Banana + Nut Loaf

Photo of two Banana + Nut loafs, one is cut.
Two Banana Loafs that I used a whipped cinnamon + sugar butter on — WOW. (I used the frother created mixed butter I will be talking about in this weeks coming post.) Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan: use egg replacement 
[x] Gluten free: use 1+1 GF flour
[x] Weight Maintenance: make with less nuts to decrease the calories.
[O] Keto
[O] Mediterranean
[O] Lectin Avoidance: wheat
[x] Oxalate Avoidance
[x] Purine Avoidance

Banana + Nut Loaf

A loaf of bananas and walnuts, great aroma, great taste, we love it toasted with some cinnamon butter.

Dry Ingredients

  • 1 3/4 C All purPose flour
  • 1 1/4 t Baking powder
  • 1/2 t Baking Soda
  • 1 T Psyllium husk
  • 1 Dash Kosher salt

Wet Ingredients

  • 2/3 C Organic Cane Sugar
  • 1/3 C Olive oil
  • 2 Eggs
  • 2 T Milk (No fat milk)
  • 1 C Mashed ripe banana (REALLY ripe is best)
  • 3 T Walnuts (Finely chopped)

Mise en Place

  1. Oven set to 350F.

  2. Oil the inside of the loaf pan.

  3. Chop the walnuts finely.

Dry Ingredients

  1. Combine 1-3/4C AP Flour in a bowl with 1-1/4t baking powder, 1/2t baking soda, 1T psyllium husk. Add a dash of salt. Mix well with a whisk.

Wet Ingredients

  1. Using a standing mixer, combine the sugar and oil. Then add eggs, one at a time, along with the 2T of milk.

Combine

  1. Mix a bit of the banana, then a bit of the dry ingredients, then banana, then dry ingredients until everything is combined. Then add the well-chopped walnuts to the batter.

  2. Using a spatula, pour the batter into the oiled pan, scraping all the batter out of the mixing bowl. Put the loaf into the oven for 1 hour.

  3. At the hour mark, remove from the oven and test with a toothpick for doneness.

  4. Cool the pan for ~10 minutes, remove loaf from pan and serve.

When I go through the time and effort to make a loaf, generally the minimum I will make is two. I freeze one, and we eat one.

Average sized one and a half bananas make up ~1C of mashed ripe bananas. For me, the riper the better as it gives more of the banana flavor to the loaf. If you want to add more banana’s you can but not too much more for it will make the interior of the loaf doughy-feeling.

The source for this recipe is a very old Betty Crocker’s Cookbook that I have had for decades. I make some changes here or there, but it is a reliable book for old fashioned food. Nuts are optional, I put them in for protein. I add the psyllium husk for fiber since it is so low (you can add more if needed). If salt is an issue skip the pinch of salt and it will still taste great.