Banana and walnut bread

Banana and walnut bread, fresh from the oven...

Banana and walnut bread, fresh from the oven…

This was a further attempt to get my head around the concept of Paleo-style baking, and yet another recipe borrowed from chef Daniel Green’s book “The Paleo Diet – Food Your Body Is Designed To Eat”.

As with the case of the blueberry muffins and the lemon pound cake I made earlier, this was a good first attempt, and all three of Clan Paleovirtus were generally satisfied with the results.

I still feel though that there is room for improvement – see my notes below.



  • 2 nice and soft ripe bananas
  • 1 cup almond flour
  • 3 eggs, beaten
  • 2 tbsp honey
  • 100g walnuts, given a quick whizz in a blender. You’re aiming for a rough chop / fairly chunky, not walnut flour!
  • coconut oil / fat to grease the bread tin


  • Pre-heat the oven to 180 degrees.
  • Grease up a 1.5 l loaf tin with coconut oil / fat.
  • In a mixing bowl mash the bananas with a fork.
  • Add the honey and the eggs. Mix well.
  • Add the walnuts. Mix well.
  • Gradually add the almond flour until you have a nice, even mixture.
  • Pour the mixture into the prepared loaf tin. Bake until the bread is nicely browned and passes the skewer test for done-ness. This will depend of course on your mixture – keep a close eye on it after the 20 minute mark.
  • Allow to cool somewhat before turning out from the loaf tin. Once completely cool, cut off a fine old slice, and enjoy with the beverage of your choice, as well as any other embellishments that seem appropriate at the time. Some extra slices of banana, a sprinkling of dessicated coconut, and a drizzling of honey comes highly recommended.

    Served with banana, honey, and coconut...

    Served with banana, honey, and coconut…








The only real change we would like to see in future with this recipe is one concerned with the presentation. I used this silicon loaf / cake mould from Ikea. The bread turned out perfectly, it has to be said, but the dimensions of the mould made the finished bread a little on the flat side.

So, I’m going to be on the lookout for a slightly deeper mould / tin, i.e. one that isn’t quite so wide. This should give the bread more “loaf-like” vital statistics, although I’ve been warned by the family’s baking gurus that I may then have to experiment with a cooler oven and longer baking times.


4 thoughts on “Banana and walnut bread

    1. paleovirtus Post author

      Hi Ema. Don’t see why not, banana and cinnamon is usually a good combination after all.

      What I would do though is err on the side of caution – don’t overdo it with the cinnamon, it can be a bit overpowering. At a guess I’d say try a teaspoon at first, see how that goes…

      Liked by 1 person


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