RICH WALNUT BANANA BREAD by eatwithandrea

Andrea hat uns für dieses Wochenende eine wunderbares Bananenbrot gebracht!  Bei uns jetzt im RE:TREAT zu genießen. Hier das Rezept:

Walnutbread.jpg

WHAT'S IT GOOD FOR:

banana: packed with fiber, iron and potassium, natural sweetener, provides energy

nuts: walnuts offer heart-healthy monounsaturated fats

brown millet: magnesium, vitamin B3

enough for one bread pan (23 x 13 cm) 

INGREDIENTS

DRY INGREDIENTS:

100 g brown millet flour

100 g wheat flour

2 tsp baking powder

2 tsp flaxseed powder

a pinch of salt

5 tbsp coconut sugar

2-3 tbsp chopped walnuts

50 g ground walnuts
 

LIQUID INGREDIENTS: 

2-3 very-ripe large bananas

80 g coconut oil

50 ml coconut almond milk

 

TOPPING:

about 3 tbsp walnuts

GOOD TO HAVE: small & large bowl, bread pan (9 x 5 x 3 inch or 23 x 13 cm), whisker

HOW TO

1. Pre-heat oven to 350°F or 180°C. Grease a nonstick bread pan with a little bit of coconut oil or vegan butter. In a small bowl, mash bananas and mix with melted coconut oil and coconut almond milk until smooth.

2. In a large bowl add all dry ingredients and stir until well combined. Add dry ingredients to the liquid ones and whisk very gently. Chop walnuts roughly and add them to the batter. Transfer to the prepared pan, and top with walnuts.

3. Bake banana bread for about 45 minutes and try with a toothpick, when it comes out clean it's done. Let cool down in the pan for about 10-15 minutes, then remove it from the pan and transfer it to a cooling rack. Slice & Enjoy! Tastes wonderful with vegan butter on top. You can store your banana bread in the fridge tightly wrapped for up to 4 days.

www.eatwithandrea.com

Giulia Tamiazzo