in water and set aside.
  3. Grease 2 loaf pans with coconut oil.
  4. Mix the rest of the WET ingredients together in a large bowl, using a hand mixer.
  5. In a separate bowl, stir all of the DRY ingredients together, then pour them into the bowl with the WET ingredients 
  6. Stir in the egg mixture
  7. Pour the batter into the greased pans, pouring equally between both pans.
  8. Place in oven and cook 40-45 minutes.
  9. Allow to cool and serve

Store anything that’s left (if any 🙂 in the refrigerator.

Let us know how you like it!! 

Something really crazy happened when we changed our theme for this site. We lost ALL of our comments. Whooosh. Vanished. Sad day for us.

But we really do LOVE to hear from you, so please comment below, let us know your thoughts, hopes, dreams, and how much this site has changed your life. Ok, maybe that’s a stretch, but we can hope anyway. But it actually is really good to bare your soul. So go for it, we’re ready. Besides, we think you’ll be much better for doing so anyway.

Here are links to both of our cookbooks that we think you’ll LOVE!

“Raw Beauty, Smoothies, Shakes & Creamies”

“Beauty Bite Desserts”

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Laurie & Tiffany

Please Comment, we LOVE hearing from you!


4 replies
  1. Karan Cross
    Karan Cross says:

    1 cup of coconut sugar hardly makes this recipe “sugar free” (even taking into consideration that the recipe makes two loaves). As someone who suffers from chronic yeast, ANY sugar (refined or not) will feed my body’s yeasty tendencies and make me feel like crap. Coconut sugar is around 35 on the glycemic index. Stevia, on the other hand is 0, Xylitol (my sweetener of choice) is about 12. You might want to try incorporating some coconut flour into this recipe instead of using so much coconut sugar. I’m still somewhat stymied by baking with coconut flour (which absorbs moisture like a sponge) or I’d try it myself.

    • be a knockout naturally!
      be a knockout naturally! says:

      It won’t work for everyone, but our focus is more about getting away from all refined ingredients, so coconut sugar is a better solution for us, as it isn’t processed in as high of levels of heat. We deal with a lot of autoimmune concerns, and those bodies tend to do better on something like coconut sugar than on xylitol, which we feel may be too chemically altered for bodies with autoimmune issues.
      So we stay as far away from xylitol as possible. If a person needs to stay clear of coconut sugar, it is possible to bulk it up with a little more banana and use stevia instead. I would substitute 2 teaspoons per cup. Or you could use raisins or dates, if those are something that works well for you instead.
      It’s great to play with it though, and as you do, please get back with us and let us know what you learn and love, we’d be happy to hear any suggestions that work well and keep the taste and texture amazing.
      Thanks so much, we look forward to hearing back from you!

  2. Maura O DRrscoll
    Maura O DRrscoll says:

    I have issues with any form of sweetner so i have to really watch all food. As carbs are broken down as glucose im trying grain free sugar free lactose and yeast free also. is stevia ok to use as substitude. Maura O Driscoll

    • be a knockout naturally!
      be a knockout naturally! says:

      Hi Maura, stevia can work great as a sugar replacement, but is tougher in baking because it changes the bulk and texture of baked items. So I’m not sure it would work in this recipe. We’ve cut out all of the “sugar” that we could already and added in some bulk.
      Another thought, we’ve steered away from xylitol as we don’t feel that it is truly natural, but if it’s the only option, it would work well in this recipe, structurally anyway, and may be something to do some research on to weigh out the pros and cons to decide whether it’s worth trying occassionally for you, and your needs, or not. I wish there was an easier option, but I guess if it’s sugar, which your body can’t tolerate vs xylitol, it may be the better of two evils in your case. Good luck, we wish you the very best!! Please let us know what you end up doing. xo


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