Classic Banana Bread with Walnuts (with options for gluten free and low FODMAP dietary needs!)
I may be late to the quarantine banana bread-making train, but I really started craving some banana bread recently! While I have another banana loaf recipe on my blog, I wanted to make an option that uses traditional flour rather than oats as the base for a more "cake-y" texture. This banana loaf is a very traditional, slightly sweet option that is delicious with breakfast, as a dessert or as an afternoon snack with a cup of tea. Plus, I included a few simple swaps below for those following gluten free and low FODMAP diets. If you aren't already sick of banana bread at this point, I recommend trying this easy and delicious recipe!
*Note: This blog post contains affiliate links, meaning I will make a commission if a purchase is made using that link at no additional cost to you. I never promote a product that I do not truly love on my website and all opinions are my own.
Prep Time: 15 minutes
Cook Time: 50 minutes *oven times may vary
Equipment Needed: Mixer (I used my stand mixer, linked below, but you can also use a hand mixer)
Ingredients (yields 12 servings):
2 C all purpose flour* *see note below to make this gluten free and suitable for a low FODMAP diet
4 Tbsp salted butter (this is 1/2 stick or 1/4 C) *I recommend using room temperature butter, or softening the butter in the microwave for about 10-15 seconds
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 C brown sugar
1/2 C sugar
1/4 C oil (I used avocado oil)
2 large eggs, raw
1 1/2 tsp vanilla extract
1/4 C milk (I used 2%)* see note below to make this suitable for a low FODMAP diet
3 large bananas, ripe (or can use 4 small/medium bananas)
1/2 C crushed walnuts
Nonstick cooking spray
*To make this loaf gluten free (GF), choose a certified GF flour. In order to make this loaf suitable for a low FODMAP diet, make sure to choose a GF flour made from low FODMAP ingredients (I like King Arthur GF flour or Bob's Red Mill GF 1:1 Baking Flour) and opt for lactose-free milk.
Directions:
Preheat oven to 350 degrees Fahrenheit.
Cream together the butter, brown sugar and the sugar in a large bowl using a mixer (I used my Kitchen Classic Stand Mixer, but you can also use a hand mixer. )
Crack the eggs in a separate bowl, whisk together with a whisk or a fork and add to the large bowl with the butter and sugar.
Add all other wet ingredients (oil, milk, vanilla extract). Mix so ingredients are just combined, but do not over mix (or else you will end up with dense, tough bread!)
Add remaining dry ingredients to bowl with wet ingredients (flour, baking soda, cinnamon, salt).
Peel bananas and place in a separate, smaller bowl. Mash with a fork until soft but slightly chunky. Add to large bowl.
Add walnuts to the large bowl. Mix again with the mixer or with a large spoon, until ingredients are combined (but again, do not over mix!)
Spray a 9x5 inch loaf pan with nonstick cooking spray. Transfer batter to loaf pan and bake in the oven for about 50 minutes. you can check the doneness by inserting a toothpick and making sure that it comes out clean. Let the banana loaf cool for at least 10 minutes before snagging a slice!
*This banana bread will stay fresh by placing a layer of aluminum foil or plastic wrap over the loaf pan, once cooled, for 3-5 days.
** I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.
Nutritional Analysis Per Serving (1 serving = 1 slice, about 1/12 of loaf)
Calories 300 calories, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 42 mg, Carbohydrates 42 g, Fiber 2 g, Protein 5 g, Sodium 247 mg, Calcium 30 mg
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