Grain-free Banana Bread with Walnut Crumble Topping

Grain-Free Banana Bread with Walnut Crumble Topping | OUR NOURISHING ROOTS

If it is fall, then my cinnamon jar is ready to take action.  When I want to bake a treat, my hand automatically goes for the warming spices of the cooler weather: vanilla, cinnamon, clove, nutmeg, ginger, star anise, and cardamom.  I didn’t get too carried away with the spices in this particular recipe, since the flavors are simple and I wanted to be able to focus on the texture from the walnuts and the crumble topping.

My 6-year-old son is giving GAPS intro diet a try this week with me as I run through it for a second time.  I have been very happy to see that both of us were able to get through all six stages in a matter of days, and without any major die-off symptoms.  As a celebration for reaching stage 6, we made this delectable dessert bread to enjoy in lieu of sugar-laden cupcakes at a family dinner.  I didn’t miss those cupcakes much at all as I slowly ate my autumn creation, knowing I wouldn’t be setting myself back in the Candida fight.

Banana Bread with Walnut Crumble Topping

1/2 cup coconut oil or butter (buy coconut oil here)
1/2 cup raw honey (buy raw honey here)
6 eggs, preferably pastured
1/2 teaspoon sea salt, finely ground (buy sea salt here)
2 teaspoons good vanilla (buy extracts here)
1/2 teaspoon almond extract (buy extracts here)
3/4 cup coconut flour (buy coconut flour here)
2 ripe bananas (this means they have spots!), mashed
1 cup chopped walnuts, preferably soaked and dehydrated, chopped (see how to soak and dehydrate nuts here)

1 recipe Walnut Crumble Topping:
1/2 cup almond flour (buy almond flour here)
2 tablespoons coconut oil or butter (buy coconut oil here, and butter here)
1-2 tablespoons raw honey (buy honey here)
1 tablespoon cinnamon (buy spices here)
1/2 cup walnuts, preferably soaked and dehydrated, chopped (how to soak & dehydrate nuts here)

  1. Preheat oven to 325 degrees.  In a small saucepan, gently heat the coconut oil until completely melted, then add honey and stir until softened.  Turn off the heat and let sit, stirring occasionally as it cools.
  2. In a large bowl, whisk the eggs until broken up, then add the salt, vanilla and almond extract and whisk together.  To make sure the eggs don’t scramble from any warmth that is left, add the melted coconut oil and honey in a small stream as you whisk.
  3. Add the coconut flour, and using an immersion blender blend very well until no clumps remain.  (You could also do this in a food processor if you don’t have an immersion blender.)  Add mashed bananas and use the blender to combine.
  4. Stir in chopped walnuts with a wooden spoon by hand.  Prepare bread pans by greasing with either coconut oil or butter.  You can use one large bread pan or two smaller bread pans.  Pour batter into the prepared pan(s).  Spoon crumble topping over the batter, covering with an even layer.
  5. Bake for 50-65 minutes, until the middle is set and the crumble topping is nicely browned.  You may need to bake on the longer side if you have two pans in your oven.  Remove and let cool slightly before serving, if you can manage it.
This is delicious warm, slathered with grass-fed butter and served with a big glass of cold, raw milk or coconut milk.  Chew slowly and enjoy the heartiness of the bread as the weather turns cooler and calls for warming spices of fall.  If you are on GAPS, this is an excellent grain free treat to be used once in a while, and certainly after you have had a cup of broth!

 

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Comments

  1. Looks yummy

  2. This looks delicious! What is your approach to counting/estimating calories in the foods you eat – or do you?

    • I don’t really count the calories, but I do remind myself that with a real food diet there is more fat. So that means that the fats in what I eat should satiate my body more quickly than what I grew up with. This means my portions are smaller than I think they need to be. Really it’s always an opportunity for mindfulness, because I can tell when I’m full if I stop and take inventory of my body.

      Calorie counting is really useful, and if there was an easier way to know the calories in a slice besides adding up the calories in all my ingredients and then dividing them by the number of servings, then I would use it. But since that is a big process, I simply haven’t done it. I find it easier to use mindfulness. But mindfulness is also really hard! So it’s a double-edged sword there. But it doesn’t mean that you can’t add up the calories and get a pretty close number. (Because if you need to know that, then you need to know!)

  3. Thank you for this! I want to start baking with coconut flour and can always use recipes!

  4. Kendahl, Your pictures look AMAZING!! I think you should let us sample when we come over this weekend! 🙂

    • Good idea! I’m going to make a couple of loaves and time them to be warm when everyone gets here. And then they all have to come and read my blog and comment 😉

  5. I cannot believe how good this looks! It is definitely going on my list of things to try. 🙂 Thank you for sharing!

  6. I love that you show where people can find the ingredients. Brilliant!

  7. This is a great recipe! I subbed sunflower seeds for the walnuts and sunflower flour for the almond flour because of nut allergies and it turned out great.
    Thank you so much for posting the recipe. It made my son’s number 2 favorite food!

  8. The picture looks great and the ingredients sounded wonderful but this recipe was a disaster with a capital “D”. I don’t think I did anything wrong but the bread came out with soggy bottom and did not look appetizing. It looked like the mashed bananas settled to the bottom and the coconut flour settled on top of it. I cooked it for 60 minutes and the top was getting too brown so I took it out. This is the second recipe I’ve tried using coconut flour for cakes and breads and both have been a big disappointment. Coconut flour does fine if you don’t have to make anything greater than 1/8 inch thick.

    • Coconut flour can be hard to mix in thoroughly. I use an immersion blender to ensure it’s a uniform consistency. Did you use one? Or perhaps a food processor? There’s no worry about overprocessing coconut flour because it doesn’t have gluten (which can make it tough), so you can mix for a long time until it’s right!

  9. Afrina Khan says:

    Hi,

    I don’t have any almond flour..would I be able to use coconut flour instead for the walnut crumble topping? Would anything else need to be changed because of that? Also, If I wanted to make another separate batch for the walnut crumble topping by itself, how long should I bake it for? Thank you 🙂

    • Subbing coconut flour can be tricky, since it’s not close to other flours (it’s far more dense and far more fibrous, so usually you use about 1/4 cup of coconut flour for each cup of almond flour or grain flour). If you aren’t grain free, I would use a whole grain flour for this topping and it will come out beautifully. If you are gluten-free, then use a gluten-free flour. If you’re grain-free, you’ll need to use almond flour or perhaps just grind up some almonds to make some in your food processor. Hope this helps!

  10. Kim Kauffman says:

    I am making this for the second time this week 🙂 The first time was delicious but I needed to add an extra banana and egg to get a proper consistency. Coconut flour can be tricky but it turned out delicious! This time I still added an extra banana but was able to use only the six eggs. Can’t wait for it to come out of the oven!

  11. Christa says:

    I made this today and it was terrific! The kids loved it and so did I. I was out of almond extract, but it was still great.

  12. Hi there! Came across your site trying to find something about beans and GAPS. Ended up on your blog which led me to this recipe. Anywho, doing GAPS at my house. This looks so delish! How could I make it without eggs? I NEED an egg, dairy, and nut free (due to allergies) banana bread or any bread GAPS recipe. Any help would be so great. I have been searching and searching.

  13. This looks wonderful. I’ll be making it soon!

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