Double Walnut Oatmeal Espresso Banana Bread

This Double Walnut Oatmeal Espresso Banana Bread is made with rolled oats, walnut flour and chopped walnuts to make it doubly nutty and then infused with coffee. Gluten-free breakfast bread goals!

Double walnut? Espresso? Yes!

This oatmeal banana nut bread is made with walnut flour, so there’s 2 walnut components in there to give it an extra nutty flavor!

And then to make it just the most perfect breakfast ever, this loaf is also a coffee-flavored banana nut bread: clearly the best breakfast quick bread ever!

Walnut Flour: Walnut flour is a flour alternative, like almond flour, that can be used in place of traditional flour to bake goods like this banana bread but keep it healthy, gluten-free and essentially flourless.

Where to get some? Nature’s Eats!

Its made from ground walnuts, so can easily be made at home as well by pulsing dry toasted walnuts in a food processor. You would need to be a bit careful with this though as going too far would give you walnut butter instead.

Oatmeal:  Using rolled oats in this banana bread not only lets the bread be gluten-free, but also makes it a whole lot heartier. It also gives the loaf more volume without as high a calorie bump as regular flour would.

Oat flour: The oat flour in addition to the walnut/almond flour replaces the whole wheat or all purpose flour that a banana bread otherwise needs. 

You can also substitute just rolled oats for oat flour here. If you don’t have any, pulse about ¾ cup of rolled oats in a food processor until it gets a flour consistency.

Putting together the instant coffee, rolled oats, oat flour, almond/walnut flour and chopped nuts, you get a delicious coffee infused oatmeal banana bread that makes just the perfect healthy breakfast loaf!

Some tips to make this loaf?

• Toast the rolled oats in the oven for about 10 minutes (and let it cool) before baking it into the bread so that it does not absorb too much moisture.
• Whisk all the wet ingredients separately and the dry ingredients separately first.
• Make sure you combine the oat flour, walnut flour/almond flour and rolled oats evenly so that everything blends well and holds together when the banana bread bakes.
• Add the dry to the wet and then fold or stir the mix until it’s uniform. It shouldn’t take too long since all the dry ingredients are absorbent.
• Let the batter rest for about 5-7 minutes so that the oatmeal has a but of time to soak up some of the liquid and the batter thickens a little.
• Use a foil tent part-way through baking so the top does not burn.
• To know when it’s done, make sure the tester inserted comes out without any batter. The top of the loaf might darken, but it does not mean it is done.

Does this walnut oatmeal espresso banana bread keep?

Yes! Let the loaf cool completely first and the put it away for later.

Store this grain free oat banana bread at room temperature or in the fridge for about a week. Place paper towel in an airtight container, place the loaf in, cover with another paper towel and then tightly seal the container.

For longer term storage you can also use the freeze the slices individually wrapped in plastic wrap and then place them in freezer-safe zipper bags.

This entire loaf can be frozen as whole too, but thawing might take a while.

No walnut flour?

This coffee oatmeal banana bread can be made with almond flour as a substitute for the walnut flour. I’d recommend keeping in the chopped nuts though to make it a banana nut bread.

Gluten free? 

Use the right kind of rolled oats and this oatmeal banana bread is gluten free!

Dairy-free?

Yes! This banana nut bread is dairy free too, since it has no butter or milk, and uses almond milk instead.

Vegan?

Replace the eggs in this banana nut bread with flax eggs, and you get a Vegan version. All the coffee/espresso and chewy oatmeal flavor still intact.

Muffins?

Line a muffin tin and pour the peanut butter powder, oatmeal and almond flour batter in there. Then bake for about 25 minutes to get banana muffins instead!

More Banana Bread Recipes?

• Powdered Peanut Butter and Oatmeal Banana Bread
• Best Ever Protein Powder & Yogurt Banana Bread
• Mini Peanut Butter Banana Breads
• Super Moist Chocolate Banana Bread
• Paleo Pumpkin Banana Bread with Protein Yogurt Glaze

Double Walnut Oatmeal Espresso Banana Bread

5 from 1 vote

Print recipe Pin Recipe

Prep Time15 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 20 minutes mins

Servings: 12 slices, ⅔” thick

Calories: 203kcal

Course: Breakfast, Dessert, Snack

Cuisine: American

This Double Walnut Oatmeal Espresso Banana Bread is made with rolled oats, walnut flour and chopped walnuts to make it doubly nutty and then infused with coffee. Gluten-free breakfast bread goals!

Ingredients

• 1 + ½ cup Rolled Oats, 90g + 45g
• 1 cup Walnut Flour
• 3½ teaspoon Baking Powder
• ½ teaspoon Cinnamon
• ⅛ teaspoon Salt
• Stevia Sweetener, 2 tablespoon + 2 teaspoon sugar worth (Use your brand’s Conversion Chart)
• 3 medium Bananas, Overripe, 1½ cup Mashed, 354g
• 2 Eggs
• ½ cup Almond Milk, or other
• ¼ cup Coconut Oil
• ¼ cup Instant Coffee
• 1 teaspoon Vanilla Extract
• ½ cup Chopped Walnuts, 56g

Instructions

• Preheat the oven to 350°F.
• Grease and line a (8” x 3½”) loaf pan with parchment paper or foil (leave some overhang to lift out of pan later).
• Process ½ cup oats in a food processor to turn into flour consistency.
• Spread 1 cup oats on a baking sheet and toast in the oven for 8-10 minutes.
• Transfer to a bowl, reserving 1 tablespoon for topping.
• Add in oat flour, walnut flour, baking powder, cinnamon and salt and combine.
• In a large bowl, roughly mash banana with a fork.
• Add eggs, milk, oil, instant coffee and vanilla, and whisk till pureed, about 30 seconds.
• Add dry ingredients to wet, and stir/fold with a spatula.
• Let batter rest for about 5-10 minutes to let it thicken.
• Fold in chopped walnuts, reserving a few for the top.
• Pour batter into prepared loaf pan, and sprinkle on reserved oats and walnuts.
• Bake for 40 minutes, create a tent out of foil, loosely cover the top, and bake another 25 minutes. A tester inserted into center should come out dry.
• Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 1 hour, and cut into slices.

Notes

Recipe adapted from Well Plated by Erin and Minimalist Baker .

• Make sure the bananas are overripe and browning, or the bread won’t be sweet enough since there is very little added sweetener.
• Be sure to let the batter rest so that it thickens a little before it begins to bake.

Storage:

• Let the bread cool completely before storing so that it remains fresh.
• Room temperature: 5-7 days, in an airtight container lined with paper towel below and on top of the loaf.
• Fridge: 10-12 days in an airtight container.
• Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags. Loaf can be stored whole or as individual slices.

Product Recommendations:

• SweetLeaf Organic Stevia Sweetener Powder
• Nature’s Eats Walnut Flour
• Nature’s Eats Superfine Almond Flour

Nutrition:

• Servings: 12 slices, ⅔” thick | Serving size: 1 slice
• Calories: 203kcal
• Fat: 13.9g | Saturated fat: 5g
• Carbohydrates: 17g | Fiber: 2.9g | Sugar: 3.7g
• Protein: 4.6g