Walnut Banana Loaf
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 .
3 cups walnuts
1/2 tsp cream of tartar
1/2 tsp baking powder
4 organic eggs
1 large ripe banana
2 tbsp olive oil (I used coconut oil)
1 tbsp honey
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