Banana Nut Bread
Active Time: 10 minutes | Total Time: 1 hour 10 minutes | Serves 8 | Vegan | Gluten Free
- Vegetable oil nonstick cooking spray
- ½ cup coconut oil
- 1 cup walnuts
- 3 ripe bananas
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free all-purpose flour (such as King Arthur Measure for Measure) or regular all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
Heat the oven (with the oven rack in the middle) to 350°F. Spray and 8½ x 4½-inch loaf pan with cooking spray.
Spread the walnuts onto a rimmed sheet pan and bake until fragrant and crisp, about 10 minutes. Let cool then chop.
In a small skillet, melt the coconut oil over low heat.
In a large bowl, use a potato masher to mash the bananas. Add the sugar and vanilla extract and whisk in. Whisk in the oil. Add the flour, baking powder, baking soda, salt, and cinnamon and stir in. Stir in the walnuts.
Scrape the batter (it will be thick) into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 55 minutes. Let cool on a wire cooling rack for 5 minutes in the pan before unmolding. Let cool completely before slicing.
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