07 January 2012

Banana Walnut Bread

Last recipe in this loaf series!

I grew up eating lots of banana bread. 
Both of my grandmothers used to bake it often. Either in loaf form or muffin form.
This was my fave. No matter the shape.

And although I am not the biggest fan of bananas...  I still love a good banana bread!
But it can't be too sticky sweet or too moist. It must be light and spongy and a little more on the dry side! And I love the crunch that nuts bring to the mix!

Here's what I'm talking about!

Banana Walnut Bread

Preheat oven to 350 degrees.
Grease or line with parchment paper a standard loaf pan or an 8x8” glass pyrex dish.
Mix the following into a blender to make buttermilk and set aside :
1/4 cup vanilla So Delicious coconut milk or almond milk
1/2 tsp lemon juice

In a large bowl, sift and whisk the following ingredients :
2 cups + 1/4 cup spelt flour
1 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 + 1/4 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp vanilla powder

Add the following ingredients to the buttermilk in the blender and blend until smooth :
2-3 medium ripe bananas, broken up
¼ cup applesauce
1/2 cup brown sugar, loosely packed
1/4 cup cane sugar
4 Tbsp coconut oil
3 Tbsp pure maple syrup
1 tsp blackstrap molasses
1/4 tsp pure maple extract

Add the wet mix from the blender to the dry mix in the large mixing bowl. Stir until batter is just combined and gently fold in :
¾ - 1cup toasted walnuts, roughly chopped or crushed

Pour into the greased loaf pan and bake for about 50 minutes if using a standard loaf pan or for 25-30 minutes if using an 8x8” glass pyrex dish.

Oh! And if you're feeling a little crazy, whip up a little maple glaze to pour over the warm banana bread!
Make it using a little powdered sugar and maple syrup. Maybe even a little vanilla. Adjust the ratios according to how thin or thick you want your glaze to be!


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