I’m a planner, in just about every aspect of my life. If things are questionable or up in the air, I kind of panic and lose my cool. I start to debate between options or decisions until I tie my brain in knots and am almost totally incapable of making a decision.
Some time away from the topic at hand sometimes gives me clarity, or I ask Mom for advice. Mom knows best 🙂
While I do not make formal meal plans for each week, generally speaking, I like to have an idea of what I might eat for the next several days. This way I can make sure I have needed ingredients on hand and I’m not over buying or over making food.
As well as I planned almost every single aspect of our move (I’m not shy to say hard work and planning paid off. If you’re moving and want some advice, just ask!), I had half a freezer full of baked goods left. Mom, my aunt and uncle, and I tasted our way through a lot of it, but not everything.
So I shared with my neighbors who, as odd as it sounds, I’d gotten closer with as the move approached. They got big paper grocery bags full of stuff. One neighbor did get some of this Maple Walnut Banana Bread. When she ate it, she texted and said she was thinking of me. We don’t keep in touch as much as we should, but the neighbors I left behind are in my thoughts as much as the new ones I have connected with.
I wish I had a chance to eat more of this bread. At least I know there are some overripe bananas in the kitchen waiting to be turned into this addictive bread once again. If you didn’t know, let me tell you that maple and walnuts are best friends. There’s something about the savory earthiness of the walnuts that plays with the sweet earthiness of the syrup that makes magic.
Luckily both maple and walnuts go amazingly with banana so this bread was born. Add the optional (but is it really?) vanilla bean glaze and breakfast is served.Print
Grain free, dairy free, refined sugar free banana bread with crunchy walnuts and complex maple syrup.
1 ¾ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca flour, ¾ cup coconut flour)
1 teaspoon baking soda
½ teaspoon sea salt
½ cup maple sugar
¼ cup pure maple syrup
½ cup olive oil
1 teaspoon vanilla bean powder
2 large eggs
4 overripe bananas, mashed
¾ cup toasted walnuts
1/3 cup coconut butter, melted
2 tablespoons pure maple syrup
1 tablespoon unsweetened almond milk
½ teaspoon vanilla bean powder
Preheat oven to 350 degrees F / 325 degrees F convection. Oil a loaf pan.
In a large bowl, stir together sugar, syrup, oil, and vanilla. Stir in the eggs until well incorporated. Stir in the flour, baking soda, and salt until just combined. Mix in the bananas, followed by the walnuts.
Pour into the prepared pan and bake about an hour until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely before glazing.
For the glaze, whisk together the coconut butter, syrup, milk, and vanilla until a spreadable consistency forms, adding more milk if necessary. Drizzle over bread, slice, and serve. Bread may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature a couple hours or in the microwave 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour