We went upstate last weekend for an end of summer mini adventure. With a couple hours of planning, we had found a cute bed and breakfast to stay near a recreational park. Every morning would start with a decadent breakfast of eggs, pancakes, fruits, and coffee. We would eat with strangers and talk about our dogs and getting away from the City. Throughout the day we would hike, drive through farms and stop at self-serve farm stands for strawberries and apples. The air felt fresh, with a hint of soon approaching fall. It was easy, relaxed; without complications.
Getting back put me on the mood for good breakfasts and baking. Since it is no longer scalding hot, I can start using the oven again to test out new recipes like this one.
Banana bread has always been one of my favorites, I don’t eat it often, but when I do, I truly enjoy it. My favorite part of banana bread is how unpretentious it is. Banana bread hides nothing; it is honest and simple. It has no tricks up its sleeve, fancy gimmicks to lure you in. It is humble, and that makes it refreshing to me.
This banana bread recipe is packed with walnuts, made using almond and oat flour, and sweetened with maple syrup and honey. This nutritious combination of ingredients makes this banana bread hearty and decadent, without dairy, gluten, or refined sugar. The walnuts add a mild nuttiness that is hard to resist! But most importantly, this cake is moist with a hint of sweet decadence: pure, comforting, and delicious.
Walnut Banana Bread
Adapted from Elana’s Pantry
Cook time :70 minutes
- 3 large extra ripe bananas
- 3 eggs
- ¼ cup maple syrup
- 1 tbsp. honey
- 1 tbsp. vanilla extract
- ¼ cup coconut oil
- 1 tsp. cinnamon
- 1 ½ cups almond flour
- 1 cup gluten-free rolled oats flour
- ½ tsp. sea salt
- 1 tsp. baking soda
- 3/4 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with coconut oil. Set aside. To make oat flour, place 1 cup of rolled oats in a food processor and pulse until it resembles coarse flour. Set aside.
Add bananas, eggs, maple syrup, honey, vanilla, and coconut oil to a blender. Pulse until smooth and well incorporated. Add dry ingredients and pulse until well incorporated. Ingredients should be well mixed after a couple of pulses. Add half of the walnuts. Mix into the batter. and Pour batter into greased pan. Add rest of the walnuts over the top. Bake for 30 minutes. Reduce heat to 325 degrees Fahrenheit and bake for another 20 minutes.
Remove from oven and let cool completely before transferring out. Tastes best warm, with a drizzle of honey.