I’m just going to come out and admit it. I have a major issue with time management and punctuality. Things are usually pretty last minute with me and almost always late. This recipe is no exception, since I promised to post it weeks ago on Instagram, but…in my own defense, I had to make it again to record the measurements; something I’m equally bad at. But I did make it again. Yesterday. Just for you. So there’s love in the effort, you see. Even if it’s not perfect. 😉 
This banana walnut bread or ‘loaf of heaven’ ; is laced with cinnamon and sugar, plus a hint of nutmeg and just enough earthy nutty crunch to transport you to the world of twinkling lights, cozy blankets, and stories around a crackling fire. These flavors obviously remind me of autumn or even winter, but sometimes it’s fun to borrow magic from another loved season , and revive all those relatable emotions in the kitchen.
So if you’re down for a little Christmas in July, let’s get dancing.
Ingredients:
- 2 ripe bananas
- 1 C coconut sugar
- 2 tsp vanilla extract
- 2 pasture raised eggs
- 2 C all purpose gluten free flour (found on the blog, or Bob’s Red Mill Baking Mix works fine)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 C coconut milk
- 1 C chopped walnuts
- 1 TB organic granulated sugar
- 1/2 TB cinnamon
- About a TB all vegetable shortening (Nutiva’s super food brand) for greasing loaf pan
Pre-heat oven to 350 F and grease loaf pan with shortening.
In a large mixing bowl add flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Whisk together and set aside.
In a stand mixer fitted with flat beater attachment; add bananas and coconut sugar. Beat until combined. Add vanilla and eggs. Beat smooth. Beginning and ending with flour; alternate flour and coconut milk to banana mixture. Once everything is mixed together well, use a rubber spatula and scrape sides while folding in the walnuts. Pour batter into loaf pan. In a small separate bowl, add the remaining cinnamon and sugar. Sprinkle and pat this mixture lightly on top of unbaked loaf. Pop in the oven and bake for about 45 minutes or until toothpick comes out clean from the middle. Allow to cool slightly before removing from the pan. Allow to cool almost all the way before slicing. Serve with softened pasture raised or vegan butter OR all. by. itself. XO
- 2 Ripe bananas - the ones with those cute brown freckles
- 1 C coconut sugar
- 2 tsp vanilla extract
- 2 pasture raised eggs
- 2 C AP GF flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 C coconut milk
- 1 C chopped walnuts
- 1 TB granulated sugar
- 1/2 TB ground cinnamon
- 1 TB all vegetable shortening for greasing loaf pan
- Pre-heat oven to 350 F. Grease loaf pan. In a large mixing bowl, add flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg and whisk together. Set aside.
- In a stand mixer fitted with flat beater attachment, add bananas and coconut sugar. Mash together. Add eggs and vanilla. Beat until smooth. Beginning and ending with flour; alternate flour with coconut milk adding to banana mixture. Stop mixer and scrape sides with rubber spatula. Fold in the chopped walnuts and transfer to loaf pan. In a small mixing bowl, combine remaining cinnamon and sugar. Sprinkle and pat this mixture lightly on top of unbaked batter. Pop into oven and bake for about 45 minutes or until set. You may want to check center with toothpick to be sure center isn't still too soft. Allow to cool slightly before removing from loaf pan. Allow to cool almost all the way before cutting.
Oh Mary, I know you hit again! I can’t wait to try this recipe!
Yay! Thank you so much, lovely! I hope you love it! xoxo
I am so glad you commented on my post! It fills my heart to see all of the sweet babies helping in your kitchen. What lovely photos (and bread!)
Aw, I’m so glad I found you, too! Thank you so much for stopping by!