Grain Free Banana Walnut Bread with Sweet El Ras Hanout Topping
Makes: 8 servings
This grain free banana bread stays unexpectedly moist. Substituting homemade vanilla maple ghee (see additional recipe) in place of traditional coconut oil or butter adds another layer of flavor you wouldn’t normally expect and goes with the Moroccan theme of this bread. Before baking we sprinkle on a homemade Sweet El Ras Hanout (see additional recipe) spice blend that lends our bread a warm spiced sugar topping that just complements the bananas and walnuts. Make up a batch of the vanilla maple ghee and sweet El Ras Hanout and keep them on hand not only for this bread but for oatmeal, pancakes, toast, muffins, and scones. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 8.5 x 4.5 inch loaf pan
- Beyond Gourmet parchment
- Chosen Foods avocado spray or a coconut oil spray
- 1-1 1/4 cups of very ripe bananas
- 2 cups of Bob’s Red Mill almond flour
- 1/2 cup of Bob’s Red Mill tapioca flour
- 1 teaspoon of Frontier Co-op baking soda
- 1 1/4 teaspoons of Frontier Co-op or Simply Organic cinnamon
- 1/4 teaspoon of Frontier Co-op salt
- 1/4 cup of Wholesome Organic agave
- 1/4 cup of homemade vanilla maple ghee (see additional <a href=https://www.coopmarket.com/recipes/baking/instant-pot-salted-maple-vanilla-bean-ghee recipe) or a store bought vanilla or plain ghee but then you will need to add additional vanilla
- 2 large eggs
- 1 teaspoon of Simply Organic vanilla extract or 1/2 teaspoon of homemade vanilla bean powder (see additional recipe)
- 3/4 cup chopped walnuts (1/2 for batter and 1/4 for the top)
- 2-3 tablespoons of homemade Sweet El Ras Hanout spice blend
Directions
- 350 degree preheated oven (if you have a dark or aluminum loaf pan, you make want to lower the temp to 325).
- Cut some parchment strips to overhang lengthwise and cross wise in the pan so you can lift your loaf out easily. Spray the pan before lining and then spray again after lining.
- Mash your bananas and mix all ingredients together (except 1/4 cup of walnuts and sweet El Ras Hanout) in a large mixing bowl with a wooden spoon.
- Pour into the parchment lined loaf pan and sprinkle liberally with the sweet El Ras Hanout and then top with walnuts, gently pressing them into the batter.
- Bake for roughly 50 minutes or until toothpick check comes out clean.
- Allow the bread to cool in the pan at least 5 minutes and gently lift out with the parchment wings, loosening the sides gently with a butter knife if any of the bread edges are sticking.
- Cut into thick hearty slices and schmear with more of the homemade vanilla maple ghee.
- Dig In!
