Banana Bread
This banana bread may not win a beauty contest, but who cares? True beauty comes from within—and this loaf is packed with goodness. Especially those crunchy walnuts!
Ingredients
1 Tbsp ground chia seeds
3 Tbsp water
(Streusel)
3 Tbsp/ 25g almond flour
3 Tbsp/ 25g oat flour
¼ tsp ground cinnamon
2 Tbsp butter at room temperature
(Wet Ingredients)
6 Tbsp butter at room temperature
¾ cup/ 150g granulated sugar
2 large eggs
2 medium /170g very ripe bananas, peeled and mashed
⅓ cup sour cream
2 tsp lemon juice
(Dry ingredients)
⅓ cup/ 40g almond flour
⅓ cup. 45g brown rice flour
¾ cup/ 90g oat flour
¾ tsp baking soda
½ tsp sea salt
1 cup/ 120g walnuts, coarsely chopped
½ tsp ground cinnamon
Cookbook
This recipe comes from Tartine All Day, by Elisabeth Prueit. I find myself opening up this cookbook often!
Directions
*These directions are paraphrased in my words.
In a small bowl, mix the chia seeds and water. Let sit for 10 minutes for the chia seeds to soften.
Tip: You can skip the streusel to save on time and calories. The banana bread is delicious either way. Also I have made this recipe as muffins as suggested by the author and they turn out really well.
Preheat the oven to 350 F. Lightly butter and flour an 8 ½ by 4 ½ loaf pan. (Standard size.) Lightly butter and flour the pan, knocking out the excess flour.
*Tip: Instead of buttering the pan, I use parchment paper and smoosh it down into the pan with paper sticking out on the ends. It makes it easy to lift the banana bread out after it has cooled.
Make the streusel topping by combining the almond flour, oat flour, sugar, cinnamon, and salt in a bowl. Use your fingers to incorporate the butter. (This has a pasty quality, but that is okay because the goal at the end is to have a crispy sugar topping and you’ll still achieve that.)
In a large bowl, with a stand mixer, or by hand with a spoon, cream the butter and sugar until light and creamy. Add eggs, mixing well after each addition. Add the mashed bananas and scrap down the sides of the bowl after mixing. Mix in the sour cream, vanilla, lemon juice, and chia-water mixture.
In a separate bowl, stir together the almond flour, brown rice flour, oat flour, baking soda, salt, walnuts, and cinnamon.
Add the flour mixture to the banana mixture and stir until just combined. Transfer the mixture to the prepared loaf pan and top evenly with the streusel.
Place the loaf in the center rack and set the timer for 1 hour. (Mine is usually perfect at 1 hour 5 min.) Test the loaf with a toothpick to see if it comes out mostly clean.
When cooling, let the loaf cool for 20 minutes in the pan before removing it to a wire rack.
Banana bread can stay at room temperature for 4 days when well-wrapped, or in the refrigerator for about 1 week.
*Banana Muffins: Line 18 wells of a muffin tin with paper liners. Fill each three-quarters full. Top with streusel. Bake for 18-22 minutes.
This recipe makes 18 servings. Unless you are really hungry, in which case, 9 servings.
