Banana Nut Bread - Carolina Country

Banana Nut Bread Put this creamy multi-tasker to work in your kitchen

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Banana Nut Bread


  • 4 ripe bananas
  • 3 eggs
  • 1 cup almond flour or spelt flour
  • 2 tablespoons honey or maple syrup
  • ¼ cup pecans, chopped
  • ¼ cup walnuts, chopped
  • 2 tablespoons baking powder
  • 2 tablespoons ginger powder
  • 1 teaspoon vanilla powder*
  • 2 tablespoons cinnamon
  • 1 (13.5-ounce) can coconut milk**
  • 1 tablespoon honey
  • 1 teaspoon vanilla powder*


  1. Preheat oven to 350 degrees.

  2. Purée three bananas with a hand mixer. Scoop into a big bowl and add all other loaf ingredients. Mix thoroughly.

  3. Pour batter into greased pan. Cut the fourth banana lengthwise in half and place the slices on top. Bake for 45 minutes.

  4. For topping, scoop only the top layer of cream from the can of coconut milk into a bowl. Add honey and vanilla powder and mix until smooth. Serve with the banana nut loaf.

*  You can substitute 1.5 teaspoons vanilla extract for vanilla powder.

** The night before baking, put the coconut milk in the fridge (to separate the fluid from the cream).

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Comments (1)

  • Very nice bread! I like the addition of the ginger, but I would skip the banana on top next time — it comes out of the oven a bit too slimey. I will try this again, but I think I'll add another tablespoon of honey!

    Erin | September 11, 2019 | reply

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