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Banana Walnut Bread Recipe with a Healthy Kick

THE SUN CAME OUT TODAY! I'm writing this while sitting on my deck, basking in the cool fall air and staring into the most welcoming blue sky. I haven't been able to take any photos outdoors for an entire week! I snapped these photos last Tuesday, when there was a brief respite from the apocalyptic monsoon that fell upon Atlanta.  Of course, this banana bread is long gone [and was thoroughly enjoyed], so I'm having a hard time writing this and not salivating with want!

It's inevitable. Every so often I'll find a pair of bananas, lingering in the fridge after they've clearly gone past their due date, but are still respectable enough to transform into a delectable baked treat. I almost always make banana chocolate chip muffins, but to my dismay, no chocolate chips were to be found! 

I was determined to make a banana bread, and thought about injecting some healthy ingredients into the mix. It was a bit of an experiment, but the results were quite delicious! 


  • 2 very ripe bananas, peeled
  • 1/4 cup coconut oil, melted [you can also just use 1/3 cup melted butter if you don't have coconut oil]
  • 2 tablespoons butter, melted
  • 1/3 cup sugar [can add less if you'd prefer it less sweet]
  • 1/3 cup light brown sugar [can add less if you'd prefer it less sweet]
  • 1/4 cup maple syrup
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour [can also sub 1/2 cup of this mixture with whole wheat flour, but I was fresh out!]
  • 3 tablespoons ground flaxseed
  • 1 tablespoon chia seeds
  • 1/4 cups uncooked millet
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • pinch grated nutmeg
  • 1/2 chopped walnuts [optional]


Preheat your oven to 350 and grease a 9x5 loaf pan. Mash bananas with sugars and maple syrup until slightly smooth. Beat in the egg, oil and butter and vanilla until smooth. Mix in baking soda, cinnamon, nutmeg and salt. Stir in flour in batches until fully incorporated. Stir in flaxseed, chia seets, millet and walnuts until combined.

Bake for 50 minutes and if an inserted toothpick comes out fairly clean, it's done. If not, put it back in for up to 10 minutes more. I personally prefer a slightly underdone banana bread, so I almost never wait to the end of the baking time, but everyone has their preferences!

Allow to cool completely before slicing. The loaf keeps well wrapped tightly in plastic wrap and placed in the freezer, but it's best served at room temperature with a cup of coffee...mmm.

As you can see, I brought out the loaf and artfully placed it on old wooden boxes on my deck, speckled with an autumnal rainbow of leaves and one rogue little pumpkin.

Watson, always a camera hog, and also a lover of banana bread, had to make his presence known during my little food photo shoot.  

Now covered in wet leaves, I went back inside and when looking at my photos, noticed the gorgeous variations in color coming from the tree above me [a massive tulip poplar].

I wish I could describe the affectionate crunch of the leaves beneath my boots, but since everything has been so wet and rainy, the only audible sound effect is that of a slight squishing sound. Not as pleasant, but photographs just as beautifully. 

I'm not a huge pumpkin pie or bread eater, so recipes like this banana walnut bread, speckled with fall spices fills my autumnal kick any day of the week. Why, oh why isn't there more of this lingering around the house?! Sigh...