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Banana Bread with Oat and Walnut Crumble



I've mentioned my 'Frankenrecipes' before - separate recipes that I have previously made, that I thought would be amazing together! Cooking is being inspired by so many things, and combining it into a meal. From experiences, flavors to traditions.


Last week I made Tartine Bakery's Banana Muffins and while they were DELICIOUS, they were gluten free and left me....missing the gluten a little bit. The texture wasn't that of the traditional banana bread I know and love. However, the walnut and oat crumble on top was absolutely amazing. I knew I could add it to my favorite Banana Bread recipe from Cookie and Kate for the perfect combination.


Walnut Oat Crumble


Ingredients:


1 2/3 c (160 g) Old Fashioned Rolled oats

1 2/3 c (120 g) Almond Flour

3/4 c (90g) Sugar

1 1/2 tsp ground cinnamon

3/4 c (210g) unsalted butter, melted and cooled

1 1/2 c (160g) Walnuts, coarsely chopped


Instructions:


In a stand mixer with paddle attachment, add rolled oats, almond flour, sugar and cinnamon. Mix to combine. Add butter, and when all oats are moist and clumped to butter, add walnuts.


Pour mixture onto a parchment lined baking sheet and put into freezer while you prepare banana bread batter.


Banana Bread


Ingredients:


⅓ cup (75 grams) olive oil

½ cup honey (168 grams)

2 eggs

1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)

¼ cup (56 grams) milk of choice

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon ground cinnamon, plus more to swirl on top

1 ¾ cups (220 grams) all purpose flour







Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.

Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined.

Pour the batter into your greased loaf pan and sprinkle with . If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

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