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)
- 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.
- 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.
- 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.
- 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.
- 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 post is a part of Real Food Wednesday at Kelly the Kitchen Kop, Fat Tuesday at Real Food Forager and Grain-Free Real Food Linky Carnival at Real Food Forager!
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