I have a confession to make… I mostly buy bananas based solely on their future baked-good potential. Do I eat bananas? Sure, every so often. But 9 times out of 10, only a select few bananas are actually enjoyed in our house in their raw, natural state. They sit on the counter, at first with their greenish tinge, which is when my son and father-in-law most prefer to eat them. Once they have a few speckles of brown, during the incredibly short window of time that exists between not- ripe-enough and too-ripe, that is when my daughters and I like them best. Then, all of a sudden, they are dressed in the brownish-black wardrobe that marks their final demise- the point of no return. There is no banana-eating at this point, only banana-baking…
I love bananas, I really do. But there are just so many other fruits I enjoy eating fresh more than bananas. Should I buy fewer bananas? Should I try harder to capitalize on the peak-ripeness period so fewer bananas are left on the counter, cold and lonely and isolated from the rest of the fruit basket? Ehhh… maybe? But then there would be fewer quick breads and not-so-many muffins. And that sounds like a sad world I just don’t want to live in. I mean, come on… would a thick slice of this not brighten your day? (If you say no, it may be time we question the foundation of our friendship… just sayin’.)
And then there is the scent… I swear, fresh-baked banana bread is THE quintessential comfort smell, bringing about feelings of coziness and warmth. Throw in a hint of cinnamon, some toasted walnuts, and pure maple syrup… can we make a candle outta this sh*t? Seriously though, can we…?
*Side note: I have come to realize I need to be more timely in creating these posts. It is painstaking to relive the deliciousness of this bread while not having any to eat. Big sigh.*
This Maple Walnut Banana Bread is gluten-free, dairy-free, and has no refined sugars in it, but you would never know if I didn’t tell you. I think I mentioned before that I found a really great GF flour combination that seems to be working incredibly well in every recipe I try- almond flour complimented by tapioca flour and coconut flour. The texture is pretty spot-on, and this trio also seems to keep the end result from being too dry or crumbly.
I really was impressed with how quickly this recipe came together. Throw everything in the food processor or blender, except the walnuts, mix it up, and pour into your bread pans. Top with some toasted walnuts and then drizzle the top with a little extra maple syrup for good measure, and you are about an hour away from banana bread bliss.
Maple Walnut Banana Bread
Maple Walnut Banana Bread
6 large, overripe bananas
4 large eggs
4 tbsp vanilla
4 tbsp pure maple syrup, plus more for drizzling
4 C almond four
1/2 C tapioca flour
2 tbsp coconut flour
2 tsp baking soda
1/2 tsp pink Himalayan sea salt
2 tbsp cinnamon
1 tsp nutmeg
1/2- 3/4 C chopped and toasted walnuts
- Preheat your oven to 350 degrees F. Spray two 9×5 bread pans with nonstick coconut oil cooking spray.
- Place all ingredients except for walnuts in a food processor or blender and pulse until completely mix. Evenly divide the bread dough between the two prepared pans.
- Sprinkle toasted walnuts on top, then lightly press into the dough. Drizzle additional maple syrup, to taste, on top of the walnuts.
- Bake for 45-55 minutes or until a toothpick inserted in the bread comes out mostly clean and the tops are golden brown.
- Let cool before slicing and serving.
Start saving your bananas now so you can bake up a couple loaves over the weekend. Enjoy one for yourself and your family and give one to your neighbor, because the world needs more of that… Life is better with banana bread.