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Maple Walnut Banana Bread

Mandi
Nov 23
3 min read

Updated: 6 days ago

Gluten-Free | Dairy-Free | Paleo | AIP Option

Warm, tender, maple-sweet comfort with crunchy toasted walnuts — the coziest banana bread that still loves your body back.

Jump to Recipe

Introduction

There are banana breads…and then there’s Maple Walnut Banana Bread, the kind that fills the whole house with warm, cozy, Sunday-morning energy.

This version is completely gluten-free, dairy-free, Paleo, and made with simple, real ingredients that support your body instead of dragging you down.

It is soft, tender, maple-sweet, with a golden crust and crunchy walnuts throughout… it’s everything you want in banana bread, without the inflammatory crash. And better yet, its perfect any time of the day- along side a warm coffee, toasted with ghee, or sliced thick for meal prep.

🧡 Why You’ll Love This Banana Bread

Paleo-friendly
Dairy-free + gluten-free
Just the right amount of sweetness
Perfect texture: soft inside, golden outside
Freezer-friendly
AMAZING meal prep or brunch bake
Easy to make low-histamine

Ingredients for the Maple Walnut Banana Bread

Bananas (very ripe): Provide natural sweetness, moisture, and perfect soft texture.The more brown spots, the better.
Maple Syrup: Adds warm sweetness and depth without refined sugar.
Eggs (or gelatin eggs): Bind the batter and give structure.Gelatin eggs make this fully AIP-friendly.
Almond Flour: Creates a tender, bakery-style crumb with natural richness.
Cassava Flour: Helps the loaf hold together and gives a soft, bread-like texture.
Walnuts: Add crunch and warm nutty flavor.Omit if nut-free.
Coconut Oil: Keeps the loaf moist and tender without dairy.
Cinnamon + Nutmeg: Bring cozy, fall-like warmth.Omit nutmeg for low histamine or AIP.
Baking Soda: Lifts the loaf and keeps it fluffy.
Sea Salt Balances sweetness and enhances flavor.

Ingredient Substitutions:

Almond Flour → Tigernut Flour (AIP): Use 1:1 but expect a slightly denser loaf.
Maple Syrup → Coconut Nectar (Low Histamine): Slightly deeper flavor but works beautifully.
Walnuts → Pecans or Omit: For nut-free or lower histamine needs.
Coconut Oil → Olive Oil or Avocado Oil: For a different flavor profile.
Spices → Cinnamon Only: If sensitive to nutmeg.
Eggs → 2 Gelatin Eggs : Keeps it Paleo/AIP compliant.

How to Make the Maple Walnut Banana Bread:

Instructions:

Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease well.
Mash the bananas in a large bowl until mostly smooth.
Add the wet ingredients: whisk in the eggs (or gelatin eggs), maple syrup, melted coconut oil, and vanilla. Stir until fully combined.
Add the dry ingredients: fold in the almond flour, cassava flour, cinnamon, nutmeg (if using), baking soda, and sea salt until a thick batter forms.
Add walnuts: gently fold in the chopped walnuts, reserving a handful for topping if desired.
Transfer to pan: pour the batter into the prepared loaf pan and smooth the top. Add extra walnuts on top if desired.
Bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool completely: allow the loaf to cool in the pan for at least 20 minutes before slicing. This helps the crumb set.

AIP + Low Histamine Notes

Use yellow, lightly speckled bananas, not brown.
Swap maple syrup for coconut nectar.
Omit nutmeg.
Eat same day or freeze individual slices — banana breads rise in histamine overnight.

Frequently Asked Questions

Can I make this nut-free?Yes — replace almond flour with tigernut flour and omit walnuts.
Does it freeze well?Freezes beautifully! Slice first for easier reheating.
Can I add chocolate chips?Yes — use dairy-free chips or carob chips for AIP.
Can this be muffins?Absolutely — bake at 350°F for 18–22 minutes.