Banana, honey & walnut bread

BananaHoneyWalnutBread

16 Apr Banana, honey & walnut bread

This banana bread is great to freeze and can then be toasted straight from the freezer for a quick breakfast. Just cut into slices, wrap in plastic wrap and freeze for up to 2 months.

5.0 from 1 reviews
Banana, honey & walnut bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Cuisine: Dessert
Ingredients
  • 225g (11/2 cups) plain flour
  • 1 teaspoon ground cinnamon
  • 3 teaspoons baking powder
  • 65g (⅔ cup) quinoa flakes
  • 60g (½ cup) walnuts, roughly chopped
  • 125ml (½ cup) honey, plus extra to serve
  • 2 eggs
  • 80ml (⅓ cup) vegetable oil
  • 60ml (¼ cup) sour cream
  • 4 small (about 500g) very ripe bananas, mashed
  • Fresh ricotta, to serve
Instructions
  1. Preheat oven to 180°C or 160°C fan forced. Lightly brush a 9 x 19cm loaf tin with oil and line the base with baking paper.
  2. Sift the flour, cinnamon, baking powder and a pinch of salt into a large mixing bowl. Add the quinoa flakes and ⅓ cup of the walnuts and stir to combine.
  3. Combine the honey, egg, oil, sour cream and banana in a separate bowl. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Spoon mixture into prepared tin and smooth surface with the back of a spoon. Sprinkle the remaining walnuts over the top. Bake for 45-50 minutes, or until golden and a skewer inserted into the centre comes out clean. Cover top with foil if the loaf is browning too quickly.
  5. Remove from the oven and set aside to cool for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature with fresh ricotta and a drizzle of extra honey.
  6. Notes: quinoa flakes are ideal to use in baked goods where you would typically use rolled oats.
  7. Tip: to make banana and blueberry bread, omit the walnuts and stir through 1 cup fresh (or frozen) blueberries at the end of step 3.
  8. Tip: this banana bread is great to freeze and can then be toasted straight from the freezer for a quick breakfast. Just cut into slices, wrap in plastic wrap and freeze for up to 2 months.
Nutrition Information
Serving size: 8-10

 

2 Comments
  • anita-jane
    Posted at 01:10h, 18 November Reply

    Delicious! Turned out perfectly. I will make this recipe every fortnight now and never waste bananas again.
    My tip however, I put in fridge, don’t recommend this as dried it out.

    • Chrissy Freer
      Posted at 00:40h, 20 November Reply

      This bread is a favourite in our house – so glad you love it, and thanks for tip about not putting in fridge x Chrissy

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