This recipe brings back so much memories from my childhood. My grandmother’s banana bread was packed with so many bananas, walnuts and other goodies that there was no confusion over what you were eating. No mysterious ingredients and no additives; not that it needed any. This bread lasted all of 20 minutes if that much. Well pretty much any bread she made never last more than a day. With 11 children and dozens of us grandkids how could it.
We all at sometime or another look for healthier options of the foods we love most. So I decided to recreate what I thought was an already perfect recipe, to a recipe that resembles my own flare and progressively healthier lifestyle. Banana bread is more like a cake because of the way it is prepared and less like actual bread. Because of this incredible difference, it is easier to tailor this to your desired liking. Because I am not a big fan of refined sugar and flour in my homemade breads, I decided to add some warmth using brown sugar instead of white sugar and depth using homemade almond flour instead of the white flour. The almond flour does double duty. 1) It provides the nuttiness without the chucks of almond and 2) the flour base for the bread. Blueberries just sort of compliment the bananas so well, I decided to add them in as well for flavor and the added nutrients.
I remembered how my grandmother never measured anything. I was always curious as to how she knew if it was enough sugar or the right ratio of bananas to flour. I often asked about that. Even now she still says, “You have to eyeball it” when I ask about recipes. That is pretty much what I do for most dishes I make. But for this bread, I’ve went through trial and error making various versions.
To take the flavor of this banana nut bread up a notch, I substituted water or whole milk with coconut milk. It adds that richness that coconut has and its natural oils. I just love the silky taste of it. I use it in a lot of my dishes. So why not in this moist bread. This is an amazing guilt free treat!
- 2 cups Almond flour
- 1¼ teaspoon Baking powder
- ½ teaspoon Baking soda
- 3 tablespoons Coconut oil
- ¾ Coconut milk
- 3 Ripe Bananas, smashed
- 1 cup Blueberries, frozen or fresh
- 1 Egg
- ½ teaspoon Salt
- ¾ cup Brown sugar
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla (optional)
- ½ tablespoons Walnuts, shelled and crushed*
- Preheat oven to 350°F. Grease and flour 9′ loaf pan. Set aside.
- In a mixing bowl fitted with a paddle, cream together sugar, egg and oil on medium speed until sugar is dissolved about 1 minute. Add bananas and mix until combined.
- In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt. Begin folding flour mixture to the banana mixture alternating between flour and milk ending with flour. Blend on low for 2 minute until well combined. Add blueberries and nuts if using and mix for 30 seconds or until coated.
- Pour into prepared pan, bake on middle rack for about 65 minutes until golden brown and skewer comes out clean or with crumbs.
- Cool in pan for 15 minutes then transfer to a wire rack to continue to cool for an hour.
*Walnuts are optional, you can use your favorite nuts or omit them all together.
Please Note: Oven Temperatures may vary, thus needing a few minutes more or less to cook through. Test with skewer for consistency.