Description
Wholesome Walnut Banana Bread delivers classic comfort with a nutty twist. Moist crumb and rich walnut flavor create a delightful breakfast or afternoon treat you’ll savor to the last delicious slice.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (360 ml) whole wheat pastry flour
- 0.5 cups (120 ml) almond flour
- 0.5 cups (120 ml) coconut sugar, or regular sugar
- 2 very ripe bananas, mashed (1 cup or 240 ml)
Wet Ingredients:
- 0.75 cups (180 ml) almond milk, or any milk
- 0.33 cups (80 ml) extra-virgin olive oil, more for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Spices and Leavening Agents:
- 0.5 teaspoon sea salt
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 cups (120 ml) chopped walnuts
- 2 tablespoons chopped walnuts
- 1.5 tablespoons rolled oats
Instructions
- Warm the oven to 350°F (175°C) and delicately brush a 9×5-inch (23×13-centimeter) loaf pan with olive oil, ensuring complete coverage.
- In a spacious mixing bowl, thoroughly mash ripe bananas and blend with granulated sugar, unsweetened almond milk, olive oil, pure vanilla extract, and apple cider vinegar until smooth and uniform.
- Simultaneously, in a separate bowl, meticulously sift and whisk whole wheat flour and all-purpose flour with baking powder, baking soda, sea salt, ground cinnamon, and freshly grated nutmeg to guarantee even ingredient distribution.
- Gently merge wet and dry ingredients, stirring minimally to prevent gluten development, stopping when ingredients are just incorporated.
- Carefully introduce chopped walnuts into the batter, folding softly to maintain an even texture throughout the mixture.
- Eloquently transfer the batter into the prepared loaf pan, spreading evenly and creating a smooth surface.
- Adorn the top of the batter with additional roughly chopped walnuts and rolled oats to create a rustic, crunchy topping.
- Place in the preheated oven and bake for 45 to 52 minutes, periodically checking doneness by inserting a clean toothpick into the center – it should emerge without wet batter clinging to it.
Notes
- Dive into a delightful journey of transforming overripe bananas into a moist, nutty bread that celebrates wholesome ingredients.
- Walnuts add a delicious crunch and heart-healthy omega-3 fatty acids, making this bread more than just a sweet treat.
- Perfect for breakfast, afternoon snack, or dessert, this recipe works magic with simple pantry staples you likely already have.
- Feel free to swap almond milk with any plant-based or dairy milk to customize this adaptable bread recipe.
- Store leftover bread wrapped tightly in plastic wrap or inside an airtight container at room temperature for up to 4 days, or freeze for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg