Breakfast & Brunch/ Desserts

Walnut & Banana Bread

Banana Bread with Transversal Banana Slice Tray View
Beautiful side view of cut banana bread on Lebanese ceramic with blue leaves

Walnut & Banana Bread

Print Recipe
Serves: 10 Cooking Time: 90 min

Ingredients

  • 3 ripe bananas plus one for decoration
  • 4 tablespoons of melted coconut oil
  • 5 tablespoons of your favourite sweetener (maple, agave, rice syrup etc)
  • 1 tablespoon of grind flaxseeds mixed with 2 1/2 tablespoons of water, let to soak up the water 5 minutes
  • 1 1/2 vanilla extract (optional)
  • 140 g of oats flour (just grind up your oat flakes)
  • 70 g of almond flour (same)
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of soda bicarbonate
  • a pinch of salt
  • 50 g of chopped walnuts plus a handful for decoration
  • 50 g of blueberries

Instructions

1

Preheat the oven at 180 degrees Celsius and cover a 20 cm bread tin shape with baking/parchment paper

2

Mash the 3 bananas with a fork and mix them with the coconut oil, the syrup/honey, the flaxseed mix, the vanilla extract

3

Mix the dry ingredients together: the oats flour, the almond flour, the cinnamon, the baking powder, the soda bicarbonate, the salt

4

Now put together the dry and the wet ingredients and incorporate them into a dough

5

Add the chopped walnuts and the blueberries making sure you distribute them evenly and pour the mass into the bread tin

6

Decorate with the fourth banana cut along its length (interior upside) and with the remaining handful of chopped walnuts

7

Bake for 50-60 minutes. The bread is ready when you insert a toothpick or the blade of a knife and when removed remains clean

8

Let cool down completely over a grid before serving

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2 Comments

  • Reply
    Ayn Sanson Dwan
    August 23, 2020 at 11:42 am

    Superbe blog, qui transpire la passion à l’état pur… Ayn Sanson Dwan

    • Reply
      AlexB
      September 3, 2020 at 5:57 pm

      Merci beaucoup! La cuisine est une expression reflétant de l’âme.

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