This Paleo Honey Nut Banana Bread is a deliciously healthy breakfast or snack that will help keep you satiated for hours. It’s a lightly honey-sweetened treat that’s gluten-free and grain-free and packed with crunchy walnuts. This post is sponsored by Wholesome.
Honey is all the buzz right now ;) especially at the beginning of the New Year when we’re all trying to avoid too many refined sugars after too much holiday indulgence! I know I had a few too many gluten-free cookies these past few weeks.
But come January, I gave myself a kick in the butt to get myself back on track, without making things too restrictive. We still gotta have some healthier sweets here and there…like maybe a slice or two of paleo honey nut banana bread ;)
This paleo honey nut banana bread is one of my newest faves, and I was eating slices of it all day on Christmas to keep myself from eating ALL the cookies and giving myself a major stomach ache. It’s fluffy and filling and full of banana and honey flavor, with the delicious crunch from the toasted walnuts. Swoon!
I sweetened the banana bread with just a quarter cup of Wholesome Organic Honey, which I found in the baking aisle at my local grocer. It really doesn’t need any more than that, since the bananas already add so much natural sweetness of their own!
Wholesome‘s organic honey comes from protected hives in the remote forests of Brazil – this helps ensure it’s USDA certified organic, which is hard to ensure with local honey since only 1% of US farmland is organic. It’s also pesticide free, fair trade certified and non-GMO!
It has such a deliciously sweet flavor that works perfectly in this recipe. Wholesome also makes delicious raw unfiltered organic honey (coupon here!), but I prefer using that in recipes that don’t require baking to maintain the nutrients…or just drizzling it all over recipes like this! You can also find more delicious inspiration on using Wholesome Organic Honey products on their recipe page.
I used coconut flour in this honey nut banana bread because I find the texture helps absorb any excess moisture from the bananas and honey. Since coconut flour is so uniquely absorbent, I wouldn’t recommend subbing in any other flours in place of it – it just won’t work quite the same way!
The recipe also uses smooth almond butter, which helps provide some structure and fat, while also making the loaf super rich and flavorful. You can definitely sub in another nut butter of your choice for the almond butter, though.
A touch of cinnamon adds coziness to the flavor and the crunch of the walnuts running through adds the perfect texture contrast. A slice, filled with walnuts, and drizzled with some Wholesome honey, is my idea of the perfect breakfast. Maybe a little almond butter slathered on there too 😃
Make a loaf of this Paleo Honey Nut Banana Bread, slice it up, and store in your fridge or freezer. Trust me, you’ll be SO HAPPY to have a fluffy, flavorful, lightly-sweetened slice of banana bread at the ready whenever the craving hits (which it will). Enjoy!!
Remember to #bakerita if you try the recipe!
Paleo Honey Nut Banana Bread
- 4 medium bananas about 2 cups mashed
- 4 eggs room temperature
- ¼ cup Wholesome Organic Honey
- ½ cup (140g) almond butter or any nut butter of your choice
- ¼ cup coconut oil melted
- ½ cup (75g) coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 cup toasted walnuts roughly chopped
- Wholesome Organic Raw Unfiltered Honey to drizzle on top
Grease one 9"x5" loaf pan (you can also use an 8"x8" square pan) and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the mashed bananas, eggs, honey, coconut oil, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chopped walnuts.
- Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean and the loaf should spring back if you poke it lightly with your finger, not leave an indent.
Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling completely.
Store tightly wrapped in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
This post has been sponsored by Wholesome. As always, all thoughts and opinions are my own. Thanks for supporting the brands that support Bakerita!