I just love it when I have too many ripe bananas. And every time I stock up with another whole box of them, I secretly wish they would ripen faster than I can use them up in my huge green breakfast smoothies 🙂
Blueberries & walnuts – because banana loaf can be extra special
And it happened again: a whole bunch of ripe bananas! Finally, I had a good excuse to bake. I was torn between making a banana loaf or banana muffins, but this time I wanted to add something a little special.
Blueberries and walnuts it is! They create an amazing flavor combination and make this banana loaf wonderfully juicy and satisfying 🙂
I activated the walnuts by soaking them in water for about 12 hours. This makes them easier to digest and helps prevent the dough from drying out.
As always, this banana blueberry walnut loaf recipe is vegan, gluten-free, and made without refined sugar – and it’s also oil-free.
Blueberry Walnut Banana Loaf (Vegan & Gluten-Free)
Equipment
- 23 cm loaf tin (Kastenform ✳ Affiliate link: When you click on one of these links and make a purchase through the partner website, I receive a small commission from your purchase. This helps me keep my blog running. Thank you for your support! 😊 )
- Mixing bowl (large)
- small bowl (for mashing bananas)
- potato masher or fork
- measuring cups/spoons (or scale)
- chopping board + knife (for walnuts)
- spatula / spoon
- baking paper
Ingredients
- 110 g walnuts, soak them for approx. 8 hours
- 140 g sorghum flour (alternatively teff flour)
- 140 g buckwheat flour
- 1 tablespoon psyllium fiber husk
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 5-6 ripe bananas
- 110 ml water
- 1-2 handful blueberries
Instructions
- Preheat oven to 195°C (top-/bottom heat). Place all dry ingredients into a bowl and mix well.
- Rinse and drain the activated walnuts. Then place them on a chopping board and chop roughly.
- Mash the bananas in a separate bowl, stir in the water and transfer the mixture to the bowl with the dry ingredients. Add approx. two thirds of the chopped walnuts and stir to combine.
- Line loaf tin with baking paper. Scoop the dough into it and spread it evenly.
- Sprinkle blueberries and remaining chopped walnuts on top, gently press them into the dough a bit.
- Bake covered (using either a piece of aluminum foil that you can reuse several times, a sheet of baking paper or an oven-proof lid) for approx. 45 minutes. Test with wooden skewer. If it comes out dry, the loaf is done.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
