Banana pecan & walnut bread

A second go at a flourless banana bread with a few changes from the previous version: 1) use of butter rather than coconut oil; 2) use of fine sea salt rather than coarse sea salt and much less of it, too; and 3) 1 extra ripe banana.

Batter in the silicon tin

Ingredients

1 C almond flour
⅓ C coconut flour
1 tbsp ground cinnamon
¼ tsp Himalayan pink salt
1 tsp baking soda
½ tsp baking powder
⅔ C chopped pecans & walnuts 

3 tbsp Kerrygold butter, melted
4 eggs
4 ripe bananas, mashed
⅓ C organic honey
1 tbsp vanilla extra
2 tbsp water

Batter cooked

Method

1. Preheat oven to 175°C and grease one loaf tin if required (I used a silicone one so I skipped this step).
2. In a medium-sized bowl, combine the sifted almond flour, coconut flour, baking powder, baking soda, and salt. Mix to combine thoroughly.
3. In a separate bowl, combine mashed bananas and melted butter and mix thoroughly.
4. Add in the eggs (one at a time), honey, vanilla, and water. Whisk until combined.
5. Add the wet ingredients into the dry ingredients in batches and whisk until combined. Then stir in the chopped pecans and walnuts.
6. Pour the batter into the loaf tin and sit the pan in a roasting pan. Place into the oven.
7. Add water into the roasting pan. Halfway up the pan should be enough. This is to keep the crust of the bread moist while the bread cooks.
8. Bake for about 50 minutes or until a skewer inserted in the middle of the loaf comes out clean.
9. Remove the bread from the oven and allow to cool in pan for about 10 minutes. Then transfer onto a wire rack to continue cooling.
   
10. Serve when cake is completely cooled. Wrapped the uneaten cake in tin foil and store in the fridge.

The result is a very moist bread, with a softer texture than the previous one. And I think I got the amount of salt right this time. Happy days!