Banana Nut Bread
This banana nut bread is pure comfort food, bringing a touch of Aussie café flair straight into your kitchen. Ripe bananas lend natural sweetness, while ground almonds and hazelnuts give the loaf its moist, nutty texture. Made without flour or added sugar, it's a lovely low-carb bake that's perfect for a relaxed Sunday afternoon with a good cup of coffee. It's at its best when your bananas are nicely ripe and sweet.
Ingredients
- 5 bananas, ripe, a little brown is fine
- 4 tbsp coconut oil, melted
- 3 eggs, medium
- 150 g ground almonds
- 150 g ground hazelnuts
- 1 handful walnuts
- 1 tbsp cinnamon
- 1 vanilla pod, seeds only, or 1 tsp vanilla extract
- 1 tsp baking powder
- 3 tsp erythritol sweetener, optional; or another granulated sweetener such as xylitol
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 10 Servings |
|---|---|---|
| Calories | 285 kcal | 2,850 kcal |
| Carbohydrates | 18 g | 180 g |
| Protein | 7 g | 70 g |
| Fat | 20 g | 200 g |
| Fibre | 4 g | 40 g |
| of which sugar | 9 g | 90 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 180C (fan 160C).
- Peel the bananas and blitz them with the melted coconut oil in a tall jug using a stick blender until smooth and creamy.
- Put the remaining ingredients (ground almonds, ground hazelnuts, walnuts, cinnamon, vanilla seeds, baking powder and the optional sweetener) into a large bowl.
- Add the banana cream to the dry ingredients and beat everything together with a mixer until you have an even batter. Mix in the eggs until fully combined.
- Lightly grease a loaf tin with a little butter and pour in the batter.
- Bake in the preheated oven for about 30 to 50 minutes, until golden brown. The exact baking time depends on the size and type of your tin, so check with a skewer.
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Nutrition facts per serving (estimate)
| Calories | 285 kcal |
|---|---|
| Carbohydrates | 18 g |
| Protein | 7 g |
| Fat | 20 g |
| Fibre | 4 g |
| of which sugar | 9 g |
Frequently asked questions
Can I freeze this banana nut bread?
Yes. Slice the loaf and freeze it, then simply thaw the slices whenever you fancy one.
How ripe should the bananas be?
The riper the better. Bananas with a few brown spots are sweeter and blend more easily.
Is this recipe really gluten-free?
Yes, as no flour is used and all the ingredients are naturally gluten-free. Just check that your baking powder is a gluten-free variety.
What is the sweetener for?
It's optional and adds a little extra sweetness to the loaf. Use it if you'd like a sweeter bake, or leave it out entirely.
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