Banana bread is one of my absolute favourite snacks and I love to play around with trying different flavours. I’ve developed my base recipe over the last couple of years using a combination of healthier flours and other ingredients like flax seed and chia seeds. It’s amazing how deliciously different it is from anything that you buy commercially. This banana walnut bread uses the natural sweetness of the fruit and just a little bit of honey or pure maple syrup.
You’ll find the recipe for my original banana loaf HERE
In fact, the only banana bread I eat these days is my home made recipe. Not just because I know the ingredients are all fresh and natural, but because it tastes so much better! So here’s my latest version: banana walnut bread. It’s been tried and tested by the Wendy’s Way community with positive reviews, so I hope you enjoy it too!
- 2-3 bananas, depending on size
- 2 large eggs
- 1 tbsp honey or pure maple syrup
- ¼ cup coconut oil or butter
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- ½ cup almond meal
- ¼ cup coconut flour
- ¼ cup flaxseed
- 1 cup chopped walnuts
Preheat oven to 175℃ and line a loaf pan with baking paper.
Mix the dry ingredients together in a large bowl and set aside.
Chop the bananas into small chunks and place in a small bowl. Add the eggs, melted coconut oil/butter, maple syrup and vanilla and blend until well mixed. (I use a stick blender).
Fold wet ingredients into the dry ingredients until well mixed.
Fold the walnuts through the batter.
Pour into prepared loaf pan and bake in the oven for 45-50 minutes, or until golden on top and a skewer comes out clean.
Enjoy warm from the oven on it's own or spread with butter.
- I've found that turning the oven down to about 160℃ for the first 20 minutes and then up to 175℃ gives me a good result.
- Pure maple syrup is my preferred sweetener, as I love the flavour it adds to bananas.