can you guess what i’ve been into lately? it’s banana bread! yay! i was making this in mini loaves a while back, but a few weeks back, i got to thinkin’, “hey, i want regular sized bread. i deserve it.”
this was around the same time i bought a jar of nutella and decided, “hey, i want nutella on my banana bread. i deserve it.”
and so i did. i made the heck out of it, and i ate the heck out of it. i really like this recipe. i like how moist and sweet it is despite the low oil and sweetener content. this is the same recipe i’ve posted before for banana bread, but i did make slight adjustments so i’ll rewrite it.
this is lightly sweetened, and as always, depends on the blackness of your bananas. i use pretty black ones, (-not the same as photographed) borderline rotten, so mine doesn’t need much sweetener. feel free to add chocolate chips for something a little more “desserty”, or a different kind of nuts if you’re a walnut hater. i thought it would be nice to use almonds and a little almond extract, but mr. hare didn’t sound very interested in that.
this bread is wonderful on its own, with a cup of coffee, or in a nutella sandwich. what? don’t be a square.
nutty banana bread
2 cups almond meal
1 cup arrowroot powder
1/3 cup flaxseed meal
1 tbsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 cup oil
1/3 cup honey (more if you like)
1 tbsp apple cider vinegar
1 tbsp vanilla
4 rotten bananas
1/2 cup or more chopped walnuts
1/2 cup chocolate chips
method: preheat oven to 350f. prep a full-sized loaf pan by buttering it, then lining with parchment paper for easy removal.
combine all dry ingredients in large bowl, breaking up all the clumps. i mash them against the side of the bowl with a spoon.
separately, combine all wet ingredients together. i use a stand mixer for this, throwing the bananas in whole and letting the mixer break them up. you could simply cut them up and stir them into the wet ingredients.
combine the wet with the dry ingredients. grab a spoon, dip it in, and take a good taste. add more honey, vanilla, cinnamon, whatever you think it may need. just keep in mind that the bread will sweeten once the bananas cook, so don’t go overboard with the sweeteners.
by hand, stir in your nuts and optional chocolate.
pour into loaf pan. if it seems like it’s a little full, you can pour off some batter into a few muffin cups.
bake for one hour. the muffins should only take 25 minutes or so.
let loaf cool at room temp for an hour before trying to remove from pan. slice it up and enjoy this bread!
i would really be interested in making french toast with this banana bread, but i’m a little indulgent.