Walnut and Pecan Banana Bread

Walnut and Pecan Banana Bread // The Speckled Palate

It’s a gray Monday morning, and more than anything, I’d really like to stay in bed and sleep half the day away instead of getting up right now, and you know, being active and productive.

Why do I want to snuggle with my pup ’till noon? I traveled down to Louisiana for work this weekend, and it was fabulous. The photographs are looking beautiful. The people were lovely. The food was delicious. … But that 6 a.m. flight yesterday morning was painful, and I think I need a day to recover from my lack of sleep.

Instead of dwelling on being tired, I’m offering y’all a nice little breakfast recipe on here, and then running around town like a maniac so I can cross all sorts of things off my to-do list for today.

Banana Bread. I hear the stuff is delicious. I see recipes for it all the time… and yet, I cannot consume it.

What?

I’ve got some food allergies — all are strange — and it came to light in my childhood that I am allergic to bananas. And because of that little fact, I can’t exactly eat this bread.

However, I can still touch bananas, so I was not harmed in the making of this bread. (Ha.) And since my husband eats a banana for breakfast daily, we always have a few left over that are going a little soft. Instead of letting those go to waste, I try to find creative ways to use them. And one fateful day, I whipped this recipe up, and he seemed to thoroughly enjoy this bread.

Walnut and Pecan Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 overripe bananas, mashed
  • 1½ cups all-purpose flour
  • ½ cup old-fashioned oatmeal
  • 4 tablespoons unsweetened applesauce
  • 6 tablespoons raw sugar
  • 2 tablespoons baking powder
  • 3 teaspoons baking soda
  • 1 cup apple juice
  • 2 teaspoons vanilla extract
  • A pinch of salt
  • ½ cup chopped pecans
  • ½ cup chopped walnuts
Instructions
  1. Preheat the oven to 400 degrees and grease a bread pan.
  2. In a large bowl, combine the flour, oatmeal, baking powder, baking soda and salt together, whisking until incorporated.
  3. In a small bowl, mash up the two bananas, and to them, add the sugar
  4. After adding the sugar, pour in the rest of the wet ingredients - applesauce, apple juice and vanilla extract - stirring until combined.
  5. Pour the wet ingredients into the dry ingredients, and mix using a spoon.
  6. Once all ingredients have been incorporated, add the chopped nuts, and stir.
  7. Pour the batter into the baking pan, and pop in the oven, baking for 45 minutes or until golden brown and cooked through in the middle.
  8. Allow to cool for 5 minutes, then slice open and enjoy!
Notes
If you are looking for a sweet banana bread recipe, this one is not for you. I intentionally added less sugar to let the banana sing, so if you'd like a sweeter breakfast, I suggest trying another recipe.

 

Walnut and Pecan Banana Bread // The Speckled Palate

Do you have any food allergies? And if so, do you cook whatever it is you’re allergic to for those you love who are not?

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  • JayneFebruary 18, 2013 - 8:50 pm

    Awww… so sorry to hear you’re allergic to bananas! I love bananas especially in bread form. Thanks for posting the recipe even though you couldn’t have it. I know I’ll be having this when I get my hands on some bananas. Cos I almost always only get bananas to make stuff like this. Love the pairing with walnuts. I haven’t got any allergies that I know of at the moment.ReplyCancel

    • ErinFebruary 20, 2013 - 8:50 am

      Thanks, girl. It’s disappointing because I always hear awesome things about bananas… and then cannot even give them a shot. I’d love to know what you think about this bread! And count your blessings because you have no food allergies. It’s a pain, and I am always really aware of what I’m eating because I don’t want to put something in my mouth that I’m allergic to…ReplyCancel

  • Kelly @ Hidden Fruits and VeggiesFebruary 20, 2013 - 9:48 am

    I’ve been making nothing but banana baked goods lately, so this bread is right up my alley! I’m soooo sad for you, because bananas are one of the best fruits (along with pineapple, which I also saw you cant have!!) — but I can’t have walnuts if that makes you feel any better? Any other nut in the world, just not the one most commonly added to baked goods. Pecans are an easy switch though. No easy switch for bananas :(ReplyCancel

    • ErinFebruary 20, 2013 - 2:05 pm

      It’s encouraging to hear that you’ve been all about banana baked goodies recently. :) And I agree: I see recipes ALL THE TIME that call for bananas, and I cannot seem to find a suitable substitute in them. But alas, I generally just try to work around it. Or cook whatever banana deliciousness there is for my husband, who is a huge banana fan.

      That’s really awful about walnuts for you, though! Goodness. I’m glad that you can easily swap them, though. I’ve heard bad things about nut allergies, so I’m sorry you have to deal with that one!ReplyCancel

  • […] Walnut Cookie Cake. Which would maybe be the perfect sweet for my husband, but since I’m allergic to bananas, it was an immediate […]ReplyCancel

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