I have been buying (organic) bananas in bulk lately because there are so many decadent desserts that are just that much better with bananas – not to mention smoothies! Since the bananas are better when they’re overly ripe, for taste and health reasons, I like to buy bananas a lot so I have ripe ones and some that are on their way to ripeness and beyond!
I was supposed to make this bread a few days ago but was just so busy, I told myself I would make it over the weekend. Well, for those of you who know, this winter has been crazy cold and snowy, but the last two days have been absolutely gorgeous and I was enjoying most of it by being outside with the fam – Justin and Roscoe. Needless to say, it quickly became Sunday afternoon and my bananas were on the verge of becoming fruit fly heaven.
I’ve never tried out this recipe before, and I literally just began pulling ingredients out of the cabinets that I thought would make for a delicious banana bread. The only thing I was a little short on was maple syrup. I had just about one third of a cup left and I wanted to add more sweetness.
I decided to try out the bottle of molasses sitting on my windowsill and it worked super well in this bread. The end result was a banana nut bread that is chewy, sweet, crunchy, and gooey. The warm, oozy bananas were just the right ying to the walnut’s crunchy yang. And yet another plus, your home will smell amazing for the rest of the day.
So enjoy! And let me know how yours came out!!
- 6 overly ripe bananas
- 1 cup quick oats
- 1 cup almond meal
- 1 cup raisins
- 1 cup walnuts
- 1/2 cup brown rice flour
- 1/3 cup unsulphured molasses
- 1/3 cup maple syrup
- 2 Tbsp cinnamon
- 2 Tbsp Chia seeds
- 1 Tsp Vanilla Extract
- 1 Tsp Almond Extract
- Coconut Oil for greasing pan
1. Preheat the oven to 350 degrees.
2. In a blender or food processor, combine all of the ingredients EXCEPT two of the bananas, raisins, and walnuts.
3. Chop the remaining two bananas.
4. Once blended, add in the walnuts, raisins, and chopped up bananas. This will give the bread added texture.
5. Grease the bread pan (9 x 5 x 3) with coconut oil (or oil of your choice). Pour in the banana bread batter and cook for about 1 hour and 15 minutes. Check the bread by sticking a knife into the center – if the knife comes out clean, your bread is done! Let it sit for 15 minutes to cool.