Banana Walnut Bread

Banana Walnut bread is a staple in my household.  I bake it all year long, making small tweaks every single time. Sometimes with wheat flour, maybe with sprouted wheat flour, maybe self-rising cake flour, almond flour, gluten-free with brown rice flour,  with less flour-more bananas - but somehow it happens in a jiffy!  There is no need for fancy mixers etc. as you can just mix with a wooden or steel spoon. 

It has now come down to an art more than a science.

This time I used cake flour mixed with sprouted spelt flour, almond meal and added the usual standard ingredients, sugar, eggs, spices, etc.   

Banana Bread Recipe

• Prep time: 10 minutes
• Cook time: 55 minutes
• Yield: Makes one loaf

No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing bowl.

The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

INGREDIENTS

• 4 very ripe bananas, peeled

• 1/4 cup oil

• 1 teaspoon baking soda

• Pinch of salt

• 3/4 cup raw sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

• 2 large eggs, beaten

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon clove powder

• 3 cups of self-rising cake flour + almond meal + sprouted spelt flour

METHOD

1 Preheat the oven to 350°F (175°C), and butter a standard size 9x5-inch loaf pan.

2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the 2 beaten eggs. Stir the oil into the eggs with mashed bananas.

3 Mix in the baking soda, spices, and salt. Stir in the sugar. Mix in all the flour. Gently stir it all in for 5-6 strokes.

4 Add some chopped walnuts and stir in all in gently. 

5 Pour the batter into your prepared loaf pan.  Top with more chopped walnuts if needed. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

6 Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

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adapted from Simply Recipes