You need really ripe bananas. Black spots and streaks are our friend!

OK, the first thing you should know is that I have a strong aversion to bananas. You couldn’t get me to eat a plain banana even for the cost of a round trip ticket to Witchita. (Like I would want to go there anyway!) (But, that’s not the point.) But, for some unknown reason, I love banana bread. (I know. It makes no sense at all.)

So, when I decided that what I needed was a recipe for a banana bread that was a bit healthier than my other two delightful recipes already on this site, I went on line for inspiration. And I found this great recipe on one of my favorite sites – cookieandkate.com. Of course I messed with a couple of the ingredient amounts and added chopped walnuts and a sprinkling of coarse sugar on top to add a little bit of crunch to the bread. Because, who doesn’t like crunch? But the bones of this recipe are all on Kate.

And by golly, this recipe makes for one darn good banana bread. And it’s healthier for us than my other two recipes, so I feel less guilty eating it. And serving it to Mr. C.

And this super moist bread is very easy to make. Doesn’t even require a mixer. Just the use of a whisk and a tiny bit of elbow grease.

So, if you too would appreciate experiencing a little less guilt when biting into a tender and delicious quick bread, then this is the recipe for you.

Well there’s a cloud covering over our part of western Washington today, but it’s not raining. We did have a bit of rain the last couple of days, but not enough to dampen our spirts. Just enough to give the plants and trees in our yard a nice soft watering. Of course with the clouds we can’t see the mountains. But they’ll come back and bless us with their beauty when the clouds decide to visit another part of the world.

Isn’t it wonderful to know that there are things that we can count on to make our lives more pleasant. Like mountain sightings, and noisy creeks, and sandy beaches. And tree blossoms in the spring, and fresh veggies and fruits available to us year-round in our local grocery stores.

Because of all the treasures that are a part of my daily life, I try very hard not to take anything for granted. Instead I endeavor to remain thankful for all the wonderful blessings I receive on a daily basis. I am so very, very lucky. As I hope you are too.

Peace and love to all.  

¼ c. extra-virgin olive oil  

⅓ c. maple syrup

1½ tsp. vanilla extract

4 lg. eggs

slightly rounded cup of mashed ripe bananas (2 lg. bananas)  

1 tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon

½ tsp. fine sea salt

2½ c. almond flour

¾ c. chopped walnuts

2 tsp. coarse sugar, for sprinkling on top

Lightly spray 1 (9×5-inch) non-stick loaf pan or 2 (7½ x 3½-inch) non-stick loaf pans with cooking spray. Then cut a piece of parchment paper to fit the bottom of pan or pans. Lightly coat the parchment paper with cooking spray. Set pan or pans aside.

In a large mixing bowl, whisk the olive oil, maple syrup, and vanilla together until well blended. Add the eggs and whisk until the mixture is thoroughly combined.

Add the mashed bananas, baking powder, baking soda, cinnamon, and salt. Whisk to combine.

Add the almond flour and stir just until the batter is well blended. Stir in the chopped walnuts. Pour the batter into your prepared loaf pan or pans. Evenly sprinkle the coarse sugar over the top of the dough.

Bake in a pre-heated 325-degree oven for 55 to 65 minutes (single loaf) or 45-50 minutes for 2 pans. Or until the center of the loaf springs back when touched with your fingers and the internal temperature reads between 200 to 205-degrees.   

Remove from oven and place the pan or pans on a wire rack for at least 20 minutes. (This bread is delicate while still warm.)

Use a butter knife or offset spatula if necessary to loosen the edges of the bread from the pan, then carefully turn out onto your wire rack. Cool completely before slicing.

Store in an airtight container at room temperature. Warm slightly before serving.