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.
Banana, honey & walnut bread
Author: Chrissy Freer
Recipe type: Baking
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Notes: quinoa flakes are ideal to use in baked goods where you would typically use rolled oats.
- 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.
- 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.
Serving size: 8-10