Recipes
Banana Walnut Loaf
Moist, flavorful, and naturally sweetened, this Banana Walnut Loaf is a wholesome take on a classic favorite. With ripe bananas, almond butter, and a touch of cocoa, this loaf is packed with nourishing ingredients while delivering a rich, comforting taste. Whether served warm with a drizzle of honey or enjoyed as a grab-and-go snack, it’s the perfect balance of indulgence and nourishment.
Chef’s Tip
Ingredients
- 7 large Medjool dates, pitted, soaked, and finely chopped
- 1 tablespoon ground flaxseeds + 2 tablespoons water
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla powder
- ½ tablespoon cocoa powder
- 1 ½ large ripe bananas
- 2 tablespoons almond butter
- ¼ cup finely chopped walnuts
- ⅓ cup chickpea flour
- ⅔ cup almond flour
- ⅛ cup coconut oil, melted
Directions
- Preheat the oven to 350°F (175°C). Soak the dates in hot water for a few minutes until softened.
- In a small bowl, mix the flaxseeds with 2 tablespoons of water and let sit for at least 5 minutes to form a gel-like consistency.
- In a large mixing bowl, combine nutmeg, sea salt, vanilla, cocoa powder, mashed banana, almond butter, and chopped walnuts. Stir well until fully incorporated.
- In a separate bowl, whisk together the chickpea flour and almond flour.
- Add the wet ingredients to the dry ingredients, stirring until combined. Then mix in the melted coconut oil.
- Grease a muffin tin or a loaf pan (8 x 4 x 2 ½ in.) with coconut oil.
- Divide the batter into 6-7 muffin molds or pour it into the prepared loaf pan.
- Bake for 20-30 minutes, checking for doneness with a toothpick. If baking in a loaf pan, it may require an additional 10 minutes.
- Let cool before slicing and serving.
Chef’s Tip
For an even richer flavor, toast the walnuts lightly before adding them to the batter. Want a bit of extra sweetness? Serve with a drizzle of honey or a smear of almond butter for a decadent yet nourishing treat.
