I just discovered hazelnut flour at my grocery store and I’m excited to experiment with it! The other day one of my clients was talking about the fact that she loves banana bread and would hate to give it up. I’m generally not a fan of bananas because they are full of sugar and starch, they actually don’t have that much potassium (even though they are marketed that way) nor are they very nutrient rich. However, they are damn good and taste amazing as a bread. So I created a recipe for her and y’all to enjoy that will leave you satisfied with the inflammation or bloat that comes from the typical recipe. Enjoy!
2 medium ripe bananas
4 jumbo eggs OR 5 large eggs
¾ cup hazelnut flour
¼ cup coconut flour
1 tablespoon baking powder
½ teaspoon sea salt
1 tablespoon pure vanilla extract
1/3 cup coconut nectar syrup
1/3 cup granulated coconut sugar
½ cup coconut oil, softened
6 tablespoons butter, softened
2 tablespoons water
¾ cup chopped walnuts
*Optional crispy sugar crust topping – 2 tablespoon of butter melted until it’s liquid + 4 tablespoons of coconut sugar. Mix together in a small bowl
Preheat the oven to 350 degrees F. Line a bread pan with parchment paper.
Put eggs in a blender and blend for 5 seconds on high. Add bananas to blender and blend until smooth, about 5 seconds.
In a large mixing bowl mix the rest of the ingredients with the banana and egg mixture except for the walnuts. Mix until well blended then stir in walnuts.
Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter evenly.
*If you want the crispy sugar crust topping, take the butter and coconut sugar mixture (above in ingredients list) and brush it on top of bread batter in the pan.
Bake for 40 to 50 minutes, until bread has golden brown edges and when you stab it in the middle with a toothpick it’s not runny.
Cool in pan for at least30 minutes.
Hold the parchment paper along each long side of the bread pan and lift to release from the bread pan. Cut into thick slices.