Just doesn’t get any better than this banana walnut bread!
Banana Bread (SCD)
A combo flour banana nut bread.
Yield: 8 slices
- ¾ c almond flour I use fine ground 12 tbsp
- ¼ c coconut flour I use fine ground 4 tbsp
- ¾ tsp baking soda
- ½ tsp salt
- ½ c walnuts chopped
- 2 tbsp extra virgin olive oil
- 3 eggs large
- 1 c banana very ripe bananas - 2 medium
- ¼ c honey raw, uncooked
- Preheat oven to 350 F
- Use a 8x5" pan baking pan lined with parchment paper to make it easier to remove. OR, grease with coconut oil or salt free butter.
- Combine the dry ingredients in separate bowl and whisk to mix. I use a stand mixer.
- Whisk wet ingredients in medium bowl to combine well.
- Add the wet ingredients into the dry ingredients and stir/mix to ensure the batter is well blended.
- Add the batter to the baking pan.
- Bake for 40 minutes or until the top is browned or passes the toothpick test. Cover with tinfoil if more baking needed.
- Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
See notes for updates.
For one loaf use a 8x5" pan, but you could try cupcakes or mini-muffins, but bake time varies greatly, keep a close eye. Tips
- from Rachel Turet: "If your muffins are mushy, use more nut flour than the recipe calls for. I simply add more nut flour until the dough reaches a plastic consistency. It should be stiff enough for kneading rather than mix and pour." I added 4 tbsp almond flour, 1 tbsp coconut flour & 1/4 baking powder.
- from Lucy: "The way I've gotten around the burned on top yet still wet in the middle, is to bake at 325 F instead of the higher temperature. This allows the muffin or bread to cook all the way through without burning the top." I tried this
Calories: 234kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 295mg | Potassium: 161mg | Fiber: 3g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 1.1mg