Moist, nutty, sweet and studded with big chunks of banana – this is my go to banana bread recipe. it bakes up fragrant, golden and moist and is made from a blend of walnut and buckwheat flours, a spoonful of butter, happy eggs, vanilla, honey, and a touch of salt. Given a little kick from a dash of Cointreau, this is a wonderful recipe that makes for a great after school or after work treat – if baking this for little ones, it might be best to leave out the Cointreau…
1 cup walnut meal (if you can’t find any of this, whiz up some whole walnuts in a food processor until finely ground)
½ cup buckwheat flour
¼ tsp salt
2 tbsp honey
¼ tsp bicarbonate soda (baking soda)
½ tbsp pure vanilla extract
3 tbsp organic unsalted butter
½ cup ripe banana, mashed
¼ cup banana, sliced
1 tbsp Cointreau
Light muscavado sugar, for sprinkling
Icing sugar, to dust
Preheat oven to 180C
Line two small baking loaf tins with baking paper. Set aside.
In a small saucepan, melt butter over medium heat until nut brown. Remove from heat and set aside.
In a large mixing bowl, add walnut meal, buckwheat flour, salt, and bicarb soda. Whisk to combine. Add eggs, honey, vanilla, mashed banana, brown butter, and Cointreau. Whisk until smooth and all the ingredients are well incorporated. Fold in the extra pieces of sliced banana.
Pour batter into the prepared tins. Sprinkle with a little muscavado sugar and pop into the oven to bake for 20-25 minutes, until cooked through and golden on top.
Allow to cool slightly before dusting with icing sugar.
Makes 2 small loaves