Enjoy warm slices of Banana Walnut Bread on a chilly day. The banana flavor shines with a little maple syrup, which is all the sweetness this bread needs. While I have not baked a gluten-free version, I imagine it would be possible by replacing the flour with an equal amount of oat bran.
1 cup (120g) flour
1 cup (106g) oat bran
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick or 113g) butter, softened
¼ cup (78g) maple syrup
1 teaspoon vanilla
2 ripe bananas, mashed for ¾-1 cup (170-227g)
2 eggs, beaten
½ cup Greek yogurt or sour cream (114g)
½ cup (56g) walnuts, chopped
Makes 1 loaf.
Preheat oven to 350° Fahrenheit.
Allow cold ingredients to sit out to reach room temperature.
Line a loaf pan with parchment paper.
In a medium bowl, whisk together the flour, oat bran, baking soda and salt. Set aside.
In a large bowl, cream together the soft butter, maple syrup and vanilla with an electric mixer. Beat well until paler in color. Add the mashed bananas, beaten eggs and yogurt. Mix well.
Slowly add the dry ingredients into the large bowl. Mix well.
Stir in the walnuts until just combined.
Pour the batter into the lined loaf pan.
Bake for 50-55 minutes. You know the bread is done when you stick a wooden skewer in the middle and it comes out clean.
Remove loaf from pan to cool on a wire rack for at least 30 minutes.
Slice and serve warm or at room temperature. Also freezes well.