Walnut Banana Bread

You know what good banana bread reminds me of? Home.

It’s one of those comforting baked goods that we’ve all grown up with (since every grandparent or parent seems to have a good recipe in their book of secrets.)

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This recipe has been a long time coming. It seems like such a simple thing to make, but it has actually taken HOURS and HOURS of time in the kitchen (plus several failed banana breads) to come up with this recipe. I wanted to make a slightly healthier option that could rely on the bananas, rather than lots of sugar, to provide its sweetness. For me bananas offer more than enough sugar to soothe my sweet tooth, which is why this recipe only uses ¼ cup of coconut sugar.

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I’ve trialled lots of different topping options for this banana bread, including banana itself and different kinds of nuts. I went with coconut sugar and walnuts since it’s actually one of my favourite combos to sprinkle over pancakes. It adds a nice crunch to the top and a hint of sweetness that’s always welcome!

Personally, I love to eat banana bread warm with some natural almond or peanut butter, but you could serve it with vegan ice cream, coconut cream, or even some of my caramel sauce. If stored correctly in an airtight container, this banana bread lasts a good five days, so you can take a little treat to school or lunch every day!

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So get baking and be sure to share a pic on Insta with the hashtag #thehungrypiggy. I’d really love to see how your banana bread turns out!

Walnut Banana Bread

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients

DRY INGREDIENTS

  • 2 cups of plain flour
  • ¼ teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¼ cup of coconut sugar (plus 2 tablespoons for topping)
  • ¾ cup of toasted walnuts (plus 1/2 cup for topping)

WET INGREDIENTS

  • 3 large ripe bananas (mashed)
  • 1 cup of almond milk
  • 1 teaspoon of apple cider vinegar
  • 1 tablespoon of vanilla essence

Directions

  1. Preheat oven to 175 degrees Celsius.
  2. To make the topping, combine 2 tablespoons of coconut sugar and ½ cup of raw walnuts and process. Set aside for later use.
  3. Combine dry ingredients in one bowl.
  4. In another bowl, mash bananas and add the other wet ingredients.
  5. Pour wet mixture into dry ingredients and mix until just combined.
  6. Pour mixture into a lined baking tin and sprinkle topping all over.
  7. Place in the oven and bake for 75 minutes or until a knife comes out clean.
  8. Serve with vegan butter or nut butter. Banana bread keeps well for 5 days if stored in an airtight container.