Dr. Mark Hyman’s Banana Nut Bread

Yield: 10 servings
Calories: 332
Theme: Breakfast
Rating:  This recipe has not been rated

Easily swap vegetable oil for heart-healthy coconut oil when you're baking with a simple 1:1 substitution. Try it in this banana nut bread that's free of refined carbohydrates and added sugars. You'll get a naturally sweet boost from the coconut oil and bananas in each satisfying bite.


  • 3 cups almond flour (or meal)
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted
  • 4 large eggs
  • 2 very ripe bananas, mashed
  • 3 tsp vanilla extract
  • 3 tsp cinnamon
  • 1/2 cup walnuts, chopped (or pecans)


1. Prehead oven to 350°F.


2. Combine the almond flour, baking soda, and salt in a small bowl.


3. In a different large bowl, mix the coconut oil and eggs.


4. Mix the flour combination into the coconut oil and eggs until well blended.


5. Add mashed bananas, vanilla extract, cinnamon, and walnuts or pecans, if using.


6. Pour batter into a greased loaf pan.


7. Bake for 25-40 minutes or until a toothpick comes out clean.


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