My husband loves Banana Nut Bread and so do I . Every week I buy him organic bananas for his snack. This week he did not eat them for a snack, so mama had to make some banana nut bread for us. I love this recipe because the ripe bananas makes it sweet and I only used 1/4 cup of brown sugar. You can see from the pictures, I like it rustic. It’s not pretty, but delicious.
This will be our snack over the weekend. Psst… Remember to Set the Table with Love. 🙂
1 cup mashed organic ripe bananas ( I ended up using 3 bananas)
2 large organic eggs, beaten
1/4 cup organic olive oil
1/4 cup light brown sugar (packed down)
1 cup sorghum flour
1/2 cup tapioca starch
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup walnut pieces
Preheat the oven to 350ºF. Line a 9-inch loaf pan with a piece of parchment paper.
In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar till combined. Add the sorghum flour, tapioca starch, baking powder, xanthan gum, baking soda, salt, vanilla and cinnamon and beat until a smooth sticky batter forms. Stir in the walnut pieces by hand, save a few to nestle into the top of the bread.
Spoon the batter into the loaf pan and spread evenly, if you like. I gently spread mines because I wanted that rustic bread look. Nestle into the top some extra walnut pieces. Bake on the center rack for 55-60 minutes, if necessary, depending on your oven, until the center is done. Use a wood kabob stick or like my mama use to do, poke a knife down the center, gently. If it comes back clean, it’s a done deal.
Ovens vary, so check the loaf at 50-60 minutes. My bread baked for an hour in my Whirlpool.