I have some good banana recipes that I make whenever I find myself with a few overly ripe bananas. However, those will now be taking a back seat to this walnut banana bread. I made it a while back but wasn’t completely satisfied. With a few tweaks, I nailed it. We loved it so much, we made it twice in one week. The first loaf lasted all of 2 days!
I like almond flour, and i bake with it quite often, but the density of an all purpose flour (gluten free) in this was what the bread was originally missing. I also used a good quality grass fed butter than brings a richness that coconut oil just can’t give it. Of course you can use coconut oil, but I highly suggest a good butter. It’s also refined sugar free, using just a little coconut sugar and the sweetness from bananas.
Ingredients
Method
- Preheat oven to 350F
- In a large bowl, whisk the egg. Add the mashed bananas, butter, coconut sugar, maple syrup, and vanilla. Stir to combine.
- In a smaller bowl, combine with flour, salt, and baking soda.
- Add the flour to the wet bowl and stir until just combined. Careful to not over stir. Gently stir in the walnut pieces.
- In a greased bread tin, spoon in mixture. Bake for about 45 minutes. Baking time will depend on oven. Mine bakes at 45 minutes max! Remove, cool for at least 10 minutes, then remove to a wire rack to completely cool. Enjoy!
Notes
