Banana Walnut Bread

It's inevitable. Every so often I'll find a pair of bananas, lingering in the fridge after they've clearly gone past their due date, but are still respectable enough to transform into a delectable baked treat. I almost always make banana chocolate chip muffins, but to my dismay, no chocolate chips were to be found! 

I was determined to make a banana bread, and thought about injecting some healthy ingredients into the mix. It was a bit of an experiment, but the results were quite delicious! 

anana Walnut Bread

  • 2 very ripe bananas, peeled
  • 1/4 cup coconut oil, melted [you can also just use 1/3 cup melted butter if you don't have coconut oil]
  • 2 tablespoons butter, melted
  • 1/3 cup sugar [can add less if you'd prefer it less sweet]
  • 1/3 cup light brown sugar [can add less if you'd prefer it less sweet]
  • 1/4 cup maple syrup
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour [can also sub 1/2 cup of this mixture with whole wheat flour]
  • 3 tablespoons ground flaxseed
  • 1 tablespoon chia seeds
  • 1/4 cups uncooked millet
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • pinch grated nutmeg
  • 1/2 chopped walnuts

Preheat your oven to 350 and grease a 9x5 loaf pan. Mash bananas with sugars and maple syrup until slightly smooth. Beat in the egg, oil and butter and vanilla until smooth. Mix in baking soda, cinnamon, nutmeg and salt. Stir in flour in batches until fully incorporated. Stir in flaxseed, chia seeds, millet and walnuts until combined. Bake for 50 minutes and if an inserted toothpick comes out fairly clean, it's done. If not, put it back in for up to 10 minutes more. I personally prefer a slightly underdone banana bread, so I almost never wait to the end of the baking time! Allow to cool completely before slicing. The loaf keeps well wrapped tightly in plastic wrap and placed in the freezer, but it's best served at room temperature with a cup of coffee…mmm.

As you can see, I brought out the loaf and artfully placed it on old wooden boxes on my deck, speckled with an autumnal rainbow of leaves and one rogue little pumpkin. Watson, always a camera hog, and also a lover of banana bread, had to make his presence known during my little food photo shoot.