Grinding walnuts and oats into flour gives this banana bread a moist, tender crumb and a rich, nutty flavor. Ripe bananas bring natural sweetness, walnuts add plant-based omega-3s and whole grains supply fiber, all in a loaf made entirely from plants. The batter comes together quickly, and the recipe makes two loaves: one to enjoy now and one to share or freeze for later. For the sweetest, most fragrant bread, use bananas with plenty of brown spots.
Servings: 24
Prep time: 5 minutes
Cook time: 45 minutes
Recipe Ingredients:
2 and 1/2 cups walnuts
1 and 1/2 cups rolled oats
4 large over-ripe bananas, mashed
1 cup cane sugar (organic, natural, or raw)
1 and 3/4 cups white whole wheat flour
1 tablespoon baking powder
1/2 cup coconut oil, melted
1 teaspoon sea salt
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Line two 9×5-inch loaf pans with parchment paper.
2. Process walnuts in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to walnut flour. Mix bananas and sugar together in a bowl; add to walnut flour mixture. Stir white whole wheat flour, baking powder, coconut oil and salt into walnut flour mixture until batter is thick and well-mixed. Spoon batter into prepared loaf pans.
3. Bake in preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.
Nutritional Data: 218 calories; 14.1 g fat; 22.9 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 135 mg sodium.
Copyright © AdventHealth Press
