Preparation: 15 minutes
Cooking: 50–55 mins
Servings: 1 loaf, about 10 slices
The delectable and mellow aroma of banana fills the house as you bake this rustic and wholesome loaf. This walnut-studded beauty is delicious straight from the oven as it is, or adorned with a dollop of coconut cream, a gentle trickle of local honey, and extra walnuts for a delightful crunch.
Brain Food Note
Bananas contain vitamin B6, potassium, and vitamin C, which can help preserve memory, promote relaxation, relieve anxiety, and boost mood. Walnuts and almonds supply your brain with healthy fats and protein that keep your brain mentally sharp and positive.
1 1/2 cups almond flour
1/2 cup tapioca flour
4 eggs
3 large ripe bananas
1 teaspoon baking powder
1 teaspoon vanilla paste or extract
1 teaspoon cinnamon
4 dates, softened in 1/4 cup hot water and mashed to a paste
1/2 cup almond butter
1/2 cup walnuts, chopped
Topping:
1/4 cup walnuts, chopped
1 teaspoon cinnamon
1 teaspoon coconut sugar
Preheat oven to 180 degrees C (or360degreesF). Line a loaf tin with baking paper.
Place all the ingredients except the walnuts in a food processor and process until well combined. Alternatively, place all ingredients in a large bowl and mix well.
Stir in the walnuts and pour the batter into the lined loaf tin, smoothing out the top evenly.
Mix the topping ingredients and, using a teaspoon, sprinkle the topping over the banana bread.
Place the tin in the oven and bake for 50–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Cool the cake in the tin for 20 minutes before turning out onto a wire rack to cool further.
Slice and serve with whipped coconut cream and a drizzle of honey.
