This healthy banana nut bread recipe contains no added sugar, using natural date paste instead, and combines banana and walnut for a delicious, yet healthy, treat!
Mash the bananas in a large bowl. You should be able to do this with a fork, as overripe bananas will be lovely and soft.
When you obtain a purée-like substance, add the eggs, coconut oil, homemade date paste and vanilla extract.Mix well and set aside.
In a separate bowl, mix the dry ingredients: the flour, bicarbonate of soda, salt and mixed spice.
Add the flour mixture to the banana mixture. Then mix well, until thoroughly combined.
Crush or roughly chop some of the walnuts and add them to the batter. Keep some of the walnuts aside to top the banana bread.
Incorporate the walnuts well in the mixture but don't over-mix as that will affect the texture of the banana nut bread.
Get your loaf pan ready by either lining it with a parchment paper liner or greasing it well.
Pour the batter into the loaf tin.
Shred/grate the rest of the walnuts, or chop them very finely, and sprinkle on top of the banana bread.
Bake in a pre-heated oven at 180ºC/350ºF for 1 hour.
Leave the banana bread to cool down on a rack before cutting it.
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Notes
How to Store:Store this banana nut bread in an air-tight container at room temperature for 3-5 days. It will also keep well within the refrigerator for a week.Alternatively, for longer-term storage, you can freeze this banana bread for up to three months. Slicing it pre-freeze can affect the moisture levels of the bread. Although, saying that, I've never been disappointed after thawing out a slice or two and it's handy to have individual portions ready to thaw when needed.