Walnut Banana Bread

Walnut Banana LoafIMG_8615

This grain free and protein rich loaf was adapted from a recipe by Christine Bailey. She uses pecans in the original, which are also delicious, but walnuts add in some extra anti-inflammatory Omega-3 and I just love that holy trinity of walnut, banana and cinnamon, it makes the house smell soooo good.

I made this loaf at the weekend. My husband suffers with colitis, a flaring autoimmune condition, which can really come on strong at this time of year; every so often we just need to stop everything and reset with a real focus on anti-inflammatory foods; bone broths, gentle ginger and turmeric curries and this delicious loaf. Leftover slices went down a treat spread with butter (or coconut oil) as an after school snack .

INGREDIENTS

3 cups walnuts

1/2 tsp cream of tartar

1/2 tsp baking powder

Pinch cinnamon

4 organic eggs

1 large ripe banana

2 tbsp olive oil (I used coconut oil)

1 tbsp honey

IMG_8614

Step one; whizz up the dried walnuts/pecans into crumbs in the food processor (as fine as you can get); then add in the rest of the dried ingredients •

Step 2; whisk the eggs, banana, oil and honey in a separate bowl

Step 3 is to tip the dry ingredients into the wet ingredients and mix thoroughly

Step 4; spoon into a lined loaf tin and bake for 40-45 mins at 180’C

Allow to cool for a few minutes before turning out xxx

 

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