nutty banana bread

 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

dry ingredients:

2 cups almond meal

1 cup arrowroot powder

1/3 cup flaxseed meal

1 tbsp cinnamon

1 tsp salt

1 tsp baking soda

wet ingredients:

1/4 cup oil

1/3 cup honey (more if you like)

3 eggs

1 tbsp apple cider vinegar

1 tbsp vanilla

4 rotten bananas

stir ins:

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.


14 thoughts on “nutty banana bread

  1. This recipe sounds awesome! Something I will definitely try… I love banana bread, but after giving up grains, I haven’t been able to find a good recipe.

    What kind of oil did you use? I usually use coconut oil, but I have a feeling the coconuttiness would overpower the banananess…

    • yes, i do hope you try it!
      i used olive oil. i find liquid oils, as opposed to butter or coconut, work best here.
      thanks for the comment, please let me know how you like it!

  2. Wow! A grain free banana bread! Cool! So happy to connect with you. I will stick you in my blog roll on the Cavewoman Cafe. Thanks for finding me!

  3. This recipe looks wonderful and I plan to try it, since we like banana bread here.

    I do have one correcti0n (since I am a retired English teacher):

    “this bread is wonderful on it’s own”

    “it’s” is a contraction of “it is” — always.

    When you use “its” as a possessive pronoun (as in your text), it does not take the apostrophe, and should not have it. Stray apostrophes are ubiquitous these days, so it’s no wonder that people get confused as to when they should be used. Thanks for listening!

    • lois-
      your comment went unanswered for quite sometime. this was purely out of forgetfulness and i apologize! i corrected my it’s in this post, so i hope you haven’t flunked me already. it’s easy for apostrophes to slip in and out when typing up a post where my focus is mainly on the recipe itself. thanks for noticing.
      wondering if you’ve tried the banana bread yet?

  4. Great recipe! I made it last night and it was a hit at work today. Good use of flaxseed meal. I need to get some less flavorful olive oil for these recipes, or maybe use melted butter.

  5. Pingback: Gluten Free Banana Muffins. | Unfettered Life

  6. Do you really mean 1 CUP of arrowroot powder? That seems like a lot, considering only up to 1-2 Tbsp are usually used in most recipes – just double-checking. Thanks!

    • yes, really, one cup! there are a lot of liquids to soak up in this recipe!
      if you do not have one cup, you could sub in tapioca flour/starch.
      trust me on this one, it is moist and delish!

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