The nutritious combination of ingredients makes this banana bread hearty and decadent, without dairy, gluten, or refined sugar.
Author: Mariela Alvarez Toro, adapted from Elana’s Pantry
Recipe Type: Baking
3 large extra ripe bananas
¼ cup maple syrup
1 tbsp. honey
1 tbsp. vanilla extract
¼ cup coconut oil
1 tsp. cinnamon
1 ½ cups almond flour
1 cup gluten-free rolled oats flour
½ tsp. sea salt
1 tsp. baking soda
¾ cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with coconut oil. Set aside. To make oat flour, place 1 cup of rolled oats in a food processor and pulse until it resembles coarse flour. Set aside.
Add bananas, eggs, maple syrup, honey, vanilla, and coconut oil to a blender. Pulse until smooth and well incorporated. Add dry ingredients and pulse until well incorporated. Ingredients should be well mixed after a couple of pulses. Add half of the walnuts. Mix into the batter. and Pour batter into greased pan. Add rest of the walnuts over the top. Bake for 30 minutes. Reduce heat to 325 degrees Fahrenheit and bake for another 20 minutes.
Remove from oven and let cool completely before transferring out. Tastes best warm, with a drizzle of honey.
Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.