Reishi Walnut Banana Bread

I created this recipe for my banana bread loving dad! Banana bread is one of those things that can be absolutely terrible for you if it’s made with nasty ingredients like conventional white flour, canola oil, white sugar, and any added preservatives and flavourings. Although this recipe is not perfect (it does still contain sugar and flour), I think it’s important to be realistic, make smart substitutions, and then sneak in a few extra nourishing ingredients (like walnuts, and reishi) for good measure.

With my personal history with PCOS (a metabolic syndrome that has made me extremely sensitive to glucose), this recipe is not for me, as the sugars (although natural, and relatively unprocessed) don’t serve my highest good. That being said, it’s so so important to support other people along their journey- no matter what that journey is. I would much prefer baking a loaf of banana bread, made with love and a few healthier substitutions, than to judge the decisions of another (and likely result in just buying an even unhealthier banana bread from the store). Cooking for another is one of the greatest gifts I know of, and this nourishing loaf is definitely such a powerful way to show someone you love them.


Reishi Walnut Banana Bread


  • 1 1/2 cups organic oat flour

  • 3/4 cup organic maple sugar

  • 2 organic, pasture raised eggs

  • 1/4 cup organic olive oil

  • 3 organic over ripe bananas, mashed

  • 1/4 tsp organic clove powder

  • 1/2 tsp organic nutmeg powder

  • 1 tsp organic reishi powder

  • 1 tsp organic ceylon cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 1 cup organic walnuts

  • 1 cup organic dark chocolate chips (optional)


  1. Preheat the oven to 350F

  2. Mix all the dry ingredients (except for walnuts) in a large bowl

  3. Add in all the wet ingredients, and mix well until everything is smooth

  4. Fold in the walnuts

  5. Pour the mixture into a greased bread loaf and bake for 55-65 minutes (depending on your ovens strength). Keep a general eye on it after 50 minutes- the top will be golden brown and you can make sure it’s cooked through by sticking a toothpick into it and seeing the toothpick come out clean. Once the top of the bread is nice and golden, you can put a layer of aluminium foil on top to prevent it from burning (I do this around the 50 minute mark). Let the loaf cool for 10 minutes before cutting into it!