Banana & walnut bread

After a few loaves, I'm fairly confident with my banana bread. I made a loaf to bring down to my in-laws over Christmas so I could have something to eat for breakfast while I was there for the holiday.

Banana & walnut bread

And here's the recipe that guarantees to satisfy. 

Ingredients

yields 1 loaf (12 slices)

1 C almond flour, sifted
⅓ C coconut flour, sifted
2 tbsp ground cinnamon, sifted
⅛ tsp Himalayan pink salt
1 tsp baking soda, sifted
½ tsp baking powder, sifted
1 C chopped walnuts 
3 tbsp Kerrygold butter, melted
4 eggs
4 ripe bananas, mashed
⅓ C organic honey
1 tbsp vanilla bean paste
2 tbsp water

Method

1. In a medium-sized bowl, combine the sifted almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt. Mix to combine thoroughly.
2. In a separate bowl, combine mashed bananas and melted butter and mix thoroughly.
3. Add in the eggs (one at a time), honey, vanilla, and water. Whisk until combined.
4. Add the wet ingredients into the dry ingredients in batches and whisk until combined. Then stir in the chopped pecans and walnuts. Let the batter sit for at least 30 minutes for the liquids to be absorbed.
5. Preheat oven to 175°C and grease one loaf tin if required (I used a silicone one so I skipped this step).
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. To store, wrap the loaf in tin foil and keep in the fridge. It will remain fresh for up to a week.
    

Enjoy!