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Walnut & Flaxseed Banana Bread

Walnut and Flaxseed Banana Bread

A gluten-free banana bread sweetened only with honey from Henrietta Inman's The Natural Baker. Reprinted with permission from Quarto.

Course Breakfast
Servings 10 servings
Author Henrietta Inman


  • 100 g 3½ oz / ½ cup virgin coconut oil, melted, plus more for the tin (pan)
  • 100 g 3½ oz / ¾ cup walnuts
  • 100 g 3½ oz / 1 cup ground almonds
  • pinch of sea salt flakes
  • generous pinch of ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 100 g 3½ oz / 1 cup oat bran
  • 100 g 3½ oz / ¾ cup flaxseeds or golden linseeds
  • 100 g 3½ oz / ⅓ cup runny honey
  • 2 tsp vanilla extract
  • 500 g 1lb 2oz banana flesh (from 4–5 bananas), as ripe as possible


  1. Preheat the oven to 180°C/350°F/gas mark 4. Oil a 18 x 11 x 8cm (7 x 4½ x 3in) loaf tin (pan) and line the base and sides with a piece of baking parchment, so it’s easy to remove the bread after baking.
  2. In a food processor, process the walnuts until fine. Add the ground almonds, salt, nutmeg, cinnamon, baking powder, oat bran and seeds and process to combine. Use a spatula to scrape the ingredients off the bottom of the bowl and process once more.
  3. Add the coconut oil, honey, vanilla and bananas and process until as smooth as possible. (If there are a few lumps of banana, that’s fine.)
  4. Pour the batter into the prepared tin (pan) and bake for 40 minutes. Reduce the oven temperature to 160°C/325°F/gas mark 3, rotate the tin (pan) and bake for a further 30-40 minutes, until a skewer inserted in the centre comes out just clean and the top of the loaf is dark golden brown and firm to the touch. Leave to cool in the tin (pan), then remove from the tin (pan) and serve.
  5. Keep in an airtight container in the fridge for at least 1 week, or cut and freeze in slices for up to 1 month. When it’s less fresh, it’s nice warmed up a little in the oven, on a baking tray (sheet) lined with baking parchment.

Recipe Notes

Variation: Raisins or other dried fruit, whole nuts and other seeds are all nice additions to the batter, each lending a little more flavor and texture.