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Pantry banana bread sliced into thick slices on a green plate

Pantry Banana Bread

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This is the perfect banana bread recipe: dense, moist, and packed with banana, cinnamon, and walnuts.



3 very ripe bananas, mashed

⅓ cup sugar (or a combination of maple sugar and coconut sugar)

1 teaspoon pure vanilla extract

⅓ cup oil (I use a combination of avocado oil and refined coconut oil) 

1¾ cups white whole wheat flour

¼ teaspoon sea salt

1 teaspoon cinnamon, plus extra for the top

2 teaspoons baking powder

½ teaspoon baking soda

½ cup walnuts, chopped

Additional options: ½ cup chocolate chips or raisins


  1. Preheat the oven to 350°F.
  2. Grease the bottom and the sides of an 8 x 4-inch loaf pan.
  3. Place the mashed bananas in a big bowl. Add the sugar, vanilla, and oil. Stir well.
  4. In a separate bowl, combine the flour, salt, cinnamon, baking powder and baking soda. Whisk to blend together.
  5. Add the banana mixture to the dry ingredients and stir until well combined. Then fold in the walnuts and any other additions.
  6. Pour the banana bread batter into the loaf pan and add a little extra cinnamon on top.
  7. Bake for 50 to 60 minutes, or until the top springs back to the touch.
  8. Let it cool before slicing.
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Natural Kitchen Cooking School