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 for them to ripen faster than I can use them in my huge green breakfast smoothies 🙂
And it happened again! A whole bunch of ripe bananas! Finally I could do some baking again! I wanted to make a banana loaf or banana muffins, but I wanted to add some special flavours too. Blueberries and walnuts it is! They create an amazing flavour combo! 🙂
I activated the walnuts by soaking them in water for 12 hours. This way they are easier to digest and also don’t dry out the dough too much.
As always this recipe for banana blueberry walnut loaf is vegan, gluten-free, without refined sugar and also oil-free 🙂
Makes a 23cm loaf tin:
1 cup (110g) walnuts, soak them for approx. 8 hours
1 cup (140g) sorghum flour (alternatively teff flour)
1 cup (140g) buckwheat flour
1 tablespoon psyllium fiber husk
1 1/2 teaspoon baking powder
1 teaspoon baking soda
5-6 ripe bananas
3/4 cup (110ml) water
1-2 handful blueberries
1. Preheat oven to 195°C (top-/bottom heat). Place all dry ingredients into a bowl and mix well.
2. Rinse and drain the activated walnuts. Then place them on a chopping board and chop roughly.
3. 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.
4. Line loaf tin with baking paper. Scoop the dough into it and spread it evenly.
5. Sprinkle blueberries and remaining chopped walnuts on top, gently press them into the dough a bit.
6. 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.