I’ve been trying for awhile now to get the right combination to make a banana bread that’s not full of white processed flours and refined sugars, that doesnt taste like you’ve got dirt in your mouth. And last week i kind of fluked it…
I baked it again after coming home from a beautiful dinner with Aidan at the Wayside Inn in South Melbourne where we filled our bellies with premium steak and sides. On the way home an old No Doubt song came on the radio that has got to be my favourite from this band- Sunday Morning. So in our typical fashion we rocked out like the car was our stage and the overtakers on the freeway were our audience.
I found the album on Spotify and continued to rock out like I was Gwen in my very own kitchen with bare feet and spatula in hand.
I’m telling you this not to embarrass myself, but because i made a discovery; baking is so much more fun when you’re baking AND dancing. Why don’t you try baking this banana bread to your favourite rock song from your childhood/ early teen years?
So here is my Classic Banana and Walnut Bread recipe:
- 1/2 cup of coconut flour
- 1/2 cup of buckweat flour
- 2 eggs
- 2 eggwhites
- 2 teaspoons of gluten free baking powder
- 1 teaspoon of bi-carb soda
- 3 very ripe bananas
- 1/4 cup of olive oil
- 1 tablespoon of sweetner of choice
- 1/2 cup of roughly chopped walnuts
- Pinch of salt
- Combine all the ingredients except the walnuts in a food processor until completely blended and smooth
- Add half the walnuts into the batter and stir through
- Pour the batter into a lined standard bread tin
- Sprinkle the remaining walnuts on top of the batter
- Bake in the oven at 150 degrees for 50 minutes or until cooked through. If the top of the bread is getting too dark put some foil over the tin
- Wait until cool to remove from the tin
- Makes 10 slices
Sweetener- i used maple syrup but for a fructose free option you could use rice malt syrup, for a sugar free option you could use liquid stevia or xylitol.
For a completely vegan recipe substitute the eggs for 3 tablesoons of chia seeds in a cup of water. Leave it for 20 minutes or so to allow the chia seeds to expand and gellify before adding to the batter.
Garnish the top of your bread with whatever you like! Coconut flakes is a great alternative to the walnuts.
You could use any kind of flours you like, other suggestions are quinoa flour and tapioca flour, I wouldn’t recommend coconut flour on it’s own because it absorbs alot of liquid and can dry out the bread.
I am not under any misconception that my banana bread is “healthy”, but it is healthier than the banana bread you can pick up from woolies because it’s refined flour and refined sugar free. It is definately not something I would recommend as an every day food, but rather a treat food. If you are trying to lose weight this bread isn’t going to help you. But who cares! It tastes delicious!