Banana Walnut Bread - a healthy banana bread recipe made with whole grains, unrefined sugar, and coconut oil. Feel free to leave out the walnuts, substitute other add in's (chocolate chunks, nuts, etc.). Serve slightly warm or with homemade spice walnut butter, optional.
1cup (300 g)mashed very ripe banana about 3 medium bananas
½cup (120 mL)pure dark maple syrup
½cup (125 mL)melted unrefined, cold-processed coconut oil (*liquid state, but not warm) or vegetable oil
2large eggsroom temperature
1teaspoonpure vanilla extract
½cup (60 g)toasted chopped walnutsoptional
Spiced Walnut Butter (Optional):
4tablespoons (2 oz; 60 g)salted or unsalted butterroom temperature but still slightly firm
3tablespoons (25 g)toasted chopped walnuts
1teaspoonpure dark maple syrup
¼teaspoonground cinnamon
Instructions
For the Banana Bread:
Preheat the oven to 350°F (176°C) with a rack in the center position. Grease a 9 inch x 5 inch loaf pan and set aside.
In a medium bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, salt, cardamom, nutmeg, and cloves. Set aside.
In a large bowl, whisk together the mashed banana, pure maple syrup, melted coconut oil, eggs, and vanilla extract until well combined. Add the dry flour mixture to the wet ingredients and fold in with a large spatula until the flour is just absorbed. Gently fold in the chopped walnuts.
Pour the batter into the greased loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan on a cooling rack for 5 minutes, then remove from the pan and allow the loaf to cool on a rack for at least 15 to 20 minutes before slicing with a serrated knife.
Leftover banana bread can be wrapped in aluminum foil and stored in a large ziploc bag at room temperature for up to 3 days.
For the Spiced Walnut Butter (Optional):
Combine the butter, toasted (and cooled) walnuts, maple syrup, and cinnamon in a mini food processor. Pulse until mostly smooth, scraping down the sides of the bowl with a spatula to ensure that all of the ingredients are incorporated evenly.
Transfer to a small bowl. If not using immediately, cover with plastic wrap and store in the refrigerator, allowing it to soften slightly at room temperature before serving.
Tips for Success:
Make Nut Free: Leave out the walnuts!
Feel free to adjust and adapt the spice measurements to your liking! I prefer a generous amount of baking spices. If you do not have cardamom on hand (or do not wish to purchase it), just leave it out.
Baking Tip: Store your whole wheat flours in the freezer. This will give them a longer shelf life and help them retain the nutritional benefits since the natural germ and bran in whole wheat flours can become rancid with time. Just remember to allow your flour to come to room temperature prior to baking, unless you are preparing pies or other pastry doughs that require chilled ingredients.