Banana nut bread. Could there be any better smell from the oven on a Saturday morning?
This is a treat any time of the year, and celiacs shouldn’t have to go without. This is a recipe I’ve used numerous times and, without fail, I’ve been delighted with the results.
The following ingredients will give you a very good loaf of banana nut bread, but you can also add a touch of cinnamon for just a little different flavor. And I doubt I have to tell anyone that this is best enjoyed while warm and slathered with butter.
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Ingredients …
3 medium ripe bananas, plus more for garnish
2 c. old-fashioned rolled oats
2 large eggs
1/2 c. pure maple syrup
1 tsp. baking soda
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/2 c. chopped walnuts, toasted
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Directions …
Preheat oven to 350° and line an 8”-x-5” pan with parchment paper.
Combine bananas, oats, eggs, maple syrup, baking soda, vanilla, and salt in a blender. Blend until you have a smooth batter, about 1 minute. Fold walnuts into the mixture.
Pour batter into prepared pan and arrange banana slices on top. Bake until a toothpick inserted into the middle of the bread comes out clean, about 20 minutes.
Let cool in pan for 15 minutes, then invert loaf onto a cooling rack to cool completely.
TammySue Vincent is a celiac and the editor’s wife.
