I’m a sucker for a chunky slice of banana loaf. Of course it’s even better with morsels of walnut and melty nuggets of dark chocolate! Whack me off a decent wedge, hand me a coffee, and I’m set.
This version is a wonderful treat for a morning tea gathering on these chilly days. The loaf you see here didn’t last long in our house, what little amount that remained after day one was snaffled up for breakfast the following morning. I take that as a compliment!
Banana Walnut Loaf
2 ripe/overripe bananas, mashed with a fork
1 tsp vanilla extract
2 tbsp honey
2 tbsp coconut oil (or butter if you’re ok with dairy) melted
1 cup ground almond
4 tbsp tapioca/arrowroot flour
1 tsp cinnamon
1 tsp baking soda
1/8 tsp salt
1/3-1/2 cup walnuts, chopped
50g/0.8oz dark chocolate, chopped – optional
Preheat the oven to 160’C/320’F. Grease and line a loaf tin.
Mash the bananas (with a fork) in a large bowl. Add the eggs, vanilla extract, honey, and melted coconut oil or butter and mix well to combine. Sift over the ground almond, tapioca flour, cinnamon, baking soda, and salt, folding gently to achieve a smooth mixture. Fold in the nuts and chocolate (if using) then pour into the prepared loaf tin.
Bake for approx 30mins until ‘spongey’ when gently pressed. Allow to cool slightly before removing from the tin then sit on a wire rack. It’s delicious still warm (with melty chocolate inside) or cooled any time of the day.