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Double Walnut Oatmeal Espresso Banana Bread
Prep Time
15
mins
Cook Time
1
hr
5
mins
Total Time
1
hr
20
mins
Servings:
12
slices, ⅔” thick
Calories:
203
kcal
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
tsp
Baking Powder
½
tsp
Cinnamon
⅛
tsp
Salt
Stevia Sweetener
,
2 Tbsp + 2 tsp 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
tsp
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 Tbsp 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