This Banana Walnut Breakfast Loaf makes a great on the go breakfast. Bananas, spices and no added refined sugar. Free of Dairy, egg, corn, soy, gluten. Makes a medium bread pan.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Yield: 6
  • Category: Breakfast
  • Cuisine: American

Ingredients

Wet

  • 2 ripe medium Bananas
  • 1 Tbsp oil (optional)
  • 1/4 cup non dairy milk
  • 2-3 Tbsp maple syrup (depends on the ripeness of the banana)
  • 1/8 tsp salt
  • 1/2 tsp vinegar
  • 1 tsp vanilla extract

Dry

  • 1/2 cup Oat flour (certified gluten-free)
  • 1/4 cup almond flour
  • 1/4 cup white rice flour
  • 1/4 cup amaranth flour (or sorghum or millet or use half flour and half starch for lighter loaf.)
  • 1 Tbsp cornstarch (or arrowroot starch)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/3 cup chopped walnuts

Method

  1. Pre-heat the oven to 365 degrees F / 180ºc.
  2. Mash the bananas well. then mix in all the wet ingredients.
  3. In a bowl, mix all the dry ingredients. Add to the wet and mix to combine.
  4. Fold in the walnuts. Drop the batter in a greased pan.
  5. Even it out and bake for 40 minutes.Check with a toothpick from the center. it should come out almost clean. Bake longer if needed.
  6. I used very ripe bananas. Use stevia/sugar to preference if the bananas are not sweet enough for the loaf. Or if the loaf is already baked and not sweet enough, serve warm with light maple drizzle.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.